Influence of oligochitosans and highly molecular chitosan on Lactobacillus Bulgaricus cultivation

Influence of oligochitosans and highly molecular chitosan on Lactobacillus Bulgaricus cultivation

It was established that decrease of oligochitosans with molecular masses 7.0, 25.4, 45.3 kDa concentration in the process of Lactobacillus bulgaricus cultivation leads to fermented dairy product pH reduction and titratable acidity increase. Further increase in titratable acidity and decrease of lact...

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Xehetasun bibliografikoak
Egile Nagusiak:	Shramko, M. I., Шрамко, М. И., Lodygin, A. D., Лодыгин, А. Д., Evdokimov, I. A., Евдокимов, И. А., Kurchenko, V. P., Курченко, В. П.
Formatua:	Статья
Hizkuntza:	English
Argitaratua:	IOP Publishing Ltd 2020
Gaiak:	Molecular mass Soil conditioners Chitosan Dairy products Biotechnology Bacilli Environmental technology
Sarrera elektronikoa:	https://dspace.ncfu.ru/handle/20.500.12258/14217
Etiketak:	Etiketa erantsi Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

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