title: ÐÐ·ÑÑÐµÐ½Ð¸Ðµ Ð²Ð»Ð¸ÑÐ½Ð¸Ñ Ð±Ð¸Ð¾ÑÐ¸Ð½Ð° Ð¸ Ð¸Ð½ÑÐ»Ð¸Ð½Ð° Ð½Ð° Ð°ÐºÑÐ¸Ð²Ð°ÑÐ¸Ñ Ð¹Ð¾Ð³ÑÑÑÐ¾Ð²Ñ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: Studying the influence of biotin and inulin on the activation of yogurt starter cultures
Creators: name: ÐÐµÑÐµÐ»Ð¾Ð²Ð°, ÐÐºÐ°ÑÐµÑ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: Ð¹Ð¾Ð³ÑÑÑÐ¾Ð²Ð°Ñ Ð·Ð°ÐºÐ²Ð°ÑÐºÐ°
Ð±Ð¸Ð¾ÑÐ¸Ð½
Ð¸Ð½ÑÐ»Ð¸Ð½
Ð°ÐºÑÐ¸Ð²Ð°ÑÐ¾Ñ
ÑÐºÐ²Ð°ÑÐ¸Ð²Ð°Ð½Ð¸Ðµ
yogurt starter culture
biotin
inulin
activator
fermentation

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description: This work is devoted to the study of the influence of biotin and inulin on the metabolic activity of yogurt starter cultures. The tasks of the study: â to select activators and their amount to add to milk; â to investigate the intensity of acid formation of starter cultures without the addition of an activator and starter cultures with its addition; â to carry out an organoleptic evaluation of the prepared starter cultures and to investigate their syneretic properties and microflora; â to analyze and compare the results obtained. The objects of this study are a starter culture without the addition of an activator and a starter culture with the addition of an activator. The work was carried out on the basis of laboratories of the Graduate School of Biotechnology and Food Production of Peter the Great St. Petersburg Polytechnic University. In the course of its implementation, the activity of starter cultures was studied according to intensity of acid formation, the duration of fermentation and the quantitative composition of the microflora. To assess the quality of the prepared starter cultures, organoleptic analysis was used and their syneresis was studied. When writing the literary review, databases such as eLIBRARY, Scopus, NCBI, CyberLeninka and Google Academy were used. Statistical processing of experimental data was carried out using the Microsoft Excel program. As a result of the research, it was found that the most effective substance for the intensification of yogurt production is inulin in the amount of 4 % by weight of milk. Its use leads to a reduction in the fermentation time by half an hour, an increase in the final titrated acidity (by 53,8 % for the starter Â«yogurtÂ» and by 28,6 % for the starter Â«Greek yogurtÂ») and the quantitative composition of the microflora of starter cultures, as well as an improvement in the organoleptic characteristics of prepared starter cultures compared with control samples. The addition of biotin in an amount of 0,3 % also promotes the activation of yogurt starter cultures, but less effectively.