Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 6a84bb0894fbba14f7856797 10.12737/2046 FOOD PRODUCTION TECHNOLOGY FOOD PRODUCTION TECHNOLOGY FOOD PRODUCTION TECHNOLOGY EFFECT OF FREEZING ON THE BIOCHEMICAL AND ENZYMATIC ACTIVITY OF LACTOBACILLUS BULGARICUS EFFECT OF FREEZING ON THE BIOCHEMICAL AND ENZYMATIC ACTIVITY OF LACTOBACILLUS BULGARICUS https://orcid.org/0000-0002-7623-0940 Короткий Игорь Алексеевич Korotkiy Igor A. https://orcid.org/0000-0002-6210-3756 Короткая Елена Валерьевна Korotkaya Elena V. lena_short@mail.ru Кемеровский государственный университет Кемерово Россия Kemerovo State University Kemerovo Russian Federation Кемеровский государственный университет Кемерово Россия Kemerovo State University Kemerovo Russian Federation 20 12 2013 20 12 2013 9 14 © 2013 Короткий И.А., Короткая Е.В. © 2013 Korotkiy I.A., Korotkaya E.V. 2013 Короткий Игорь Алексеевич, Короткая Елена Валерьевна Korotkiy Igor A., Korotkaya Elena V. https://jsocnet.ru/en/nauka/publications/6a84bb0894fbba14f7856797/view

The problem of preserving the viability, stability and activity of thermophilic lactic acid bacteria Lactobacillus bulgaricus upon freezing is considered. The effect of different freezing conditions and low-temperature storage on the biochemical and morphological properties and stability of the DNA of L. delbrueckii ssp. bulgaricus has been investigated. Sensory evaluation has been carried out for non-frozen bacterial starter cultures containing L. bulgaricus, and their basic physical and chemical parameters (titratable and active acidity and relative viscosity) have been determined. The influence of low temperature on these parameters has been investigated. The effect of freezing and low-temperature storage on the antagonistic activity of L. delbrueckii ssp. bulgaricus strains has been elucidated. The optimum freezing and storage temperatures for the starters containing L. bulgaricus have been determined.

The problem of preserving the viability, stability and activity of thermophilic lactic acid bacteria Lactobacillus bulgaricus upon freezing is considered. The effect of different freezing conditions and low-temperature storage on the biochemical and morphological properties and stability of the DNA of L. delbrueckii ssp. bulgaricus has been investigated. Sensory evaluation has been carried out for non-frozen bacterial starter cultures containing L. bulgaricus, and their basic physical and chemical parameters (titratable and active acidity and relative viscosity) have been determined. The influence of low temperature on these parameters has been investigated. The effect of freezing and low-temperature storage on the antagonistic activity of L. delbrueckii ssp. bulgaricus strains has been elucidated. The optimum freezing and storage temperatures for the starters containing L. bulgaricus have been determined.

 freezing low temperature storage biochemical and morphological properties of L. bulgaricus antagonistic activity

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