title: ÐÐ»Ð¸ÑÐ½Ð¸Ðµ Ð±Ð°ÐºÑÐµÑÐ¸Ð¹ ÑÐ¾Ð´Ð° Lactobacillus Ð½Ð° ÐºÐ°ÑÐµÑÑÐ²ÐµÐ½Ð½ÑÐµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ð¹ Brassica rapa subsp. pekinensis
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: Influence of Lactobacillus bacteria on the quality indicators of fermented Brassica rapa subsp. pekinensis
Creators: name: ÐÐ¾ÑÐ¾Ð»ÐµÐ²Ð°, ÐÐ½Ð°ÑÑ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: ÑÐµÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ñ
Ð»Ð°ÐºÑÐ¾Ð±Ð°ÐºÑÐµÑÐ¸Ð¸
Ð¿ÐµÐºÐ¸Ð½ÑÐºÐ°Ñ ÐºÐ°Ð¿ÑÑÑÐ°
fermentation
lactobacillus
chinese cabbage

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸Ð·ÑÑÐµÐ½Ð¸Ñ Ð²Ð»Ð¸ÑÐ½Ð¸Ñ Ð±Ð°ÐºÑÐµÑÐ¸Ð¹ ÑÐ¾Ð´Ð° Lactobacillus Ð½Ð° ÐºÐ°ÑÐµÑÑÐ²ÐµÐ½Ð½ÑÐµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ð¹ Brassica rapa subsp. pekinensis. 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: - Ð¿ÑÐ¾Ð²ÐµÑÑÐ¸ Ð°Ð½Ð°Ð»Ð¸Ð· Ð¾ÑÐµÑÐµÑÑÐ²ÐµÐ½Ð½ÑÐµ Ð¸ÑÑÐ¾ÑÐ½Ð¸ÐºÐ¸ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÑ Ð¸ Ð½Ð°ÑÑÐ½ÑÐµ Ð¿ÑÐ±Ð»Ð¸ÐºÐ°ÑÐ¸Ð¸ Ð·Ð°ÑÑÐ±ÐµÐ¶Ð½ÑÑ Ð°Ð²ÑÐ¾ÑÐ¾Ð² Ð¿Ð¾ ÑÐµÐ¼Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ; - Ð¿ÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð¸ÑÑ Ð¾Ð±ÑÐ°Ð·ÑÑ ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ð¹ Ð¿ÐµÐºÐ¸Ð½ÑÐºÐ¾Ð¹ ÐºÐ°Ð¿ÑÑÑÑ (Brassica rapa subsp. Pekinensis), Ð¿Ð¾ ÑÑÐ°Ð´Ð¸ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¼Ñ ÐºÐ¾ÑÐµÐ¹ÑÐºÐ¾Ð¼Ñ ÑÐµÑÐµÐ¿ÑÑ Ð±ÐµÐ· Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÑÐ°ÑÑÐ¾Ð²ÑÑ ÐºÑÐ»ÑÑÑÑ Ð¼Ð¸ÐºÑÐ¾Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð¼Ð¾Ð²; - Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¸Ð·ÑÑÐµÐ½Ð¸Ñ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½ÑÑ Ð¸ÑÑÐ¾ÑÐ½Ð¸ÐºÐ¾Ð² Ð¿Ð¾Ð´Ð¾Ð±ÑÐ°ÑÑ ÑÑÐ°ÑÑÐ¾Ð²ÑÐµ ÐºÑÐ»ÑÑÑÑÑ Ð¼Ð¸ÐºÑÐ¾Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð¼Ð¾Ð² Ð´Ð»Ñ ÑÐµÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¸ Ð¿ÐµÐºÐ¸Ð½ÑÐºÐ¾Ð¹ ÐºÐ°Ð¿ÑÑÑÑ; - Ð¸Ð·ÑÑÐ¸ÑÑ Ð²Ð»Ð¸ÑÐ½Ð¸Ðµ ÑÑÐ°ÑÑÐ¾Ð²ÑÑ ÐºÑÐ»ÑÑÑÑ Ð¼Ð¸ÐºÑÐ¾Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð¼Ð¾Ð² Ð½Ð° Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð° Ð¿ÑÐ¾Ð´ÑÐºÑÐ°; - Ð¾Ð¿ÑÐµÐ´ÐµÐ»Ð¸ÑÑ Ð²Ð»Ð¸ÑÐ½Ð¸Ðµ ÑÑÐ°ÑÑÐ¾Ð²ÑÑ ÐºÑÐ»ÑÑÑÑ Ð¼Ð¸ÐºÑÐ¾Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð¼Ð¾Ð² Ð½Ð° ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð°ÑÐ°Ð¼ÐµÑÑÑ: ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸Ñ ÑÐ¾Ð»Ð¸, ÑÐ, Ð¼Ð°ÑÑÐ¾Ð²Ð°Ñ Ð´Ð¾Ð»Ñ ÑÐ¸ÑÑÑÐµÐ¼ÑÑ ÐºÐ¸ÑÐ»Ð¾Ñ Ð² Ð¾Ð±ÑÐ°Ð·ÑÐ°Ñ, ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸Ñ Ð²Ð¾Ð´Ð¾ÑÐ°ÑÑÐ²Ð¾ÑÐ¸Ð¼ÑÑ ÑÑÑÐ¸Ñ Ð²ÐµÑÐµÑÑÐ²; - Ð¾Ð¿ÑÐµÐ´ÐµÐ»Ð¸ÑÑ Ð²Ð»Ð¸ÑÐ½Ð¸Ðµ ÑÑÐ°ÑÑÐ¾Ð²ÑÑ ÐºÑÐ»ÑÑÑÑ Ð¼Ð¸ÐºÑÐ¾Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð¼Ð¾Ð² Ð½Ð° ÐºÐ°ÑÐµÑÑÐ²ÐµÐ½Ð½ÑÐ¹ Ð¸ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²ÐµÐ½Ð½ÑÐ¹ ÑÐ¾ÑÑÐ°Ð² Ð¼Ð¸ÐºÑÐ¾ÑÐ»Ð¾ÑÑ. ÐÐ±ÑÐµÐºÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ â Ð¾Ð±ÑÐ°Ð·ÑÑ ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ð¹ Ð¿ÐµÐºÐ¸Ð½ÑÐºÐ¾Ð¹ ÐºÐ°Ð¿ÑÑÑÑ, Ð±Ð°ÐºÑÐµÑÐ¸Ð¸ ÑÐ¾Ð´Ð° Lactobacillus. Ð­ÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½Ð¾-Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°ÑÐµÐ»ÑÑÐºÐ°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿ÑÐ¾Ð²Ð¾Ð´Ð¸Ð»Ð°ÑÑ Ð² Ð½Ð°ÑÑÐ½Ð¾Ð¹ Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð¹ Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ¸Ð¸ ÐÑÑÑÐµÐ¹ ÑÐºÐ¾Ð»Ñ Ð±Ð¸Ð¾ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¸ Ð¿Ð¸ÑÐµÐ²ÑÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ² Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¾Ð³Ð¾ ÐÐ¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑÐ° ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾ Ð² ÐÐ½ÑÑÐ¸ÑÑÑÐµ ÐÐ¸Ð¾Ð¼ÐµÐ´Ð¸ÑÐ¸Ð½ÑÐºÐ¸Ñ Ð¡Ð¸ÑÑÐµÐ¼ Ð¸ ÐÐ¸Ð¾ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¹. ÐÐ½Ð°Ð»Ð¸Ð·Ð¸ÑÑÐµÐ¼ÑÐ¼Ð¸ Ð¿Ð°ÑÐ°Ð¼ÐµÑÑÐ°Ð¼Ð¸ ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ð¹ Ð¿ÐµÐºÐ¸Ð½ÑÐºÐ¾Ð¹ ÐºÐ°Ð¿ÑÑÑÑ ÑÐ»ÑÐ¶Ð¸Ð»Ð¸: Ð¼Ð°ÑÑÐ¾Ð²Ð°Ñ Ð´Ð¾Ð»Ñ Ð¿Ð¾Ð²Ð°ÑÐµÐ½Ð½Ð¾Ð¹ ÑÐ¾Ð»Ð¸, Ð°ÐºÑÐ¸Ð²Ð½Ð°Ñ ÐºÐ¸ÑÐ»Ð¾ÑÐ½Ð¾ÑÑÑ, Ð¼Ð°ÑÑÐ¾Ð²Ð°Ñ Ð´Ð¾Ð»Ñ ÑÐ¸ÑÑÑÐµÐ¼ÑÑ ÐºÐ¸ÑÐ»Ð¾Ñ Ð² Ð¾Ð±ÑÐ°Ð·ÑÐ°Ñ, ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸Ñ Ð²Ð¾Ð´Ð¾ÑÐ°ÑÑÐ²Ð¾ÑÐ¸Ð¼ÑÑ ÑÑÑÐ¸Ñ Ð²ÐµÑÐµÑÑÐ² Ð¸ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸. ÐÐ¾ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ°Ð¼ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð½ÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹ Ð±ÑÐ»Ð¾ ÑÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½Ð¾, ÑÑÐ¾ ÑÐµÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ñ ÐºÐ¸ÑÐ°Ð¹ÑÐºÐ¾Ð¹ ÐºÐ°Ð¿ÑÑÑÑ Ñ Ð¿Ð¾Ð¼Ð¾ÑÑÑ ÑÑÐ°ÑÑÐ¾Ð²ÑÑ ÐºÑÐ»ÑÑÑÑ Ð»Ð°ÐºÑÐ¾Ð±Ð°ÐºÑÐµÑÐ¸Ð¹ Ð·Ð½Ð°ÑÐ¸ÑÐµÐ»ÑÐ½Ð¾ ÑÐ»ÑÑÑÐ°ÐµÑ ÐµÐµ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð°. ÐÑÐ¾Ð¼Ðµ ÑÐ¾Ð³Ð¾, ÑÑÐ¾Ñ Ð¼ÐµÑÐ¾Ð´ Ð¿Ð¾Ð²ÑÑÐ°ÐµÑ ÑÑÑÐ¾Ð¹ÑÐ¸Ð²Ð¾ÑÑÑ ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ð¹ ÐºÐ°Ð¿ÑÑÑÑ Ðº Ð²Ð¾Ð·Ð´ÐµÐ¹ÑÑÐ²Ð¸Ñ Ð¼Ð¸ÐºÑÐ¾Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð¼Ð¾Ð² Ð¿Ð¾ÑÑÐ¸: Ð´ÑÐ¾Ð¶Ð¶ÐµÐ¹ Ð¸ Ð¿Ð»ÐµÑÐ½ÐµÐ²ÑÑ Ð³ÑÐ¸Ð±Ð¾Ð² Ð¿ÑÐ¸ ÑÐ¾Ð»Ð¾Ð´Ð¸Ð»ÑÐ½Ð¾Ð¼ ÑÑÐ°Ð½ÐµÐ½Ð¸Ð¸. ÐÑÐ¸ Ð½Ð°Ð¿Ð¸ÑÐ°Ð½Ð¸Ðµ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½Ð¾Ð³Ð¾ Ð¾Ð±Ð·Ð¾ÑÐ° Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ: eLIBRARY.RU, CyberLeninka, Google ÐÐºÐ°Ð´ÐµÐ¼Ð¸Ñ, Ð­ÐÐ¡ ÐÐ°Ð½Ñ, Ð ÐÐ. Ð¡ÑÐ°ÑÐ¸ÑÑÐ¸ÑÐµÑÐºÑÑ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÑ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð´Ð°Ð½Ð½ÑÑ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÑÐ»Ð¸ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿Ð°ÐºÐµÑÐ° Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼: Microsoft Excel, Microsoft Word.
