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Obtaining probiotic concentrates of Lactobacilli of human origin

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dc.contributor.author DENKOVA, Rositsa
dc.contributor.author DIMBAREVA, Donka
dc.contributor.author DENKOVA, Zapryana
dc.contributor.author DOBREV, Ilyan
dc.date.accessioned 2019-11-05T09:56:55Z
dc.date.available 2019-11-05T09:56:55Z
dc.date.issued 2012
dc.identifier.citation DENKOVA, Rositsa, DIMBAREVA, Donka, DENKOVA, Zapryana, DOBREV, Ilyan. Obtaining probiotic concentrates of Lactobacilli of human origin. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 334-339. ISBN 978-9975-80-645-9. en_US
dc.identifier.isbn 978-9975-80-645-9
dc.identifier.uri http://repository.utm.md/handle/5014/6069
dc.description.abstract 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. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM 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 Lactobacillus en_US
dc.subject probiotic en_US
dc.subject cultivation en_US
dc.subject bioreactor en_US
dc.subject concentrates en_US
dc.title Obtaining probiotic concentrates of Lactobacilli of human origin en_US
dc.type Article en_US


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