title: ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÑÐ½Ð³Ð¸ÑÐ¸Ð´Ð½ÑÑ ÑÐ²Ð¾Ð¹ÑÑÐ² Streptomyces natalensis Ð² ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÑ Ð¼Ð¾Ð»Ð¾ÑÐ½ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ°Ñ
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: Study of the fungicidal properties of Streptomyces natalensis in fermented dairy products
Creators: name: ÐÐ¾ÑÐµÑÐºÐ¾Ð²Ð°, ÐÑÐ´Ð¼Ð¸Ð»Ð°
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: 2022
Subjects: streptomyces natalensis
Ð¼Ð¾Ð»Ð¾ÑÐ½ÑÐµ Ð¿ÑÐ¾Ð´ÑÐºÑÑ
Ð·Ð°ÑÐ¸ÑÐ½Ð°Ñ ÐºÑÐ»ÑÑÑÑÐ°
dairy products
defensive culture
protective culture

description: ÐÐ° 59 Ñ., 24 ÑÐ¸ÑÑÐ½ÐºÐ¾Ð², 12 ÑÐ°Ð±Ð»Ð¸ÑÑ. ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð²Ð»Ð¸ÑÐ½Ð¸Ñ ÐºÑÐ»ÑÑÑÑÑ Ð¼Ð¸ÐºÑÐ¾Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð¼Ð¾Ð² Streptomyces natalensis Ð¸ Ð²Ð¾Ð·Ð¼Ð¾Ð¶Ð½Ð¾ÑÑÐ¸ Ð¿ÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ð¸Ñ Ð´Ð°Ð½Ð½Ð¾Ð³Ð¾ Ð²Ð¸Ð´Ð° Ð¼Ð¸ÐºÑÐ¾Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð¼Ð¾Ð² Ð² Ð¿ÑÐ¾Ð»Ð¾Ð½Ð³Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ð¸ ÑÑÐ¾ÐºÐ¾Ð² Ð³Ð¾Ð´Ð½Ð¾ÑÑÐ¸ Ð¿Ð¸ÑÐµÐ²ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð².ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: 1. ÐÐ·ÑÑÐµÐ½Ð¸Ðµ Ð·Ð°ÑÑÐ±ÐµÐ¶Ð½ÑÑ Ð¸ Ð¾ÑÐµÑÐµÑÑÐ²ÐµÐ½Ð½ÑÑ Ð¸ÑÑÐ¾ÑÐ½Ð¸ÐºÐ¾Ð² Ð»Ð¸ÑÐµÑÐ°ÑÑÑÑ, Ð° ÑÐ°ÐºÐ¶Ðµ Ð½Ð¾ÑÐ¼Ð°ÑÐ¸Ð²Ð½Ð¾-ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¾Ð¹ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¸ Ð¿Ð¾ ÑÐµÐ¼Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ; 2. ÐÐ¾Ð´Ð¾Ð±ÑÐ°ÑÑ Ð¼ÐµÑÐ¾Ð´Ñ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ, Ð° ÑÐ°ÐºÐ¶Ðµ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°ÑÑ Ð¸ Ð¾Ð¿Ð¸ÑÐ°ÑÑ ÑÑÐµÐ¼Ñ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ñ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ; 3. Ð¡Ð¾Ð±ÑÐ°ÑÑ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð² Ð²Ð¸Ð´Ðµ ÑÐ°Ð±Ð»Ð¸Ñ Ð³ÑÐ°ÑÐ¸ÐºÐ¾Ð² Ð¸ Ð´Ð¸Ð°Ð³ÑÐ°Ð¼Ð¼;4. ÐÐ±ÑÐ°Ð±Ð¾ÑÐ°ÑÑ Ð¸ Ð¿ÑÐ¾Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°ÑÑ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¸ Ð¾Ð¿Ð¸ÑÐ°ÑÑ Ð²ÑÐ²Ð¾Ð´. ÐÐ¾ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ°Ð¼ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ñ Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½ÑÐ¹ ÑÐ°Ð±Ð¾ÑÑ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ð¸ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð½ÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹ Ð¼Ð¾Ð¶Ð½Ð¾ ÑÐ´ÐµÐ»Ð°ÑÑ Ð²ÑÐ²Ð¾Ð´, ÑÑÐ¾ Ð¿ÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ð¸Ðµ Ð·Ð°ÑÐ¸ÑÑÑ ÐºÑÐ»ÑÑÑÑ Ð² ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÑ Ð¼Ð¾Ð»Ð¾ÑÐ½ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ð´Ð°ÐµÑ Ð¿Ð¾Ð»Ð¾Ð¶Ð¸ÑÐµÐ»ÑÐ½ÑÐ¹ ÑÑÑÐµÐºÑ, ÑÐ°Ðº ÐºÐ°Ðº Ð¿Ð¾Ð¼Ð¾Ð³Ð°ÐµÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´Ð¸ÑÐµÐ»ÑÐ¼ ÑÐµÑÐ¸ÑÑ Ð¿ÑÐ¾Ð±Ð»ÐµÐ¼Ñ ÑÐ²ÐµÐ»Ð¸ÑÐµÐ½Ð¸Ñ ÑÑÐ¾ÐºÐ¾Ð² ÑÑÐ°Ð½ÐµÐ½Ð¸Ñ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸.Ð ÑÐ¾Ð´Ðµ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ñ Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ Ð±ÑÐ»Ð¾ ÑÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½Ð¾, ÑÑÐ¾ Streptomyces natalensis Ð¾Ð±Ð»Ð°Ð´Ð°ÑÑ Ð²ÑÑÐ°Ð¶ÐµÐ½Ð½ÑÐ¼Ð¸ ÑÑÐ½Ð³Ð¸ÑÐ¸Ð´Ð½ÑÐ¼Ð¸ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð°Ð¼Ð¸.
description: 59 Ð ages, 24 figures, 12 tables.This paper is devoted to the study of the influence of the culture of microorganisms Streptomyces natalensis and the possibility of using this type of microorganisms in prolonging the shelf life of food products.Tasks that were solved in the course of the study: 1. The study of foreign and domestic literature sources, as well as regulatory and technical documentation on the research topic. 2. Select research methods, as well as develop and describe research scheme. 3. Collect the results of the study in the form of tables of graphs and diagrams. 4. To process and analyze the results of the study and describe the conclusion. Based on the results of the final qualification work, on the basis of the studies, it can be concluded that the use of antifungal crops in the technology of fermented dairy products has a positive effect, as it helps manufacturers solve the problem of increasing the shelf life of products. During the determination of microbiological indicators, it was found that Streptomyces natalensis have pronounced fungicidal properties.