description: This study is dedicated to the investigation of the impact of Lactobacillus bacteria on the qualitative parameters of fermented Brassica rapa subsp. pekinensis. Tasks that were solved in the course of the study: - conduct an analysis of domestic literature sources and scientific publications of foreign authors on the research topic; - prepare samples of fermented Peking cabbage (Brassica rapa subsp. Pekinensis) according to the traditional Korean recipe without the use of starter cultures of microorganisms; - based on the study of literary sources, select the starting cultures of microorganisms for the fermentation of Peking cabbage; - study the effect of starter cultures of microorganisms on the organoleptic properties of the product; - determine the effect of starter cultures of microorganisms on physicochemical parameters: salt concentration, pH, mass fraction of titratable acids in the samples, concentration of water-soluble solids; - determine the effect of starter cultures of microorganisms on the qualitative and quantitative composition of the microflora. The object of the study is samples of fermented Chinese cabbage, bacteria of the genus Lactobacillus. Experimental research work was carried out in the scientific microbiological laboratory of the Higher School of Biotechnology and Food Production of Peter the Great St. Petersburg Polytechnic University at the Institute of Biomedical Systems and Biotechnologies. The analyzed parameters of the degree of fermented Peking cabbage were: the mass fraction of table salt, active acidity, the mass fraction of the acids in the samples, the concentration of water-soluble solids and organoleptic parameters. According to the results of the conducted studies, it was found that fermentation of Chinese cabbage with the help of starter cultures of lactobacilli significantly improves its organoleptic properties. In addition, this method increases the resistance of fermented cabbage to the effects of spoilage microorganisms: yeast and mold fungi during cold storage. When writing the literature review, the following databases were used: eLIBRARY.RU, CyberLeninka, Google Academy, EBS Lan, RNB. Statistical processing of experimental data was carried out using the software package: Microsoft Excel, Microsoft Word.