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1. Dairy associations for the targeted control of opportunistic Candida
2. Lactic acid bacteria as probiotics in sustainable development of aquaculture
3. Development of an antagonistic active beverage based on a starter including Acetobacter and assessment of its volatile profile
4. Effect of a Probiotic Preparation Based on Lactic and Propionic Acid Bacteria on the Growth of Young Rainbow Trout Oncorhynchus Mykiss in Aquaculture
5. Meat quality, safety, dietetics, environmental impact, and alternatives now and ten years ago: a critical review and perspective
6. Metagenetic analysis of the bacterial diversity of Kazakh koumiss and assessment of its anti-Candida albicans activity
7. Sourdough Microbiota for Improving Bread Preservation and Safety: Main Directions and New Strategies
8. Antimicrobial Peptides, Their Production, and Potential in the Fight Against Antibiotic-Resistant Pathogens
9. Bioactive Peptides Derived from Whey Proteins for Health and Functional Beverages
10. Production of Carotenoids by Microorganisms
11. The input of microorganisms to the cultivation of mushrooms on lignocellulosic waste
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