Facts about the impact of assorted strains of lactic acid bacteria while in the composition of a starter about the physico-chemical and organoleptic indicators of the standard of bread as well as shelf lifetime of products and solutions are recognised [22]. In particular, the authors used the strains of Lactobacillus http://caidenavpfx.designi1.com/27070242/indicators-on-shops-in-male-you-should-know