Authors:
1.
VNIHI – Branch of Gorbatov Research Center for Food Systems
(rukovoditel' Eksperimental'noy biofabriki)
Russian Federation
Russian Federation
2.
All-Russian Research Institute of Butter- and Cheesemaking, V. M. Gorbatov Federal Scientific Center for Food Systems
(starshiy nauchnyy sotrudnik)
Uglich, Russian Federation
Uglich, Russian Federation
Type:
Article
Pages:
from 50
to 52
Status:
Published
Received:
05.09.2023
Accepted:
10.10.2023
Published:
10.10.2023
Subject area:
UDK 63 Сельское хозяйство. Лесное хозяйство. Охота. Рыбное хозяйство
Language:
Russian
Keywords:
bacterial starter cultures, import substitution, lactic acid bacteria, phage resistance, additional cultures, protective cultures.
Abstract (English):
The article considers the issues of providing the dairy industry with Russian-made bacterial sourdough, ways to solve the problem of import substitution, providing biofactories with collection cultures of lactic acid bacteria, the assortment and classification of bacterial starter cultures, features of the use of additional and protective cultures, compliance of the species composition of starter cultures with the requirements of the legislation of the Customs Union.
The article considers the issues of providing the dairy industry with Russian-made bacterial sourdough, ways to solve the problem of import substitution, providing biofactories with collection cultures of lactic acid bacteria, the assortment and classification of bacterial starter cultures, features of the use of additional and protective cultures, compliance of the species composition of starter cultures with the requirements of the legislation of the Customs Union.
Keywords:
bacterial starter cultures, import substitution, lactic acid bacteria, phage resistance, additional cultures, protective cultures.
bacterial starter cultures, import substitution, lactic acid bacteria, phage resistance, additional cultures, protective cultures.
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