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Impactul temperaturii asupra acumulării acidului lactic în procesul de obţinere a preparatului lacto-bacterian

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dc.contributor.author REŞITCA, V.
dc.date.accessioned 2019-08-13T11:21:38Z
dc.date.available 2019-08-13T11:21:38Z
dc.date.issued 2003
dc.identifier.citation REŞITCA, V. Identificarea microflorei participante la obţinerea preparatului lacto-bacterian. In: Meridian Ingineresc. 2003, nr. 3, pp. 27-29. ISSN 1683-853X. en_US
dc.identifier.issn 1683-853X
dc.identifier.uri http://repository.utm.md/handle/5014/4185
dc.description.abstract În prezenta lucrare s-a identificat bacteriile participante la obţinerea preparatului lacto-bacterian. S-a stabilit că microflora tărâţelor de grâu a fost prezentată de următoarele microorganisme: lactobacillus plantarium, lactobacillus delbruieckii, pediococus cerevisiae, bacilus subtilis, muxococcus fulvus, muxococcus virescens, leuconostos mesenteroides, ervina herbicola. După tratamentul termic şi în procesul de fermentare la temperaturile de 480C şi 580C prevalează lactobacillus delbruckii. en_US
dc.description.abstract It was identified the participated bacteria at the obtaining lacto-bacterian preparation on this work. It was stabled that the microflora of the wheat bran was presented by the follouing microorganism: lactobacillus plantarium, lactobacillus delbruieckii, pediococus cerevisiae, bacilus subtilis, muxococcus fulvus, muxococcus virescens, leuconostos mesenteroides, ervina herbicola. After the termic treatment and in the process of fermentation on the 480C and 580C prevail lactobacillus delbruckii. en
dc.description.abstract Dans ce travail on identifie les bactéries participant en train de l’obtention de la préparation lacto-bactérienne. А de sons de blé étaient identifiés: lactobacillus plantarium, lactobacillus delbruieckii, pediococus cerevisiae, bacilus subtilis, muxococcus fulvus, muxococcus virescens, leuconostos mesenteroides, ervina herbicola. Après le traitement thermique et en train de la fermentation a la température 480C et 580C prévalent Lactobacillus delbruckii. fr
dc.description.abstract В работе идентифици-рованы бактерии, участвующие в процессе получения лакто-бактериального препарата. В пшеничных отрубях были идентифицированы: lactobacillus plantarium, lactobacillus delbruieckii, pediococus cerevisiae, bacilus subtilis, muxococcus fulvus, muxococcus virescens, leuconostos mesenteroides, ervina herbicola. После термической обработки и в процессе брожения при температуре 480С и 580С превалируют Lactobacillus delbruckii.. fr
dc.language.iso ro en_US
dc.publisher Editura U.T.M. en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject lacto-bacterian preparations en_US
dc.subject bacteria en_US
dc.subject wheat bran en_US
dc.subject preparate lacto-bacteriene en_US
dc.subject bacterii en_US
dc.subject tărâţe de grâu en_US
dc.title Impactul temperaturii asupra acumulării acidului lactic în procesul de obţinere a preparatului lacto-bacterian en_US
dc.title.alternative The identification of the bacteria which participate at the obtaining of lacto-bacterian preparation en_US
dc.title.alternative L'identification des microorganismes participant en train de l’obtention de la préparation lacto-bactérienne en_US
dc.title.alternative Идентификация микроорганизмов участвующих в процессе получения лактобак-териального препарата en_US
dc.type Article en_US


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