title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð°ÑÐ¸Ð´Ð¾ÑÐ¸Ð»Ð¸Ð½Ð° Ñ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð½Ð¾Ð¹ Ð°Ð½ÑÐ¸Ð³ÑÐ¸Ð±ÐºÐ¾Ð²Ð¾Ð¹ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ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: Development of acidophilus technology with increased antifungal activity
Creators: name: ÐÐ°Ð½Ð´Ð¸ÑÑ, Ð­Ð»Ð¸Ð½Ð°
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»Ð¸Ð½
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð¾ ÐºÐ¸ÑÐ»Ð¾Ð¼Ð¾Ð»Ð¾ÑÐ½ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð²
Ð°Ð½ÑÐ¸Ð³ÑÐ¸Ð±ÐºÐ¾Ð²Ð°Ñ ÑÐµÐ·Ð¸ÑÑÐµÐ½ÑÐ½Ð¾ÑÑÑ
ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÐµ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¸
acidophilus
fermented dairy products
antifungal resistance
herbal additives

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ Ð½Ð¾Ð²Ð¾Ð¹ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð°ÑÐ¸Ð´Ð¾ÑÐ¸Ð»Ð¸Ð½Ð° Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ Ð½Ð°Ð¿Ð¾Ð»Ð½Ð¸ÑÐµÐ»ÐµÐ¹ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð¸ÑÑÐ¾Ð¶Ð´ÐµÐ½Ð¸Ñ, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐ¿Ð¾ÑÐ¾Ð±ÑÑÐ²ÑÑÑ Ð¿ÑÐ¾Ð»Ð¾Ð½Ð³Ð°ÑÐ¸Ð¸ ÑÑÐ¾ÐºÐ¾Ð² ÑÑÐ°Ð½ÐµÐ½Ð¸Ñ Ð¿ÑÐ¾Ð´ÑÐºÑÐ° Ð¸ ÐµÐ³Ð¾ ÑÑÑÐ¾Ð¹ÑÐ¸Ð²Ð¾ÑÑÐ¸ Ðº ÐºÐ¾Ð½ÑÐ°Ð¼Ð¸Ð½Ð°ÑÐ¸Ð¸ Ð¿Ð»ÐµÑÐ½ÐµÐ²ÑÐ¼Ð¸ Ð³ÑÐ¸Ð±Ð°Ð¼Ð¸. 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¿Ð¾Ð´Ð±Ð¾Ñ Ð¸ ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð¸Ðµ ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¾Ð±ÑÐ°Ð·ÑÐ¾Ð² ÐºÐ¸ÑÐ»Ð¾-Ð¼Ð¾Ð»Ð¾ÑÐ½ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð²; - Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ ÐºÐ°ÑÐµÑÑÐ²ÐµÐ½Ð½ÑÑ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸Ðº Ð¸ÑÐ¿Ð¾Ð»ÑÐ·ÑÐµÐ¼Ð¾Ð³Ð¾ ÑÑÑÑÑ, Ð° Ð¸Ð¼ÐµÐ½Ð½Ð¾ Ð¿Ð°ÑÑÐµÑÐ¸Ð·Ð¾Ð²Ð°Ð½Ð½Ð¾Ð³Ð¾ Ð¼Ð¾Ð»Ð¾ÐºÐ°; - Ð¾ÑÐµÐ½ÐºÐ° ÑÐ¸Ð½ÐµÑÐµÐ·Ð¸ÑÐ° Ð¼ÐµÑÐ¾Ð´Ð¾Ð¼ ÑÐµÐ½ÑÑÐ¸ÑÑÐ³Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ Ð¾Ð±ÑÐ°Ð·ÑÐ¾Ð² ÐºÐ¸ÑÐ»Ð¾-Ð¼Ð¾Ð»Ð¾ÑÐ½ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð²; - Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ðµ Ð°ÐºÑÐ¸Ð²Ð½Ð¾Ð¹ ÐºÐ¸ÑÐ»Ð¾ÑÐ½Ð¾ÑÑÐ¸ Ð¸ Ð¾ÐºÐ¸ÑÐ»Ð¸ÑÐµÐ»ÑÐ½Ð¾-Ð²Ð¾ÑÑÑÐ°Ð½Ð¾Ð²Ð¸ÑÐµÐ»ÑÐ½Ð¾Ð³Ð¾ Ð¿Ð¾ÑÐµÐ½ÑÐ¸Ð°Ð»Ð° Ð² Ð¸ÑÑÐ»ÐµÐ´ÑÐµÐ¼Ð¾Ð¼ Ð¿ÑÐ¾Ð´ÑÐºÑÐµ; - Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð°ÑÐ¸Ð´Ð¾ÑÐ¸Ð»Ð¸Ð½Ð° Ð½Ð° ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸Ðµ Ð² Ð½ÐµÐ¼ ÑÐ³Ð»ÐµÐºÐ¸ÑÐ»Ð¾ÑÑ Ð¸ Ð°ÑÐ¾Ð¼Ð°ÑÐ¾Ð¾Ð±ÑÐ°Ð·ÑÑÑÐ¸Ñ Ð²ÐµÑÐµÑÑÐ²; - Ð±Ð°ÐºÑÐµÑÐ¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ°Ñ Ð¾ÑÐµÐ½ÐºÐ° ÑÑÑÐ¾Ð¹ÑÐ¸Ð²Ð¾ÑÑÐ¸ Ð¾Ð±ÑÐ°Ð·ÑÐ¾Ð² ÐºÐ¸ÑÐ»Ð¾-Ð¼Ð¾Ð»Ð¾ÑÐ½ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ðº ÐºÐ¾Ð½ÑÐ°Ð¼Ð¸Ð½Ð°ÑÐ¸Ð¸ Ð¼Ð¸ÐºÑÐ¾Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð¼Ð°Ð¼Ð¸. ÐÐ±ÑÐµÐºÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ â ÑÑÑÑÐµ, Ð¼Ð¸ÐºÑÐ¾Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð¼Ñ Ð¸ Ð³Ð¾ÑÐ¾Ð²ÑÐµ ÑÐµÑÐ¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÐµ ÐºÐ¸ÑÐ»Ð¾-Ð¼Ð¾Ð»Ð¾ÑÐ½ÑÐµ Ð¿ÑÐ¾Ð´ÑÐºÑÑ, Ð¸Ð·Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð½ÑÐµ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð±Ð°ÐºÑÐµÑÐ¸Ð¹ Lactobacillus acidophilus Ð¸ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÑ Ð´Ð¾Ð±Ð°Ð²Ð¾Ðº. Ð Ð°Ð±Ð¾ÑÐ° Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð° Ð½Ð° Ð±Ð°Ð·Ðµ Ð¡ÐÐ±ÐÐ£ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾, ÐÐÐ¡Ð¸Ð, ÐÐ¨ÐÐ¸ÐÐ. ÐÐ½Ð°Ð»Ð¸Ð·Ð¸ÑÑÐµÐ¼ÑÐ¼Ð¸ Ð¿Ð°ÑÐ°Ð¼ÐµÑÑÐ°Ð¼Ð¸ Ð±ÑÐ»Ð¸ Ð¾ÑÐµÐ½ÐºÐ° ÑÐ¸Ð½ÐµÑÐµÐ·Ð¸ÑÐ°, Ð·Ð½Ð°ÑÐµÐ½Ð¸Ðµ Ð°ÐºÑÐ¸Ð²Ð½Ð¾Ð¹ ÐºÐ¸ÑÐ»Ð¾ÑÐ½Ð¾ÑÑÐ¸ Ð¸ Ð¾ÐºÐ¸ÑÐ»Ð¸ÑÐµÐ»ÑÐ½Ð¾-Ð²Ð¾ÑÑÑÐ°Ð½Ð¾Ð²Ð¸ÑÐµÐ»ÑÐ½Ð¾Ð³Ð¾ Ð¿Ð¾ÑÐµÐ½ÑÐ¸Ð°Ð»Ð°, Ð½Ð°Ð»Ð¸ÑÐ¸Ðµ Ð² Ð°ÑÐ¸Ð´Ð¾ÑÐ¸Ð»Ð¸Ð½Ðµ ÑÐ³Ð»ÐµÐºÐ¸ÑÐ»Ð¾ÑÑ Ð¸ Ð°ÑÐ¾Ð¼Ð°ÑÐ¾Ð¾Ð±ÑÐ°Ð·ÑÑÑÐ¸Ñ Ð²ÐµÑÐµÑÑÐ², ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ Ð´ÐµÐ¹ÑÑÐ²Ð¸Ñ Ð²ÑÐ±ÑÐ°Ð½Ð½ÑÑ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÑ Ð´Ð¾Ð±Ð°Ð²Ð¾Ðº. ÐÑÐ¸ Ð½Ð°Ð¿Ð¸ÑÐ°Ð½Ð¸Ð¸ 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. 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. ÐÐ¾ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ°Ð¼ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¼Ð¾Ð¶Ð½Ð¾ ÑÐºÐ°Ð·Ð°ÑÑ, ÑÑÐ¾ Ð±Ð¾Ð»ÑÑÐ°Ñ ÑÐ°ÑÑÑ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·ÑÐµÐ¼ÑÑ Ð¼Ð¸ÐºÑÐ¾Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð¼Ð¾Ð² Ð±ÑÐ»Ð¸ ÑÐµÐ·Ð¸ÑÑÐµÐ½ÑÐ½Ñ Ðº Ð°Ð½ÑÐ¸Ð³ÑÐ¸Ð±ÐºÐ¾Ð²Ð¾Ð¹ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð°ÑÐ¸Ð´Ð¾ÑÐ¸Ð»ÑÐ½Ð¾Ð¹ Ð¿Ð°Ð»Ð¾ÑÐºÐ¸. ÐÐ°Ð¸Ð±Ð¾Ð»ÑÑÐ°Ñ Ð°Ð½ÑÐ¸Ð³ÑÐ¸Ð±ÐºÐ¾Ð²Ð°Ñ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ ÑÑÐµÐ´Ð¸ Ð²ÑÐµÑ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·ÑÐµÐ¼ÑÑ Ð² ÑÐ°Ð±Ð¾ÑÐµ Ð¼Ð¸ÐºÑÐ¾Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð¼Ð¾Ð² Ð¾ÑÐ¼ÐµÑÐ°ÐµÑÑÑ Ð¿ÑÐ¾ÑÐ¸Ð² Mycoderma vini Ð² Ð¾Ð±ÑÐ°Ð·ÑÐµ Ñ Ð²Ð²ÐµÐ´ÐµÐ½Ð¸ÐµÐ¼ Ð² ÐºÐ¸ÑÐ»Ð¾-Ð¼Ð¾Ð»Ð¾ÑÐ½ÑÐ¹ Ð¿ÑÐ¾Ð´ÑÐºÑ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ð¹ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¸ â ÑÐµÐ´ÑÑ Ð°Ð¿ÐµÐ»ÑÑÐ¸Ð½Ð°.
description: This work is devoted to the development of a new technology for the production of acidophilus with the insertion of additives of plant origin, which contribute to the prolongation of the productâs shelf life and its resistance to contamination by mold fungi. Tasks that were solved in the course of the study: - carrying out selection and creation of the recipe of fermented milk samples; - study of the qualitative characteristics of the raw materials used, namely pasteurized milk; - evaluation of syneresis by centrifugation of fermented milk samples; - analysis of active acidity and redox potential in the product;; - study of acidophilus for the content of carbon dioxide and aromatic substances in it; - bacteriological assessment of the resistance of fermented milk samples to contamination by microorganisms. The objects of the study are raw materials, microorganisms and finished fermented dairy products produced using Lactobacillus acidophilus bacteria and herbal additives. The work was performed on the basis of the Peter the Great St. Petersburg Polytechnic University, IBSiB, VSHBIPP. The analyzed parameters were the assessment of syneresis, the parameter of active acidity and rebox potential, the presence of carbon dioxide and aroma-forming substances in acidophilus, and the effectiveness of the selected herbal additives. When writing the literature review, the following databases were used: eLIBRARY.RU. Statistical processing of experimental data was carried out using the software package: Microsoft Excel, Microsoft Word. According to the results of the study, it can be said that most of the microorganisms used were resistant to the antifungal activity of Lactobacillus acidophilus. The greatest antifungal activity among all microorganisms used in the work is noted against Mycoderma vini in a sample with the insertion of a herbal additive â orange peel into the fermented dairy product.