|
ИСТИНА |
Войти в систему Регистрация |
Интеллектуальная Система Тематического Исследования НАукометрических данных |
||
Russian Kefir Grains Microbial Composition and Its Changes during Production Processстатья
Информация о цитировании статьи получена из
Scopus
Статья опубликована в журнале из списка Web of Science и/или Scopus
Дата последнего поиска статьи во внешних источниках: 11 марта 2017 г.
- Авторы: Kotova I.B., Cherdyntseva T.A., Netrusov A.I.
- Журнал: Advances in Microbiology, Infectious Diseases and Public Health
- Том: 4
- Год издания: 2016
- Первая страница: 93
- Последняя страница: 102
- DOI: 10.1007/5584_2016_2
- Аннотация: By combining DGGE-PCR method, classical microbiological analysis andlight- and electron mic roscopic observations, it was found that the composition of microbial communities of central Russia regions kefir grains, starter and kefir drink include bacteria of the genera Lactobacillus,Leuconostoc and Lactococcus, and yeast anamorphs of the genera Saccharomyces, Kazachstania and Gibellulopsis. Fifteen prokaryotic and four eukaryotic pure cultures of microorganisms were isolated and identified from kefir grains. It has been shown that members of the genus Lactobacillus prevailed in kefir grains, whereas strains Leuconostoc pseudomesenteroides and Lactococcus lactis dominated in the final product – kefir drink. Yeasts contained in kefir grains in small amounts have reached a significant number of cells in the process of development of this dairy product. The possibility of reverse cell aggregation has been attempted in a mixed cultivation of all isolated pure cultures, but full formation kefir grains is not yet observed after 1.5 years of observation and reinoculations.
- Добавил в систему: Нетрусов Александр Иванович
Прикрепленные файлы
| № | Имя | Описание | Имя файла | Размер | Добавлен |
|---|---|---|---|---|---|
| 1. | Полный текст | 5584_2016_2-Kefir-2016.pdf | 905,9 КБ | 30 октября 2016 [NetrusovAI] |