Поливидовые концентраты пробиотических микроорганизмов для производства ферментированных продуктов детского питания на молочной основе
2009
Furik, N.N. | Safronenko, E.V. | Zhabanos, N.K. | Obraztsova, N.V., National Academy of Sciences, Minsk (Belarus). Scientific and Practical Center for Foodstuffs. Institute for Meat and Dairy Industry
The role of the lactobacillus and bifidobacterium as a whole and the influence of the Lactobacillus acidophilus in particular on the normal gut organisms were analyzed. The creation of the producing technology of the polyspecific concentrates Probilakt for the infant feeding was proposed. Bifidobacterium ssp., Streptococcus salivaris subsp. Thermophilus, Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus casei strains were used for the experiment. The process of the reception of the biomass of monospecific bacterial concentrates was analyzed. The organoleptic characteristics of the products, fermented with different combinations of bacterial concentrates were measured. The content of microorganisms in fermented products (whole milk and reconstituted milk) was analyzed. As a result of the experiment there was made an optimal dose of bacterial concentrate for the raw milk fermentation
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