AMA 10th edition
In-text citation: (1), (2), (3), etc.
Reference: Sydykova M, Nurymkhan G, Gaptar S, et al. Influence of lactic acid microorganisms on the formation of quality of dry sausages. Eurasia J Biosci. 2020;14(1), 117-121.

APA 6th edition
In-text citation: (Sydykova et al., 2020)
Reference: Sydykova, M., Nurymkhan, G., Gaptar, S., Ashakayeva, R., Tumenova, G., Bayazitova, K., & Zinina, O. (2020). Influence of lactic acid microorganisms on the formation of quality of dry sausages. Eurasian Journal of Biosciences, 14(1), 117-121.

Chicago
In-text citation: (Sydykova et al., 2020)
Reference: Sydykova, Markhaba, Gulnur Nurymkhan, Svetlana Gaptar, Rysgul Ashakayeva, Galiya Tumenova, Kulbaram Bayazitova, and Oksana Zinina. "Influence of lactic acid microorganisms on the formation of quality of dry sausages". Eurasian Journal of Biosciences 2020 14 no. 1 (2020): 117-121.

Harvard
In-text citation: (Sydykova et al., 2020)
Reference: Sydykova, M., Nurymkhan, G., Gaptar, S., Ashakayeva, R., Tumenova, G., Bayazitova, K., and Zinina, O. (2020). Influence of lactic acid microorganisms on the formation of quality of dry sausages. Eurasian Journal of Biosciences, 14(1), pp. 117-121.

MLA
In-text citation: (Sydykova et al., 2020)
Reference: Sydykova, Markhaba et al. "Influence of lactic acid microorganisms on the formation of quality of dry sausages". Eurasian Journal of Biosciences, vol. 14, no. 1, 2020, pp. 117-121.

Vancouver
In-text citation: (1), (2), (3), etc.
Reference: Sydykova M, Nurymkhan G, Gaptar S, Ashakayeva R, Tumenova G, Bayazitova K, et al. Influence of lactic acid microorganisms on the formation of quality of dry sausages. Eurasia J Biosci. 2020;14(1):117-21.

Abstract

In the production of meat products one of the promising areas is the use of microorganisms to improve the quality of the product. In this article the biotechnological potential of probiotic microorganisms Pediococcus pentosaseus, Staphylococcus xylosus, Staphylococcus carnosus, Bifidum longum 339M was studied. It was found that with an increase in salt concentration up to 4% the number of viable cells remains at a sufficiently high level and amounts to 1010-1011 CFU/cm3. With increasing doses of sodium nitrite, a higher antimutagenic activity of lactic acid bacteria was observed. The identified regularities serve as a scientific basis for reducing sodium nitrite toxicity.

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