Статьи журнала

Биологическое консервирование капусты с использованием молочнокислых бактерий

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МРНТИ 65.53.37 №3-4 (2011 г.)

 

В статье даны показатели по продолжительности хранения, содержанию органических кислот, органолептическим свойствам при исследовании консервирования капусты с использованием молочнокислых бактерий. Lactobacillus brevis штамма 9. Ключевые слова: органические кислоты, молочнокислые бактерии, биологическое консервирование капусты.

Мақалада Lactobacillus brevis 9 штаммды сүт қышқыл бактерияларын қолдана отырып, қырыққабатты консервілеуді зерттеуде сақтау ұзақтығы, органикалық қышқылдардың құрамы және органолептикалық қасиеттері бойынша көрсеткіштері берілген. Түйінді сөздер: органикалық қышқылдар, сүт қышқылды, бактериялар, капустаны биологиялық консервилеу.

 

Based on the research of conservation of cabbage with use lactic bacterium the article presents indicators on storage duration, on content of organic acids, on organoleptic properties. Lactobacillus brevis strain 9. Key words: organic acids, lactic acid bacteria, Biological conservation of cabbage

(Полный текст: Архив, 2011г., №3-4, С. 126-131)

Создатель : Лариса Николаевна Гребцова
Создан : 22 августа 2024

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Биотехнологии
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