Изолиране, идентифициране и свойства на млечнокисели бактерии от Балкански млечни продукти : Автореферат /
The present work deals with the identification and characterization of lactic acid bacteria isolated from milk products.The received data indicate that the isolated bacteria belong to species L.bulgaricus and Str.thermophilus.These species have the ability to use as sole carbon sources fructoligosac...
| Основен автор: | Ангелкова-Дойчиновски, Лиляна Борис. |
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| Други автори: | Иванова, Искра Витанова 1946- (науч. ръководител), Илиев, Илия Николов (науч. консултант), Angelkova-Dojcinovski, Liljana Boris. |
| Формат: | Книга |
| Език: | Bulgarian |
| Публикувано: |
София,
2014.
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| Предмети: | |
| Онлайн достъп: |
Пълен запис |
| Резюме: |
The present work deals with the identification and characterization of lactic acid bacteria isolated from milk products.The received data indicate that the isolated bacteria belong to species L.bulgaricus and Str.thermophilus.These species have the ability to use as sole carbon sources fructoligosacharide and galactooligosaccharide.The growth is strain specific.The ability to produce antimicrobial substances was shown.The utilization of oligosaccharides was performed with HPLC analysis. From the studied strains were chozen two strains with the best capacity to utilized oligosaccharides, but only with low degree of polymerization(DP 3)Galactooligosaccharides induced the activity of beta galactozidase in comparison with beta ggalactozidase.It was shown that the model system of casein hydrolysate with oligosaccharides is appropriate for studies concerning utilization of oligosaccharides in milk products. The performed sensor analisis showed that the involvement of oligosaccharides in traditional milk products(yogurts) needs detailed study of the peculiarities of food demands of comsumers in defined geographic region. |
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| Физически характеристики: |
39 с. : с цв. ил. ; 21 см. |