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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Dettagli Bibliografici
Autori principali:	Shramko, M. I., Шрамко, М. И., Lodygin, A. D., Лодыгин, А. Д., Evdokimov, I. A., Евдокимов, И. А., Kurchenko, V. P., Курченко, В. П.
Natura:	Статья
Lingua:	English
Pubblicazione:	IOP Publishing Ltd 2020
Soggetti:	Molecular mass Soil conditioners Chitosan Dairy products Biotechnology Bacilli Environmental technology
Accesso online:	https://dspace.ncfu.ru/handle/20.500.12258/14217
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne! !

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