Probiotic properties of lactobacillus acidophilus a2 of human origin
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2022-02-01 15:44
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DENKOVA, Rositsa, DIMBAREVA, Donka, DENKOVA, Zapryana, DOBREV, Ilyan. Probiotic properties of lactobacillus acidophilus a2 of human origin. In: Modern Technologies in the Food Industry, Ed. 1, 1-3 noiembrie 2012, Chişinău. Chișinău, Republica Moldova: 2012, Vol.1, pp. 334-339. ISBN 978-9975-87-428-1.
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Dublin Core
Modern Technologies in the Food Industry
Vol.1, 2012
Conferința "Modern Technologies in the Food Industry"
1, Chişinău, Moldova, 1-3 noiembrie 2012

Probiotic properties of lactobacillus acidophilus a2 of human origin


Pag. 334-339

Denkova Rositsa1, Dimbareva Donka1, Denkova Zapryana2, Dobrev Ilyan2
 
1 Sofia University St. Kliment Ohridski,
2 University of Food Technologies
 
Disponibil în IBN: 29 septembrie 2020


Rezumat

Batch cultivation in a bioreactor with continuous stirring and at static conditions of the strains with probiotic properties of the genus Lactobacillus: Lactobacillus acidophilus A2 and Lactobacillus acidophilus Ac in skimmed milk is conducted. It is shown that better conditions for the development of the lactobacilli are created in the bioreactor which allows obtaining concentrates of viable cells in a shorter time at lower acidity than in cultivation under static conditions. The Lactobacillus strains influence the redox potential of the system through their metabolic activity. The redox potential is strain specific. The resulting concentrates are liquid probiotic concentrates and can be kept at 4±2°C up to 20-30 days and used as probiotic beverages.

Cuvinte-cheie
lactobacillus, Probiotic, cultivation, bioreactor, concentrates