[Genetic improvement of technological characteristics of starters for fermented milk products].
Prikl Biokhim Mikrobiol
; 46(4): 433-7, 2010.
Article
em Ru
| MEDLINE
| ID: mdl-20873167
ABSTRACT
Possibility for improvement of technological characteristics of lactobacilli using mutations of resistance to rifampicin (rif(r)) and streptomycin (str(r)) was studied. Using starter model of Narine Lactobacillus acidophilus INMIA-9602 Armenian diet milk product, it was showed that a possibility for selecting strains with increased rate of milk fermentation and acid production is higher in Rif(r) and Str(r) mutants induced by nitrosoguanidine than in cultures sensitive to antibiotics. The milk products obtained using Rif(r) and Str(r) strains had high viscosity, improved texture, increased amount of alive cells and good organoleptic features.
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Base de dados:
MEDLINE
Assunto principal:
Rifampina
/
Estreptomicina
/
Farmacorresistência Bacteriana Múltipla
/
Produtos Fermentados do Leite
/
Microbiologia de Alimentos
/
Lactobacillus acidophilus
Idioma:
Ru
Ano de publicação:
2010
Tipo de documento:
Article