Some ways of increasing biochemical properties of sour-milk bacteria in preparation of drinks

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dc.contributor.author Yeleupaeva, Sh.K.
dc.contributor.author Korchyn, V.I.
dc.contributor.author Zhumagalyeva, Zh.Zh.
dc.date.accessioned 2017-01-09T05:13:35Z
dc.date.available 2017-01-09T05:13:35Z
dc.date.issued 2016-09-30
dc.identifier.citation Yeleupaeva, Sh.K. Some ways of increasing biochemical properties of sour-milk bacteria in preparation of drinks/Sh.K. Yeleupaeva, V.I. Korchyn, Zh.Zh. Zhumagalyeva//Қарағанды ун-тінің хабаршысы. Биология.Медицина.География сер=Вестник Караганд.ун-та=Bulletin of the Karaganda university.-2016-№3(83).-P.97-101
dc.identifier.issn 0142-0843
dc.identifier.uri http://rep.ksu.kz/handle/data/567
dc.description.abstract In article is investigated the sour-milk bacteria which are widely used in production and their influence on a human. Especially Str.lactis, Lb. Bulgaricum and yeast, a type of Torulopsis Sk added in drink and their bio chemical composition was investigated. Results of addition of lemon acid and improvement of diagnostic in dicators are demonstrated. Features of sourmilk bacteria are confirmed. Results of biochemical experiences with biologically active drinks for this purpose фку shown. In article results of influence on a human body of positive and negative properties are presented. In vitro the lemon is added instead of aroma producing bacteria for to improve the composition of vitamins is added. ru_RU
dc.language.iso en ru_RU
dc.publisher Вестник Карагандинского университета ru_RU
dc.relation.ispartofseries Биология;
dc.subject biotechnology ru_RU
dc.subject microbiology ru_RU
dc.subject microflora ru_RU
dc.subject streptococcus ru_RU
dc.subject staphylococcus ru_RU
dc.title Some ways of increasing biochemical properties of sour-milk bacteria in preparation of drinks ru_RU
dc.type Article ru_RU


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