95:. In 1920, he was elected professor of microbiology. He was engaged in improving the quality of dairy products and increasing shelf life (v1922, 1926). In particular, he proved that the yeast were not the agents of rancidity of butter (as some researchers thought), but on the contrary, they are antagonists of the problem and that most species of yeast occurring in oil retains in its mold. Methods of application of special yeast culture to combat mold oil, widely spread in practice to improve the safety of all types of oil.
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Korolev was born in Moscow in 1874. He graduated in 1900 from Kazan
University, and stayed at the department of geography in preparation for the professoriate. In 1902, for participation in the revolutionary movement Sergey Korolev was sent to the Arkhangelsk province, but since 1907 received
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In 1923–24, S. Korolev, together with the professor G.S. Inihovym and students studied the microbiological and biochemical processes of maturation of a number of hard and soft cheese, produced in the
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monograph "Vologda butter making: History of
Development", section 8.2. Role of scientists of the Vologda Dairy Institute in solving theoretical and practical problems of dairying
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113:(1940), recognized as one of the best books in this branch of science. Also, he co-authored with G. Inihovym the textbook
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At 1918, Sergei
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permission to live in Moscow, worked for agronomists bacteriological station.
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Institut mikrobiologii (Akademii︠a︡ nauk SSSR) (1961).
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Chemistry and bacteriology of milk and dairy products
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