Influence of oligochitosans and highly molecular chitosan on Lactobacillus Bulgaricus cultivation

Autor:	V.P. Kurchenko, M.I. Shramko, A.D. Lodygin, N. V. Sushinskaya, I.A. Evdokimov
Rok vydání:	2020
Předmět:	Chitosan chemistry.chemical_compound chemistry biology Lactobacillus food and beverages Food science biology.organism_classification
Zdroj:	IOP Conference Series: Earth and Environmental Science. 548:082066
ISSN:	1755-1315 1755-1307
DOI:	10.1088/1755-1315/548/8/082066
Popis:	It was established that decrease of oligochitosans with molecular masses 7.0, 25.4, 45.3 kDa concentration in the process of Lactobacillus bulgaricus cultivation leads to fermented dairy product pH reduction and titratable acidity increase. Further increase in titratable acidity and decrease of lactic acid microorganisms amount was determined during the fermented dairy product storage process. Oligochitosans with molecular masses 7.0, 25.4, 45.3 kDa in concentrations interval from 0.0025 to 0.01 per cent did not exhibit prebiotic properties. Active acidity elevation and titratable acidity depression was observed at the chitosan with molecular mass 350 kDa concentration rises. Also increase of highly molecular chitosan concentration leads to elevation of lactic acid microorganisms total amount, which was more than three degree as many as total count of lactic acid bacteria in control sample.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8dff6a1d5305a0e2d21cfbfcf7d27f00 https://doi.org/10.1088/1755-1315/548/8/082066 Zobrazit plný text záznamu