Anam Latif

3 та иш

M. Auezov South-Kazakhstan State University, Shymkent, Kazakhstan,

1. SELECTION OF ACTIVE YEAST STRAINS FOR FERMENTED BEVERAGES FROM PLANT MATERIALS

   Anam Latif, [email protected], https://orcid.org/0000-0001-5165-1530 +3

   МақолаFermentation and Sensory AnalysisIzvestiâ Nacionalʹnoj akademii nauk Respubliki Kazahstan20190 иқтибос

   ABIABI:AkademIndex/openalex/2019.article.001265

2. STUDY OF MICROBIAL ADHESION TO SOLVENTS AND RESISTANCE OF aboriginal STRAINS Saccharomyces cerevisiae to different pH values

   Anam Latif, A. Saparbekova, Z. R. Akhmedova +2

   МақолаFermentation and Sensory AnalysisМИКРОБИОЛОГИЯ ЖӘНЕ ВИРУСОЛОГИЯ20230 иқтибос

   ABIABI:AkademIndex/openalex/2023.article.002571

3. Probiotic yeast Saccharomyces cerevisiae Az-12 isolated from pomegranate juice presented inhibitory effects against pathogenic bacteria

   Anam Latif, A. Saparbekova, Z. R. Akhmedova +2

   МақолаPomegranate: compositions and health benefitsBrazilian Journal of Biology20230 иқтибос

   ABIABI:AkademIndex/openalex/2023.article.002893