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Physiological-biochemical and biotechnological features of local strains of lactic acid bacteria and working out of technology of production of combined sour cream using of soy protein


Author: Şveţ Svetlana
Degree:doctor of biology
Speciality: 03.00.23 - Biotechnology
Year:2012
Scientific adviser: Valeriu Rudic
doctor habilitat, professor, Institute of Microbiology and Biotechnology of the ASM
Institution: Practical Scientific Institute of Horticulture and Food Technology
Scientific council: DH 09-03.00.23
Institute of Microbiology and Biotechnology of the ASM

Status

The thesis was presented on the 11 October, 2012
Approved by NCAA on the 15 November, 2012

Abstract

Adobe PDF document2.52 Mb / in romanian

Keywords

Lactic acid bacteria, local strains, “starter” cultures, soy extract, combined sour cream

Summary

Field of study: 03.00.23 – Biotechnology.

The aim: Assesses of local strains lactic acid bacteria from the point of view of their using in dairy industry and working out of technology of production of sour cream combined with soya protein

Objectives: allocation from spontaneous fermentation dairy production strains lactic acid bacteria, studying of their properties, identification and selection on caracteristics valuable using in dairy industry; optimization of conditions of cultivation of lactic acid bacteria; obtaining multistrains culture of lactic acid bacteria for manufacturing of dairy products combined with soya protein; working out of technology of obtaining of sour cream combined with soya protein.

Scientific novelty and originality: a new strains of lactic acid bacteria had been allocated from sour cream, their properties was certain and estimated technologically. Sour cream combined with soya protein - a new product was developed for the first time.

Scientific problem solved in the dissertation, suggests to define phyziological-biochemical properties of local strains of lactic acid bacteria and revealing of valuable properties starter cultures for manufacturing of combined dairy products; to show possibility of a combination of the cow milk with a soya extract and carrying out fermentation to the received mix with use of local cultures of lactic acid bacteria for obtaining of the combined dairy products with valuable food properties similar to traditional products. Theoretic significance: the starter for manufacture of dairy products, possibilities of partial replacement of milk a soya protein extract, fermentation of local strains of lactic acid bacteria and obtaining of combined dairy products similar traditional dairy products.

Application value: offers 7 local strains of lactic acid bacteria with valuable biotechnological properties for the dairy industry. Medium for biomass accumulation of culture elaborated can be used in the production of starter cultures. Culture and technology elaborated can be used for the production of "sour cream mixed with soy protein extract".

Scientific results implementation: the 7 strains of lactic acid bacteria with valuable biotechnological properties for the dairy industry is deposit in the NCNM. The developed technology and the reference document has been used at the company "Agromix-77" enterprise in manufacture of the sour cream combined with soya protein.