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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Bibliografski detalji
Glavni autori:	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
Jezik:	English
Izdano:	IOP Publishing Ltd 2020
Teme:	Molecular mass Soil conditioners Chitosan Dairy products Biotechnology Bacilli Environmental technology
Online pristup:	https://dspace.ncfu.ru/handle/20.500.12258/14217
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!

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