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...
Gespeichert in:
| Hauptverfasser: | , , , , , , , |
|---|---|
| Format: | Статья |
| Sprache: | English |
| Veröffentlicht: |
IOP Publishing Ltd
2020
|
| Schlagworte: | |
| Online Zugang: | https://dspace.ncfu.ru/handle/20.500.12258/14217 |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|