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- Title
USE OF LACTIC ACID BACTERIA WITH ANTAGONISTIC PROPERTIES IN PREPARATION OF A NEW DRINK FROM CAMEL MILK.
- Authors
Sagyndykova, S. Z.; Sagyndykov, U. Z.; Dyusekenova, A. B.; Kuspangalieva, K. K.; Tokabasova, A. K.; Atalykova, G. B.; Nurgaliyeva, A. K.
- Abstract
To determine the dominant species responsible for the spontaneous lactic-acid fermentation of shubat, a drink made from camel milk, and selection of new cultures to prepare starters for new drinks, the study was carried out on lactic acid flora of shubat produced in different geographical areas of the country. The strains Lac. lactis subsp.lactis 47MSA and Lac. lactis subsp. sremoris 67MSA are active acidifiers and possess a broad spectrum of antagonistic activity against environmental microflora, resistant to chloramphenicol, kanamycin, neomycin, streptomycin, and weakly resistant to rifampicin, lincomycin and erythromycin, and were selected to prepare the starter cultures. The resulting fermented milk product by organoleptic properties had a delicious tasting result and the best biological value due to using lactic acid bacteria, yeasts, and rice water. The findings can be used in the dairy industry with a view to the organization of production of fermented milk products intended for therapeutic and preventive use and diversification of camel milk products.
- Subjects
LACTIC acid bacteria; PROBIOTICS; OLIGOSACCHARIDES; ANTIOXIDANTS; CAMEL milk
- Publication
International Journal of Probiotics & Prebiotics, 2017, Vol 12, Issue 3, p143
- ISSN
1555-1431
- Publication type
Article