Study of probiotic culture lactobacillus casei viability in rye bread with edible film

<p>This article presents the adding probiotic culture Lactobacillus casei by rye dough and edible film with gum arabic based matrices after baking. It permits dough fermentation reducing and 8,98*10<sup>7</sup> cfu/1g Lactobacillus casei achieving on the sixth day of storage that i...

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Main Authors:	Наталія Василівна Чепель, Тетяна Анатолієвна Сильчук, Маргарита Олегівна Кашнікова
Format:	Article
Language:	English
Published:	PC Technology Center 2015-08-01
Series:	ScienceRise
Subjects:	rye bread probiotic culture edible film gum arabic viability.
Online Access:	http://journals.uran.ua/sciencerise/article/view/47761

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spelling	doaj-f8a1309f47e24c62b63b5ae3921ac60f2020-11-25T01:52:00ZengPC Technology CenterScienceRise2313-62862313-84162015-08-0182(13)61310.15587/2313-8416.2015.4776145593Study of probiotic culture lactobacillus casei viability in rye bread with edible filmНаталія Василівна Чепель0Тетяна Анатолієвна Сильчук1Тетяна Анатолієвна Сильчук2Маргарита Олегівна Кашнікова3Маргарита Олегівна Кашнікова4National University of Food Technology 68, str. Volodimirskaya, Kyiv, Ukraine, 03680National University of Food Technology str. Volodimirskaya, 68, Kyiv, Ukraine, 03680National University of Food Technology str. Volodimirskaya, 68, Kyiv, Ukraine, 03680National University of Food Technology str. Volodimirskaya, 68, Kyiv, Ukraine, 03680National University of Food Technology str. Volodimirskaya, 68, Kyiv, Ukraine, 03680<p>This article presents the adding probiotic culture Lactobacillus casei by rye dough and edible film with gum arabic based matrices after baking. It permits dough fermentation reducing and 8,98*10<sup>7</sup> cfu/1g Lactobacillus casei achieving on the sixth day of storage that it relates rye bread to the functional foods.</p>http://journals.uran.ua/sciencerise/article/view/47761rye breadprobiotic cultureedible filmgum arabicviability.
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Наталія Василівна Чепель Тетяна Анатолієвна Сильчук Тетяна Анатолієвна Сильчук Маргарита Олегівна Кашнікова Маргарита Олегівна Кашнікова
spellingShingle	Наталія Василівна Чепель Тетяна Анатолієвна Сильчук Тетяна Анатолієвна Сильчук Маргарита Олегівна Кашнікова Маргарита Олегівна Кашнікова Study of probiotic culture lactobacillus casei viability in rye bread with edible film ScienceRise rye bread probiotic culture edible film gum arabic viability.
author_facet	Наталія Василівна Чепель Тетяна Анатолієвна Сильчук Тетяна Анатолієвна Сильчук Маргарита Олегівна Кашнікова Маргарита Олегівна Кашнікова
author_sort	Наталія Василівна Чепель
title	Study of probiotic culture lactobacillus casei viability in rye bread with edible film
title_short	Study of probiotic culture lactobacillus casei viability in rye bread with edible film
title_full	Study of probiotic culture lactobacillus casei viability in rye bread with edible film
title_fullStr	Study of probiotic culture lactobacillus casei viability in rye bread with edible film
title_full_unstemmed	Study of probiotic culture lactobacillus casei viability in rye bread with edible film
title_sort	study of probiotic culture lactobacillus casei viability in rye bread with edible film
publisher	PC Technology Center
series	ScienceRise
issn	2313-6286 2313-8416
publishDate	2015-08-01
description	<p>This article presents the adding probiotic culture Lactobacillus casei by rye dough and edible film with gum arabic based matrices after baking. It permits dough fermentation reducing and 8,98*10<sup>7</sup> cfu/1g Lactobacillus casei achieving on the sixth day of storage that it relates rye bread to the functional foods.</p>
topic	rye bread probiotic culture edible film gum arabic viability.
url	http://journals.uran.ua/sciencerise/article/view/47761
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Study of probiotic culture lactobacillus casei viability in rye bread with edible film

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