сок при производстве ферментированных молочных продуктов.
Ключевые слова: молочнокислые бактерии, физиолого-биохимические свойства, органолептические
показатели, технологически ценные свойства, терморезистентность, солеустойчивость, фагочувствитель-
ность, антибиотикоустойчивость, ферментированные молочные продукты
S T U D Y IN G OF P H Y SIO L O G IC A L A N D B IO C H E M IC A L P R O P E R T IE S OF L A C T IC A C ID
B A C T E R IA ISO L A T E D F R O M N A T U R A L SO U R C E S
T.N. O rlova, I.A . Funk, R .V. D orofeev, E.F. O tt, K .E. Shevchenko
F ederal A ltai Scientific C entre o f A gro-B ioT echnologies (Barnaul, Russia)
Morphological-cultural, physiological-biochemical and technologically valuable properties of 25 strains o f lac
tic acid bacteria, isolated from sources objects of natural origin were studied. The objects for the isolation of lactic acid
bacteria was natural cow's milk-raw materials and raw goat's milk. Identification of the isolated strains of lactic acid
bacteria was carried out according to the key properties, specified in the ninth edition оf the "Bergey Determinant". Ac
cording to the results of the studies, the newly isolated strains of lactic acid bacteria were attributed to Lactococcus lac
tis ssp. On isolated strains Lactococcus were composed of a passports. Newly isolated strains of lactic acid bacteria
were included in the "Siberian collection of microorganisms as promising strains for inclusion in the composition o f the
bacterial starter cultures in the production of fermented dairy products.
Key words: lactic acid bacteria, lactococcal selection, physiological and biochemical properties, organoleptic
characteristics, technologically valuable properties, fermented dairy products, thermal resistance, salt tolerance, phag
sensitivity, antibiotic resistance, fermented dairy products
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