RESEARCH OF LYOPHILIZATION INFLUENCE ON FERTILIZING CULTURE FOR KEFIR

Authors

  • V. Gudyma Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • O. Naumenko Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine

Keywords:

protective environment, lyophilization, kefir, fungal kefir, fermentation culture, lactic acid bacteria, yeast

Abstract

The influence of protective environments on the preservation of viable components of kebabs, kefir fungus and fertilizing cultures for kefir production during lyophilization is investigated. The composition of the protective medium with an additional content of buffer salts and growth promoters was developed, which ensured the survival rate of lactobacilli of at least 98% and yeast at least 87%. The milk clotting activity of fertilizing cultures after lyophilic drying was studied. It is found that they are capable of rapid fermenting milk for 8.2-9.0 h. Thus, the established fermentation cultures are promising for the production of direct-injection bacterial preparations for the production of kefir in industrial conditions due to the high activity of fermentation, the compliance of DSTU 4417 with the composition of the microflora and the sensorial characteristics of end products

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Published

2017-12-25

How to Cite

Gudyma, V., & Naumenko , O. (2017). RESEARCH OF LYOPHILIZATION INFLUENCE ON FERTILIZING CULTURE FOR KEFIR. FOOD RESOURCES, 5(09), 154–160. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/205

Issue

Vol. 5 No. 09 (2017): Food Resources

Section

Слово редактора

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