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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Autors principals:	Shramko, M. I., Шрамко, М. И., Lodygin, A. D., Лодыгин, А. Д., Evdokimov, I. A., Евдокимов, И. А., Kurchenko, V. P., Курченко, В. П.
Format:	Статья
Idioma:	English
Publicat:	IOP Publishing Ltd 2020
Matèries:	Molecular mass Soil conditioners Chitosan Dairy products Biotechnology Bacilli Environmental technology
Accés en línia:	https://dspace.ncfu.ru/handle/20.500.12258/14217
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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