FOOD RESOURCES 2016. Issue N 6. Article 23

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Створено: Вівторок, 15 січня 2019, 12:47
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23. A study of microbiota of authentic products from different regions of Ukraine
 
N. Kigel, K. Kopylova, S. Danilenko, O. Naumenko
Pages: 212-221
 
Abstract
Organoleptic and microbiological parameters of 5 samples of authentic dairy products derived from different regions of Ukraine are analyzed. It is found that samples were characterized by a specific structure microbiota, presented by the microorganisms of different taxonomic groups. It was established that genera Lactococcus, Leuconostoc, Lactobacillus and Streptococcus thermophilus views are typical of fermented dairy products. The dominant microflora products were kok mesophilic and thermophilic lactic acid bacteria. Microbiota of product from the Kyiv area featured the presence of high titer bifidobacteria and acidophilus sticks, indicating its potential of probiotiс. Unexpectedey a specific feature of fermented milk product from the Lviv area was the presence of propionic acid bacteria enriching product with vitamin B12 and forming unique organoleptic range. On the basis of the scientific and experimental data, obtained as a result of the work methodological approaches for the identification and selection of microorganisms of different taxonomic groups were proposed, thus increasing the efficiency of the manufacture of biotechnology preparating to produce a new line of dairy products and cheeses.
 
Keywords: authentic product, microbiota, lactic acid bacteria, bifidobacteria, propionic acid bacteria
 
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