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Title: Lactobacilli antimicrobial properties regarding to pleurotus ostreatus residential Microbiota
Authors: Basiul, Olena V.
Gumenjuck, Kathy
Yamborko, Hanna V.
Ivanytsia, Volodymyr O.
Ямборко, Анна Валентиновна
Ямборко, Ганна Валентинівна
Басюл, Олена Владленівна
Басюл, Елена Владленовна
Іваниця, Володимир Олексійович
Иваница, Владимир Алексеевич
Citation: " Microbiology on service for human," Ukrainian-Polish weigl conference (3-rd; 2009; Odessa) Abstracts, 14-17 September, 2009 / " Microbiology on service for human," Ukrainian-Polish weigl conference (3-rd; 2009; Odessa) ; chairman: Volodymyr Olexijovich Ivanytsia . - Odesa : Odesa I.I. Mechnykov university, 2009.
Issue Date: 2009
Publisher: Одеський національний університет імені І. І. Мечникова
Abstract: Fermented by lactic acid bacteria products belong to one of the most spread functional food-stuffs groups. Choosing of Lactobacillus as the starter cultures for the fermented products preparing is regular, because it is caused by the lactobacilli immunomodulative properties. As a part of the normal microbiota, lactobacilli colonize the organism’s cavities, not causing the pathological processes, and interfering with reproduction of opportunistic microorganisms by the lactate production [5]. For today, mushrooms, as the substrate for biological canning has not been adequately investigated. Pleurotus ostreatus occupies particular place among the edible mushrooms – less strict and ecologically benefit for growing mushrooms. The Pleurotus ostreatus nutritious properties in association with lactobacilli immunomodulative properties are the potential direction in the new kinds of functional products design. The mushrooms biological canning or bioprocessing with the using of sourdough represents the optimal method of their preservation. The bacteria of genus Lactobacillus biomass are usually used as a part of the sourdough. In cultivation period mushrooms undergo by the semination of competitive microorganisms – microscopic moulds and bacteria. The lactic acid extracted by lactic acid fermentation is the natural preserving agent inhibited the growth of the spoilage agent as a part of the mushrooms microbiota.
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