Volume 8 Issue 1

Biotechnological Potential of the Vetom Series Preparations for the Production of Functional Food Products

Tatyana Viktorovna Pershakova, Grigory Anatolyevich Kupin, Larisa Vasilyevna Mihaylyuta, Maria Vladimirovna
Babakina, Sergey Mikhailovich Gorlov and Ekaterina Nikolaevna Karpenko

The purpose of the study is to determine the biotechnological potential of microorganism strains included in the composition of nutritional supplements Vetom 1.1, Vetom 2, Vetom 3.22 for the production of functional food products based on the in vitro study of their resistance to adverse factors of the human gastrointestinal tract.

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