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CONCEPT OF METABIOTICS IN FERMENTED DAIRY PRODUCTSстатья
- Авторы: Polyanskaya I., Stoyanova L., Popova V.
- Журнал: Journal of Hygienic Engineering and Design
- Том: 37
- Год издания: 2022
- Издательство: Consulting and Training Center KEY
- Местоположение издательства: Skopje
- Первая страница: 209
- Последняя страница: 213
- Номер статьи: 18
- Аннотация: The present article is devoted to the use of metabiotics for the production of dairy products. The standards for functional food products in many countries impose a strict requirement on the number of live probiotic cultures. However, a good deal of researches have shown that the probiotic properties induced by culture metabolites are in some cases more rather than less effective. The aim of the research is to test the hypothesis of using Lactobacillus acidophilus as metabiotics in manufacturing fermented dairy products and in improving the product resistance to the action of Micrococcus flavus and Staphylococcus aureus, in particular.
- Добавил в систему: Полянская Ирина Сергеевна
Прикрепленные файлы
| № | Имя | Описание | Имя файла | Размер | Добавлен |
|---|---|---|---|---|---|
| 1. | JHED-Volume-Content-37.pdf | JHED-Volume-Content-37.pdf | 482,1 КБ | 14 ноября 2022 [poljanska69@mail.ru] |