Ezzel az azonosítóval hivatkozhat erre a dokumentumra forrásmegjelölésben vagy hiperhivatkozás esetén:
http://elartu.tntu.edu.ua/handle/123456789/18328
Title: | Main Microbiological and Biological Properties of Microbial Associations of “Lactomyces tibeticus”. |
Authors: | Вічко, Олена Іванівна Кухтин, Микола Дмитрович Беркевич, Ольга Горюк, Юрій Горюк, Володимир |
Bibliographic description (Ukraine): | Main Microbiological and Biological Properties of Microbial Associations of “Lactomyces tibeticus”/ M Kukhtyn, О Vichko, O Berhilevych, Y Horyuk, and V Horyuk // Research Journal of Pharmaceutical, Biological and Chemical Sciences. - Volume 7, Issue 6, 2016 (November - December). - Р.1266-1272 |
Issue Date: | nov-2016 |
Date of entry: | 1-dec-2016 |
Publisher: | Research Journal of Pharmaceutical, Biological and Chemical Sciences |
Keywords: | Lactomyces tibeticus identification biotechnological properties fermented milk |
Abstract: | “Lactomyces tibeticus” is the associative consortium of different taxonomic groups of microorganisms: lactomyces, Saccharomyces spp., Candida kefir; lactic acid bacteria - Lactobacillus fermentum, Lactobacillus spp., Lactococcus lactis subsp. lactis, Leuconostoc lactis; also acetic acid bacteria - Gluconobacter oxydans is found. When fermentation of milk microbiota Lactomyces tibeticus at a temperature 28 ± 1 °C for 24 h, the acidity of the product ranged from 80 to 120 ºT, the amount of lactic acid bacteria - (2,9 ± 0,22) х 108 CFU/cm3, lactomyces - (3,7 ± 0.27) х 104 CFU/cm3 are defined. During the fermentation of milk Lactomyces tibeticus synthesizes 12 amino acids, five of which are irreplaceable - lysine, threonine, methionine, phenylalanine, tryptophan and B vitamins - B1, B2, B3, B6, which greatly increases the biological value of fermented milks are fixed. |
URI: | http://elartu.tntu.edu.ua/handle/123456789/18328 |
ISSN: | ISSN: 0975-8585 |
References (International): | Chagarovski VP, Zholkevska IG Microbiological journal 2003; 65: 67−69. Diduch NA, Nazarenko YV Bulletin of Sumy NAU 2010; 27: 14−20. Kigel NF Technology of the bacterial preparation for functional products and biological-active additives: Thesis of the Doctoral Dissertation. −Kiev, 2003. − 42 p. Vichko O, Chervetsova V, and Novikov V Research Journal of Pharmaceutical, Biological and Chemical Sciences 2013; 4: 1404-1410. Tsed YeA Beer and Beverages 2007; 2: 48-50. Tilsala-Timisjarvi A, Alatossova T International Journal of Food Microbiology 1997; 35: 49-56. Byun R, Nadkarni MA, Chhour K-L et al. Journal of clinical microbiology 2004; 42: 3128–3136. National Standard of Ukraine 2009, Kefir ISO 4417:2005, National Consumer Standard of Ukraine, Kyiv. |
Content type: | Article |
Ebben a gyűjteményben: | Наукові публікації працівників кафедри харчової біотехнології і хімії |
Fájlok a dokumentumban:
Fájl | Leírás | Méret | Formátum | |
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[167].pdf | 1,25 MB | Adobe PDF | Megtekintés/Megnyitás |
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