Qualitative Characteristics of Bacterial Concentrate of Microbial Consortium

DOI

10.2991/ahsr.k.201001.011How to use a DOI?

Keywords

microbial consortium, bacterial concentrate, biologically active food

Abstract

The article presents the results of technological development to receive bacterial concentrate of the microbial consortium that can be applied in fermented milk production of mixed fermentation and as a biologically active food additive. It was investigated the possibility of using rye flour to increase the biomass of microbial consortium, which has been obtained by auto-selection of kefir starter and thermophilic lactobactillus microflora. The qualitative characteristics of bacterial concentrate indicate its high biochemical activity.

Copyright

© 2020, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Download article (PDF)

TY  - CONF
AU  - T N Zandanova
AU  - Ch Narangerel
AU  - P A Gogoleva
PY  - 2020
DA  - 2020/10/03
TI  - Qualitative Characteristics of Bacterial Concentrate of Microbial Consortium
BT  - Proceedings of the International Conference “Health and wellbeing in modern society” (ICHW 2020)
PB  - Atlantis Press
SP  - 54
EP  - 57
SN  - 2468-5739
UR  - https://doi.org/10.2991/ahsr.k.201001.011
DO  - 10.2991/ahsr.k.201001.011
ID  - Zandanova2020
ER  -