The study of lactobacillus and yeast interaction at a joint fermentation with the aim to produce biologically active compounds | Synchrotron Research Institute

July 3, 2016

The study of lactobacillus and yeast interaction at a joint fermentation with the aim to produce biologically active compounds

The interaction of various strains of lactobacillus and yeast at a joint fermentation was studied

T. Khachatryan (Group leader), Dr. K. Karapetyan, N. Mkrtchyan, A. Qocharyan

Institute of Biotechnology

Experimental facility: DELTA microscopy station