- Tytuł:
-
Synergistic yogurt cultures with antibacterial properties
Synergiczne kultury jogurtowe o wlasciwosciach antybakteryjnych - Autorzy:
-
Bialecka, M.
Majkowska, A.
Biedrzycka, E. - Powiązania:
- https://bibliotekanauki.pl/articles/1372243.pdf
- Data publikacji:
- 1994
- Wydawca:
- Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
- Tematy:
-
aktywnosc antybakteryjna
przetwory mleczne
napoje mleczno-owocowe
zywnosc
jogurt
kultury jogurtowe - Opis:
- Eight synergistic yogurt cultures with balanced strain proportions and antagonistic against E. coli and S. aureus were elaborated. On the basis of pH and strain proportion changes during incubation the following method of culturing was established: incubation of cultures at 42°C till the coagulation of milk occured, prolonged by 1-2 h till pH lowereding to 4.3-4.5. This method ensured maintenance of strain balance for 3-4 months of culturing of yogurt starters. In an experimental yogurt manufactured the cultures totally inhibited the growth of E. coli and completely or partially inactivated S. G'.Ureus populations.
- Źródło:
-
Polish Journal of Food and Nutrition Sciences; 1994, 03, 4; 63-73
1230-0322
2083-6007 - Pojawia się w:
- Polish Journal of Food and Nutrition Sciences
- Dostawca treści:
- Biblioteka Nauki
Artykuł