Lactina

Bankya, Bulgaria
Bankya, Bulgaria
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Ivanova G.,University of Chemical Technology and Metallurgy of Sofia | Momchilova M.,University of Chemical Technology and Metallurgy of Sofia | Rumyan N.,Lactina | Atanasova A.,Lactina | Georgieva N.,University of Chemical Technology and Metallurgy of Sofia
Journal of the University of Chemical Technology and Metallurgy | Year: 2012

Kefir is a natural probiotic and contains vitamins, minerals, essential amino acids and easily digestible complete proteins that beneficially affect the human body. The subject of the present study is the improvement of gustatory and aromatic properties of Kefir culture. The effect of addition of Saccharomyces boulardii to Kefir culture was explored. The characteristics of Kefir were analyzed by determination of: pH, acidity, viscosity, diacetyl test, cell number of LAB and yeasts.


Momchilova M.H.,University of Chemical Technology and Metallurgy of Sofia | Ivanova G.B.,University of Chemical Technology and Metallurgy of Sofia | Atanasova A.,Lactina | Rumyan N.,Lactina | Georgieva N.V.,University of Chemical Technology and Metallurgy of Sofia
Scientific Study and Research: Chemistry and Chemical Engineering, Biotechnology, Food Industry | Year: 2012

The subject of the study is the improvement of Kefir culture. For this investigation it was used Kefir culture and two series of experiments were carried out. Yeasts from probiotic strain Saccharomyces boulardii were added in the first series and the lactic acid bacteria (LAB) of Streptococcus thermophilus strain, with a polysaccharide activity were added to Kefir culture in the second series. The fermentation conditions were 30°C, duration 16 hours and cooling 4 hours up to 4°C. The characteristics of Kefir were analyzed by determination of: pH, acidity, qualitative reaction for existence of diacetyl, cell number of LAB and yeasts. The structural properties of Kefir were evaluated by microscopic study. © 2012 ALMA MATER Publishing House.

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