Технології харчових продуктів і комбікормів (Technologies of food products and mixed fodders)

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https://card-file.ontu.edu.ua/handle/123456789/3429

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Перегляд Технології харчових продуктів і комбікормів (Technologies of food products and mixed fodders) за Ключові слова "probiotic"

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  • Документ
    Methodological approaches to the destruction of probiotic bacteria peptidoglycan
    (2018) Kapustian, A. I.; Cherno, N. K.
    An increase of disease among the population caused by bacterial and viral pathogens is often provoked by suppression of the functional activity of the immune system. The creation of dietary supplements and food ingredients based on natural immunotropic compounds for use as a nutritional support in the diet of people with reduced immune status is topical. The paper presents a hypothesis about the possibility of using lactic acid and bifidobacteria processing products (muropeptides), as immunological compounds in dietary supplements and food products.
  • Документ
    Study of properties of the Lactobacillus helveticus 2529 strain isolated from Ukrainian fermented products
    (2020) Zhuk, O. V.; Kaprelyants, L. V.
    Environmental degradation, constant stress and other global factors negative-ly affect people. To improve the activity of human metabolism, taking into account all the above factors, probiotic functional food products have long been produced on an industrial scale. This market niche is constantly expanding due to high consumer demand. Scientists and manufacturers around the world are actively looking for new strains of probiotic microorganisms with more ac-tive biotechnological potential. Ukraine is not the last in the research and implementation of new biotechnologies in the production of probiotic preparations and dietary supplements. Our studies will expand the possibilities of using the already known probiotic genera of microorganisms due to our discovery of a new active strain.