Food Science and Technology

ISSN-print: 2073-8684
ISSN-online: 2409-7004
ISO: 26324:2012
Архiви

STARTER CULTURES COMPOSITIONS WITH PROBIOTICS FOR FERMENTED MILK PRODUCTS AND COSMETICS

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N. Tkachenko
Ju. V. Nazarenko
N. Dets
E. Izbash
I. Klymentieva

Анотація

The expediency of optimization of starter cultures composition of mixed cultures Lactococcus sp. and mixed cultures Bifidobacterium bifidum BB 01 + Bifidobacterium longum BL 01 + Bifidobacterium breve BR 01 for the manufacture of fermented milk products and cosmetics for teenagers and people under the age of 40-45 years with probiotics has been substantiated.

The value of titratable acidity, number of viable cells of bifidobacteria has been determined, as well as the most probable number of lactobacterium in fermented probiotic clots obtained with different ratios of mixed cultures Lactococcus sp. and mixed cultures of Bifidobacterium sp. in starter cultures compositions (the initial concentration of the mixed cultures (MC) Lactococcus sp. and MC Bifidobacterium sp. varied within the range of 1×105 – 1×106 CFU/cm3 of the inoculated milk, enriched with fructose as a growth factor of bifidobacteria). The high content of probiotics and the lowest values of titratable acidity are typical of the fermented milk clots obtained using starter cultures composition with a ratio of MC Lactococcus sp. : MC Bifidobacterium sp. 1 : 10. The maximum number of lactococci viable cells is observed in clots obtained using starter cultures composition with the initial ratio of MC Lactococcus sp. : MC Bifidobacterium sp. 10 : 1. The optimum ratio of MC Lactococcus sp. and MC Bifidobacterium sp. – 1 : 10 has been established (initial concentration of the cultures at inoculation – 1×105 and 1×106 CFU/cm3, respectively) for the production of fermented milk products and cosmetics with probiotics, where the maximum value of the quality aggregated factor – 7, 12 is noted.

It is shown that a fermented probiotic milk clots obtained using starter cultures composition with an optimum ratio of cultures of lacto- and bifidobacteria (1 : 10) have good sensory characteristics, contain a high number of viable cells of bifidobacteria and lactobacteria – (9,15±0,14)×109 and (8,50±0,50)×108 CFU/cm3, respectively, and a low level of titratable acidity at a specified value of the active acidity and are safe in terms of microbiological characteristics
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Як цитувати
Tkachenko, N., Nazarenko, J. V., Dets, N., Izbash, E., & Klymentieva, I. (2018). STARTER CULTURES COMPOSITIONS WITH PROBIOTICS FOR FERMENTED MILK PRODUCTS AND COSMETICS. Food Science and Technology, 12(1). https://doi.org/10.15673/fst.v12i1.836
Розділ
Біопроцеси, біотехнологія харчових продуктів, БАР
Біографія автора

N. Tkachenko, Одеська національна академія харчових технологій

Кафедра харчової хімії, доцент

Посилання

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