乳酸菌冻干过程中影响培养和存活的条件:建立数据库的方法

Mariya Ashihmina, Tigran Ambarcumov, Anastasiya Ivanova, Ol'ga Orlova
{"title":"乳酸菌冻干过程中影响培养和存活的条件:建立数据库的方法","authors":"Mariya Ashihmina, Tigran Ambarcumov, Anastasiya Ivanova, Ol'ga Orlova","doi":"10.36718/1819-4036-2024-4-144-151","DOIUrl":null,"url":null,"abstract":"The goal is to review domestic and foreign experience in the study and production of starter cultures using the freeze-drying method. Lactic acid bacteria are one of the most common microorganisms used in the food industry. They play an important role in the production of fermented milk products, cheeses, cottage cheese and other dairy products. However, to use them, it is necessary to cultivate and preserve starter cultures, which requires certain technological processes. There are several methods for cultivating and storing lactic acid bacteria, one of which is the freeze-drying method. This method makes it possible to preserve starter cultures for a long time without losing their viability and activity. The main objective of the study is to analyze scientific papers, publications and reports on the application of the freeze-drying me¬thod for the production of starter cultures. The study revealed the main advantages and disadvantages of this method, and also determined the conditions for the cultivation and sublimation of starter cultures. An important result of the study is the creation of a database that will help optimize the production of star-ter cultures and create new logistics networks in the food industry. The database will contain information on the application of the freeze-drying method for the production of various types of starter cultures, as well as on cultivation and freeze-drying regimes. The results of the study can be used in the food industry to create new products based on starter cultures, as well as to optimize the production of existing pro-ducts. In addition, the study may be useful for researchers studying starter cultures and their production methods.","PeriodicalId":283993,"journal":{"name":"Bulletin of KSAU","volume":" 71","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"CONDITIONS AFFECTING CULTIVATION AND SURVIVAL DURING LACTIC ACID BACTERIA LYOPHILIZATION: AN APPROACH TO CREATING A DATABASE\",\"authors\":\"Mariya Ashihmina, Tigran Ambarcumov, Anastasiya Ivanova, Ol'ga Orlova\",\"doi\":\"10.36718/1819-4036-2024-4-144-151\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The goal is to review domestic and foreign experience in the study and production of starter cultures using the freeze-drying method. Lactic acid bacteria are one of the most common microorganisms used in the food industry. They play an important role in the production of fermented milk products, cheeses, cottage cheese and other dairy products. However, to use them, it is necessary to cultivate and preserve starter cultures, which requires certain technological processes. There are several methods for cultivating and storing lactic acid bacteria, one of which is the freeze-drying method. This method makes it possible to preserve starter cultures for a long time without losing their viability and activity. The main objective of the study is to analyze scientific papers, publications and reports on the application of the freeze-drying me¬thod for the production of starter cultures. The study revealed the main advantages and disadvantages of this method, and also determined the conditions for the cultivation and sublimation of starter cultures. An important result of the study is the creation of a database that will help optimize the production of star-ter cultures and create new logistics networks in the food industry. The database will contain information on the application of the freeze-drying method for the production of various types of starter cultures, as well as on cultivation and freeze-drying regimes. The results of the study can be used in the food industry to create new products based on starter cultures, as well as to optimize the production of existing pro-ducts. In addition, the study may be useful for researchers studying starter cultures and their production methods.\",\"PeriodicalId\":283993,\"journal\":{\"name\":\"Bulletin of KSAU\",\"volume\":\" 71\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-07-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Bulletin of KSAU\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.36718/1819-4036-2024-4-144-151\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Bulletin of KSAU","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.36718/1819-4036-2024-4-144-151","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

摘要

目的是回顾国内外在使用冷冻干燥法研究和生产启动培养物方面的经验。乳酸菌是食品工业中最常用的微生物之一。它们在发酵乳制品、奶酪、松软干酪和其他乳制品的生产中发挥着重要作用。然而,要使用它们,就必须培养和保存起始培养物,这需要一定的技术过程。有几种培养和保存乳酸菌的方法,其中一种是冷冻干燥法。这种方法可以长期保存启动培养物,而不会失去其活力和活性。本研究的主要目的是分析有关应用冷冻干燥法生产启动培养物的科学论文、出版物和报告。研究揭示了这种方法的主要优缺点,还确定了起始培养物的培养和升华条件。这项研究的一项重要成果是建立了一个数据库,该数据库将有助于优化起始培养物的生产,并为食品工业创建新的物流网络。该数据库将包含应用冷冻干燥法生产各类起始培养物的信息,以及培养和冷冻干燥制度的信息。研究结果可用于食品工业,在起动培养物的基础上创造新产品,并优化现有产品的生产。此外,这项研究还可能对研究起始培养物及其生产方法的研究人员有所帮助。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
CONDITIONS AFFECTING CULTIVATION AND SURVIVAL DURING LACTIC ACID BACTERIA LYOPHILIZATION: AN APPROACH TO CREATING A DATABASE
The goal is to review domestic and foreign experience in the study and production of starter cultures using the freeze-drying method. Lactic acid bacteria are one of the most common microorganisms used in the food industry. They play an important role in the production of fermented milk products, cheeses, cottage cheese and other dairy products. However, to use them, it is necessary to cultivate and preserve starter cultures, which requires certain technological processes. There are several methods for cultivating and storing lactic acid bacteria, one of which is the freeze-drying method. This method makes it possible to preserve starter cultures for a long time without losing their viability and activity. The main objective of the study is to analyze scientific papers, publications and reports on the application of the freeze-drying me¬thod for the production of starter cultures. The study revealed the main advantages and disadvantages of this method, and also determined the conditions for the cultivation and sublimation of starter cultures. An important result of the study is the creation of a database that will help optimize the production of star-ter cultures and create new logistics networks in the food industry. The database will contain information on the application of the freeze-drying method for the production of various types of starter cultures, as well as on cultivation and freeze-drying regimes. The results of the study can be used in the food industry to create new products based on starter cultures, as well as to optimize the production of existing pro-ducts. In addition, the study may be useful for researchers studying starter cultures and their production methods.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信