THE DEVELOPMENT OF COMPOSITING TECHNIQUES FOR THE DAIRY AND GRAIN DESSERTS BASED ON THE USE OF PROBIOTIC MICROORGANISMS

Мамаева, Л. А. and Жалелов, Д.Б. and Муратбекова, Қ.М. and Марат, А.К. THE DEVELOPMENT OF COMPOSITING TECHNIQUES FOR THE DAIRY AND GRAIN DESSERTS BASED ON THE USE OF PROBIOTIC MICROORGANISMS. Ізденістер, нәтижелер, 3. ISSN ISSN 2304-3334-03

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Abstract

At present, more attention is paid to the development of lactic acid based products polistampa starter culture comprising several microorganisms belonging to different genera and species. To do this, it is necessary to take into account the interaction of microbes in their natural habitat and, first of all, the symbiosis of individual strains. We previously studied lactic acid bacteria are characterized by high physiological activity for various production and valuable properties - acid formation, antagonistic activity, and resistant to bacteriophages. Conducted studies to determine the antimicrobial activity of lactic acid bacteria during growth in different media allowed to identify the individual characteristics of each culture that seem necessary for further advice on the application polistampa starter cultures for production of therapeutic and prophylactic purposes.

Item Type: Article
Subjects: Agriculture and forestry
Agriculture and forestry
Depositing User: Дулат Бейбітұлы Жалелов
Date Deposited: 17 Jan 2020 05:13
Last Modified: 17 Jan 2020 05:13
URI: http://repository.kaznau.kz/id/eprint/1170

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