[A method for the rapid selection of protoplast-fusion recombinants with higher milk-coagulating activity].
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Animals↗
Biomedical subjects
L Nachev
Publications and source records attributed to L Nachev.
[Use of bacterial enzyme preparations in the production of Bulgarian cheeses. IV. Comparative studies of white brined cheese at different seasons of the year].
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Animals↗
[Several forms of Bacillus mesentericus. IV. Plasmid content].
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Bacillus↗
[Screening of microorganism colonies for milk-coagulating activity].
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Animals↗
[Bacterial strains producing milk clotting enzymes. XII. Comparative study of the properties of preparations isolated from two strains under semi-industrial conditions].
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Animals↗
[Forms of Bacillus mesentericus. III. Ultrastructural studies under conditions for proteolytic enzyme biosynthesis].
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Bacillus↗
[Bacterial strains producing enzymes with milk-coagulating action. VIII. The effect of CaCle, pH and temperature on enzyme preparation activity].
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Animals↗
[Bacterial strains producing enzymes with milk-coagulating action. IX. The effect of certain factors on milk curdling].
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Animals↗
[Bacterial strains that produce enzymes with milk-coagulating action. VII. The characteristics of the enzymatic complex obtained at different fermentation times].
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Animals↗
[Lactic acid bacteria in Bulgarian sour milk. V. The effect of the nutrient medium on the antimicrobial activity of Lactobacterium bulgaricum].
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Animals↗
[Lactic acid bacteria in Bulgarian sour milk. VI. The effect of some chemical and physical factors on the antimicrobial activity of Lactobacterium bulgaricum strain B21-9].
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Animals↗
[Characterization of the proteolytic and amylolytic activity of one strain of Bac. mesentericus in directed culture].
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Amylases↗
[Bacterial enzyme solutions with proteolytic effect. IV. The relation of the enzyme preparation to various antibiotics].
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Anti-Bacterial Agents↗
[Bacterial enzyme solutions with proteolytic effect. IX. Stability of the enzyme solution E-30].
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Bacterial Proteins↗
[The lactic acid bacteria in bulgarian yogurt. Antimicrobial effect].
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Anti-Bacterial Agents↗
[The dynamics of accumulation of essential amino acids in dairy products].
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Amino Acids↗
[A bacterial enzyme preparation with proteolytic action. V. Stability in aqueous solution and in buffer at cooling and at room temperature].
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Buffers↗
[A bacterial enzyme preparation with proteolytic action. VI. Chloroform as a conservant for preserving the activity of enzyme solutions].
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Chloroform↗