外多糖发酵乳冰淇淋

E. Pozhidaeva, E. Popov, Yana Dymovskih
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引用次数: 0

摘要

-目前,人们对胞外多糖作为有效的生物校正剂和辅助技术剂的兴趣越来越大。为获得高外多糖含量的发酵乳冰淇淋,进行了实验研究。作为益生菌微生物培养的营养基质,一种混合物被用来获得冰淇淋,包括乳制品和非乳制品成分。发酵剂包括某些菌株的微生物:嗜热链球菌,德氏乳杆菌。发酵剂。保加利亚实验结果表明,添加细菌发酵剂YO-PROX 777(含嗜热乳酸链球菌、德氏乳杆菌)的冰淇淋具有最高的发酵剂效果。发酵剂。保加利亚经证实,使用发酵剂“YO-PROX 777”的冰淇淋中含有最高浓度的胞外多糖。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Exopolysaccharide Fermented Milk Ice Cream
—Currently, there is an increasing interest in exopolysaccharides as effective biocorrector and auxiliary technological agents. Experimental studies were carried out to obtain fermented milk ice cream with a high content of exopolysaccharides. As a nutrient substrate for the cultivation of probiotic microorganisms, a mixture was used to obtain ice cream, including dairy and non-dairy components. The starter cultures included certain strains of microorganisms: Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus. It was experimentally established that ice-cream with the addition of a bacterial starter culture YO-PROX 777, including thermophilic lactic acid strains of the microorganisms Streptococcus thermophiles, Lactobacillus delbrueckii ssp, has the greatest ssp. bulgaricus. It was established that the highest concentration of exopolysaccharides is contained in ice cream using the starter culture «YO-PROX 777».
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