title: ÐÑÐ±Ð¾Ñ Ð°ÐºÑÐ¸Ð²Ð°ÑÐ¾ÑÐ¾Ð² Ð´Ð»Ñ Ð°ÑÐ¸Ð´Ð¾ÑÐ¸Ð»ÑÐ½ÑÑ Ð·Ð°ÐºÐ²Ð°ÑÐ¾Ðº
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Selection of activators for acidophilic starter cultures
Creators: name: ÐÐ·ÑÐ±Ð°Ð½Ð¾Ð²Ð°, ÐÐ°ÑÐ¸Ñ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2024
Subjects: Ð°ÑÐ¸Ð´Ð¾ÑÐ¸Ð»ÑÐ½Ð°Ñ Ð·Ð°ÐºÐ²Ð°ÑÐºÐ°
Ð°ÐºÑÐ¸Ð²Ð°ÑÐ¾ÑÑ
Ð²Ð¸ÑÐ°Ð¼Ð¸Ð½ Ð1
Ð²Ð¸ÑÐ°Ð¼Ð¸Ð½ Ð2
Ð²Ð¸ÑÐ°Ð¼Ð¸Ð½ Ð6
acidophilic start
activators
vitamin B1
vitamin B2
vitamin B6

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description: This study is aimed at measuring the amount of B vitamins to activate acidophilus starters in order to optimize production conditions and improve the quality of finished products. During the study, the following tasks were solved: - conduct an analytical review of sources on the selected topic, select activators for acidophilus production; - obtain the fermented milk product acidophilus using a commercial starter culture used as activators of thiamine, riboflavin, pyridoxine; - monitor changes in pH during cultivation; - monitor changes in titratable acid during cultivation to study the above substances as activators of acidophilic starter culture; - conduct an organoleptic assessment of the resulting products; - determination of the influence of thiamine, riboflavin and pyridoxine during the fermentation of syneresis and the waterholding capacity of finished products. The objects of the study were the commercial acidophilus ferment âUseful Partyâ, and developed samples of acidophilus with B vitamins as activators. The analyzed indicators of starter culture activation were titrated acidity, active acidity (pH), the quality of the finished product was determined using organoleptic analysis and moisture retention ability. According to the results obtained during the study, thiamine should be used as an additive to activate starter cultures, since it improves the organoleptic properties of the product, increases waterholding capacity and provides a gentle decrease in pH during the ripening process.â