Abstract
The growth of lactobacilli in extracts of Jerusalem artichoke tubers and stability of the cultures during subsequent storage were studied. To assess the results, a standard and modified method for determining the number of lactobacilli was used. A significant difference was established in the obtained results, which are most likely associated with the destruction of agglomerates as the result of additional processing.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have