Информация о статье

Количество просмотров: 2450

Название статьи INVESTIGATION OF THE BIOTECHNOLOGICAL ACTIVITY OF DIRECT-SET STARTER CULTURES IN STRUCTURED DAIRY PRODUCTS
Авторы

Arkhipov A.N. , Kemerovo Institute of Food Science and Technology , bul`v. Stroitelei 47, Kemerovo, 650056 Russia

Pozdnyakova A.V. , Kemerovo Institute of Food Science and Technology , bul`v. Stroitelei 47, Kemerovo, 650056 Russia , anjap12@rambler.ru

Shevyakova K.A. , Kemerovo Institute of Food Science and Technology , bul`v. Stroitelei 47, Kemerovo, 650056 Russia

Раздел: BIOTECHNOLOGY
Год 2013 Номер журнала 2 DOI 634.146.33
Аннотация Galactosidase and proteinase activity of lactic acid bacteria of the DELVO-YOG range has been investigated. Lactic acid bacteria of the DELVO-YOG range have been shown to exhibit maximal galactosidase activity in the presence of the CMC stabilizer Akucell 2785; the activity was minimal when sodium alginate NO4-600 was used as a stabilizer. The proteolytic activity demonstrated by the lactic acid bacteria of the DELVO-YOG range was maximal when sodium pyrophosphate SAPP 28 was used as a stabilizer. Minimal proteolytic activity of lactic acid bacteria of the DELVO-YOG range was registered when CMC 6000-9000 was used as a stabilizer. An increase of galactosidase and proteinase activity concomitant to an increase of the stabilizer content from 0.5 to 1.0 mass. % was demonstrated for all the denominations of lactic acid bacteria of the DELVO-YOG range.
Ключевые слова milk, lactic acid bacteria, activity, glycolysis, proteolysis, structure stabilizer
Информация о статье Дата поступления 30 ноября -0001 года
Дата принятия в печать 30 ноября -0001 года
Дата онлайн-размещения 30 ноября -0001 года
Выходные данные статьи Arkhipov A.N. INVESTIGATION OF THE BIOTECHNOLOGICAL ACTIVITY OF DIRECT-SET STARTER CULTURES IN STRUCTURED DAIRY PRODUCTS / Arkhipov A.N., Pozdnyakova A.V., Shevyakova K.A. // Food and Raw Materials. - 2013. - №2. - С. 46-49
Загрузить полный текст статьи
Список цитируемой литературы
  1. Prosekov, A. Yu., Sovremennye aspekty proizvodstva produktov pitaniya (Modern Aspects of Food Production), Kemerovo: Kuzbassvuzizdat, ASTSh, Universitety Rossii, 2005.
  2. Prosekov, A. Yu. and Korotkaya, E. V., Kriokonservirovanie bakterial’nykh preparatov molochnoi promyshlennosti (Cryopreservation of Bacterial Preparations for Dairy Industry), Kemerovo: Kem TIPP, 2010.
  3. Gorbatova, K. K., Fiziko-khimicheskie i biologicheskie osnovy proizvodstva molochnyh produktov (Physico-Chemical and Biochemical Basis of the Manufacturing of Dairy Products), Moscow: GIORD, 2003.

Copyright © 2013, KemIFST. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and statesitslicense. This article is published with open access at http://frm-kemtipp.ru.