title: ÐÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ð¸Ðµ Ð±Ð°ÐºÑÐµÑÐ¸Ð°Ð»ÑÐ½ÑÑ Ð·Ð°ÐºÐ²Ð°ÑÐ¾Ðº, ÑÑÐ°ÑÑÐ¾Ð²ÑÑ ÐºÑÐ»ÑÑÑÑ Ð¸ Ð±Ð¸Ð¾Ð¿ÑÐµÐ¿Ð°ÑÐ°ÑÐ¾Ð²
title: ÑÑÐµÐ±Ð½Ð¾-Ð¼ÐµÑÐ¾Ð´Ð¸ÑÐµÑÐºÐ¾Ðµ Ð¿Ð¾ÑÐ¾Ð±Ð¸Ðµ
titleType: Subtitle
title: Use of bacterial starter cultures and biopreparations
Creators: name: ÐÐ°Ð·Ð°ÑÐ½Ð¾Ð²Ð°, Ð®Ð»Ð¸Ñ
name: ÐÑÐ·Ð½ÐµÑÐ¾Ð²Ð°, Ð¢Ð°ÑÑÑÐ½Ð°
name: ÐÐ²Ð°Ð½ÑÐµÐ½ÐºÐ¾, ÐÐ»ÑÐ³Ð°
Publisher: name: ÐÐÐÐÐ¢ÐÐ¥-ÐÐ ÐÐ¡Ð¡
Year: 2021
Subjects: ÐÐ¸Ð¾ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
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description: The manual considers chemical and technological properties of microorganism-producers, which are part of starter cultures, bacterial starter cultures, and biopreparations for food engineering. A lot of attention is given to biochemical processes, metabolism, and morphological characteristics of bacterial starter cultures and methods of their preparation in specialized laboratories and production conditions for use in the food technology. The characteristics of sourdough and starter cultures for sausage fermentation as well as symbiotic microorganism communities of tea and milk (kefir) fungi are given.
The manual is intended for students of universities of the consolidated group of majors 190000 âIndustrial ecology and biotechnologyâ, graduate students doing research in scientific majors 03.01.06 âBiotechnology (including bionanotechnology)â, 05.18.07 âBiotechnology of food products and biologically active substancesâ.