BIOLOGICAL AND TECHNOLOGICAL PROPERTIES OF NEW STRAINS OF LACTOBACILLI

Authors

  • М. Shugai Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • N. Tshorna Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine

Keywords:

Lactobacillus casei, Lactobacillus acidophilus, selection, technological properties

Abstract

This article is dedicated to the biological and technological properties of selected substrates from natural strains of lactic acid bacteria (LAB). There are ten species classified as L. casei and one – as L. acidophilus on the basis of phenotypic and metabolic characteristics Lactobacillus defined taxonomic position. The cultures were characterized by high antagonistic activity to conditionally pathogenic. Their metabolites formed sterile zones on lawns test cultures diameter from 18 mm to 25 mm. Characteristics of cultures important for production (the activity and limit of acidity, stability for temperature and for salt, proteolytic activity, level preservation viability under conditions of freeze-drying) were identified. New strains of lactic acid bacteria can be used as a part of sourdough or as protective culture for production of fermented dairy products, including cheese.

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References

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Published

2017-06-25

How to Cite

Shugai М., & Tshorna, N. (2017). BIOLOGICAL AND TECHNOLOGICAL PROPERTIES OF NEW STRAINS OF LACTOBACILLI. FOOD RESOURCES, 5(08), 98–104. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/235

Issue

Vol. 5 No. 08 (2017): Food Resources

Section

Технічні науки

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