Improvement of symbiotic activity of Kefir producing bacterial strains
1989
Kasalica, A. (Veterinarski i mlekarski institut, Beograd (Yugoslavia)) | Stefanovic, M. ("Mlekara Nis", Nis (Yugoslavia))
Various composition of microbes forming kefir grains, used as laboratory cultures, were used in this investigation. In order to improve biochemical metabolites, stimulatory components were added to milk: yeast extract 0,3%, saccharose 4%, brewery yeast 0,3% and tomato juice 0,3%. An important criterion for the biological assessment of kefir was the biological evalution of Lactobacillus, Streptococcus and yeast vital cell counts. It was established that the microbial symbiosis increased carbonic acid, milk alcohol and milk acid contents. Developed metabolites positively influenced the growth of streptococci and yeast while the count of lactobacilli in kefir was slightly decreased when stimulatory substances were added.
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