Amino acid composition of cottage cheese and whey with bifidobacteria
Breaking condition intestinal flora, the simplest way to create sensitive parts of the body microbiocenosis caused by various factors. Reasons for people microecology imbalances – antibiotics, preservatives, stress. The result is an imbalance – the number of gastrointestinal disorders, immune defici...
Main Authors: | , , , |
---|---|
Format: | Article |
Language: | Russian |
Published: |
Voronezh state university of engineering technologies
2017-05-01
|
Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
Subjects: | |
Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/1434 |
id |
doaj-691bf9e9f75e46589ce02f2d7622340a |
---|---|
record_format |
Article |
spelling |
doaj-691bf9e9f75e46589ce02f2d7622340a2021-07-29T08:05:08ZrusVoronezh state university of engineering technologies Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij2226-910X2310-12022017-05-0179119319910.20914/2310-1202-2017-1-193-1991157Amino acid composition of cottage cheese and whey with bifidobacteriaN. S. Rodionova0M. I. Korystin1A. A. Rodionov2N. А. Pastukhova3Voronezh state university of engineering technologiesVoronezh state university of engineering technologiesVoronezh state university of engineering technologiesVoronezh state university of engineering technologiesBreaking condition intestinal flora, the simplest way to create sensitive parts of the body microbiocenosis caused by various factors. Reasons for people microecology imbalances – antibiotics, preservatives, stress. The result is an imbalance – the number of gastrointestinal disorders, immune deficiency disorders metabolic processes in the body. Therapeutic effect of probiotic microorganisms is the result of exogenous and endometabolitov synthesis the character of the protein. Acid activity information probiotic microorganisms and the distribution of amino acids between the products and intermediates in biopotential evaluation process foods produced with probiotic microflora by fermentation. Test results from the amino acid composition of whey and quark are obtained by fermenting raw milk probiotics bifidobacterias. It was found that during the fermentation of the quark consortium, Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium adolescentis, Bifidobacterium bifidum Y enriched curd 4 of leucine and glutamine. Rate of transfer amino acids in serum to 2–6% of essential amino acids is irrelevant 3–7%. The highest value observed transient threonine, isoleucyl, lysine, valine, alanine, glycine, proline, serine. The mean value of the prototype amino acid protein curd and whey protein biological value was 71.89 and 74.58. Preservation of active forms of probiotic microorganisms after heating the bunch to 53–55 °C, lg concentration of not less than 7 (in 1 g) in cottage cheese and serum. The received data are actual for formation of an information data bank, necessary for the development of prescription-component solutions of eubiotic products.https://www.vestnik-vsuet.ru/vguit/article/view/1434bifidobacteria, fermented dairy products, thermocoagulation, syneresis, cottage cheese, whey substitute, essential amino acids |
collection |
DOAJ |
language |
Russian |
format |
Article |
sources |
DOAJ |
author |
N. S. Rodionova M. I. Korystin A. A. Rodionov N. А. Pastukhova |
spellingShingle |
N. S. Rodionova M. I. Korystin A. A. Rodionov N. А. Pastukhova Amino acid composition of cottage cheese and whey with bifidobacteria Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij bifidobacteria, fermented dairy products, thermocoagulation, syneresis, cottage cheese, whey substitute, essential amino acids |
author_facet |
N. S. Rodionova M. I. Korystin A. A. Rodionov N. А. Pastukhova |
author_sort |
N. S. Rodionova |
title |
Amino acid composition of cottage cheese and whey with bifidobacteria |
title_short |
Amino acid composition of cottage cheese and whey with bifidobacteria |
title_full |
Amino acid composition of cottage cheese and whey with bifidobacteria |
title_fullStr |
Amino acid composition of cottage cheese and whey with bifidobacteria |
title_full_unstemmed |
Amino acid composition of cottage cheese and whey with bifidobacteria |
title_sort |
amino acid composition of cottage cheese and whey with bifidobacteria |
publisher |
Voronezh state university of engineering technologies |
series |
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
issn |
2226-910X 2310-1202 |
publishDate |
2017-05-01 |
description |
Breaking condition intestinal flora, the simplest way to create sensitive parts of the body microbiocenosis caused by various factors. Reasons for people microecology imbalances – antibiotics, preservatives, stress. The result is an imbalance – the number of gastrointestinal disorders, immune deficiency disorders metabolic processes in the body. Therapeutic effect of probiotic microorganisms is the result of exogenous and endometabolitov synthesis the character of the protein. Acid activity information probiotic microorganisms and the distribution of amino acids between the products and intermediates in biopotential evaluation process foods produced with probiotic microflora by fermentation. Test results from the amino acid composition of whey and quark are obtained by fermenting raw milk probiotics bifidobacterias. It was found that during the fermentation of the quark consortium, Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium adolescentis, Bifidobacterium bifidum Y enriched curd 4 of leucine and glutamine. Rate of transfer amino acids in serum to 2–6% of essential amino acids is irrelevant 3–7%. The highest value observed transient threonine, isoleucyl, lysine, valine, alanine, glycine, proline, serine. The mean value of the prototype amino acid protein curd and whey protein biological value was 71.89 and 74.58. Preservation of active forms of probiotic microorganisms after heating the bunch to 53–55 °C, lg concentration of not less than 7 (in 1 g) in cottage cheese and serum. The received data are actual for formation of an information data bank, necessary for the development of prescription-component solutions of eubiotic products. |
topic |
bifidobacteria, fermented dairy products, thermocoagulation, syneresis, cottage cheese, whey substitute, essential amino acids |
url |
https://www.vestnik-vsuet.ru/vguit/article/view/1434 |
work_keys_str_mv |
AT nsrodionova aminoacidcompositionofcottagecheeseandwheywithbifidobacteria AT mikorystin aminoacidcompositionofcottagecheeseandwheywithbifidobacteria AT aarodionov aminoacidcompositionofcottagecheeseandwheywithbifidobacteria AT napastukhova aminoacidcompositionofcottagecheeseandwheywithbifidobacteria |
_version_ |
1721258309113085952 |