IDENTIFICATION OF THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE GROWTH AND DEVELOPMENT OF LACTIC ACID MICROORGANISMS IN PASTILLE MARMALADE PRODUCTS ENRICHED WITH LACTIC ACID STARTERS
Pronina Y. Nabiyeva Z. Belozertseva O. Shukesheva S. Samodun A.
2022Technology Center
Eastern-European Journal of Enterprise Technologies
2022#4Issue 11-11868 - 78 pp.
Prototypes of pastille marmalade products with starters of lactic acid microorganisms have been developed. Pastille marmalade products that contain live cells of probiotic culture (from 1 to 3 CFU/g) help strengthen and maintain immunity. The macro and micromorphology of the probiotic culture were investigated, which confirmed the belonging of microorganisms to lactic acid. The studies reported here were scientifically substantiated by the method of mathematical modeling. Based on the regression equation, it was revealed that the growth of lactic acid microorganisms in the product is affected by the volume of whey (250 ml), the volume (0.02 g) and the time of revival of the starter culture (6 hours). A more significant factor was the volume of application of lactic acid microorganisms, from 0.01 to 0.02 g, which affects the growth of lactic acid microorganisms (increases) in the product. The antimicrobial activity of isolated crops in relation to E. coli was studied. The zones of illumination of the isolated colonies in relation to E. coli range from 0.1 mm to 0.5 mm. The results show that antagonistic properties affect pathogenic and conditionally pathogenic microorganisms in the gastrointestinal tract. The antioxidant properties of pastille marmalade products have been established. When applying starters of lactic acid cultures, the volume of antioxidants increased by 1.7 and 2.2 times compared with control. In this regard, the development of pastille marmalade products with starters of lactic acid microorganisms is a relevant and promising task because they are natural, have an immunostimulating effect, and expand the range of confectionery products
Antimicrobial activity , Antioxidant properties , Immunity , Starters of lactic acid microorganisms , Whey
Text of the article Перейти на текст статьи
Department of Information Support and Patent Research, Almaty Technological University, Tole bi str.,100, Almaty, 050012, Kazakhstan
Science Research Institute of Food Safety, Almaty Technological University, Tole bi str.,100, Almaty, 050012, Kazakhstan
Department of Food Safety and Quality, Almaty Technological University, Tole bi str.,100, Almaty, 050012, Kazakhstan
Accredited Testing Laboratory of Food safety, Almaty Technological University, Tole bi str.,100, Almaty, 050012, Kazakhstan
Scientific Research Laboratory for Assessing the Quality and Safety of Food Products, Almaty Technological University, Tole bi str.,100, Almaty, 050012, Kazakhstan
Department of Information Support and Patent Research
Science Research Institute of Food Safety
Department of Food Safety and Quality
Accredited Testing Laboratory of Food safety
Scientific Research Laboratory for Assessing the Quality and Safety of Food Products
10 лет помогаем публиковать статьи Международный издатель
Книга Публикация научной статьи Волощук 2026 Book Publication of a scientific article 2026