Baubekova A., Akhmetsadykova S., Konuspayeva G., Akhmetsadykov N., Faye B., Loiseau G.
2015
Shubat and Koumiss are traditional fermented products widely consumed in Kazakhstan and Central Asia. Microflora of those fermented products is composed of bacteria and yeasts, which could have deep impacts on beverages quality. Although, the known presence of yeast in such fermented foods, few studies on yeast microflora of Shubat and Koumiss were available. The aim of the study was to identify ...
Composition des produits alimentaires; Traitement et conservation des produits alimentaires; Méthodes de relevé
2015
Shubat and Koumiss are traditional fermented products widely consumed in Kazakhstan and Central Asia. Microflora of those fermented products is composed of bacteria and yeasts, which could have deep impacts on beverages quality. Although, the known presence of yeast in such fermented foods, few studies on yeast microflora of Shubat and Koumiss were available. The aim of the study was to identify ...
Composition des produits alimentaires; Traitement et conservation des produits alimentaires; Méthodes de relevé