Biotechnology Application in Production of Specialized Dairy Products using Probiotic Cultures Immobilization
Natalya Gavrilova1, Natalya Chernopolskaya2, Elena Molyboga3, Ksenia Shipkova4, Irina Dolmatova5, Varvara Demidova6, Maksim Rebezov7, Elena Kuznetsova8, Lilya Ponomareva9
1Natalya Gavrilova, Omsk State Agrarian University named after P.A. Stolypin, Omsk, Russia.
2Natalya Chernopolskaya, Omsk State Agrarian University named after P.A. Stolypin, Omsk, Russia.
3Elena Molyboga, Omsk State Agrarian University named after P.A. Stolypin, Omsk, Russia.
4Ksenia Shipkova, Omsk State Agrarian University named after P.A. Stolypin, Omsk, Russia.
5Irina Dolmatova, Nosov Magnitogorsk State Technical University, Magnitogorsk, Russia.
6Varvara Demidova, JSC “Chebarkul Dairy Plant”, Chebarkul, Russia
7Maksim Rebezov, K.G. Razumovsky Moscow State University of Technologies and Management (the First Cossack University)», Moscow, Russia; Ural State Agrarian University, Yekaterinburg, Russia; V.M. The Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences, Moscow, Russia.
8Elena Kuznetsova, K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University)», Moscow, Russia.
9Lilya Ponomareva, K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University)», Moscow, Russia.
Manuscript received on 17 April 2019 | Revised Manuscript received on 24 April 2019 | Manuscript published on 30 April 2019 | PP: 642-648 | Volume-8 Issue-6, April 2019 | Retrieval Number: F3684048619/19©BEIESP
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: The aim of the work is to study the process of immobilization of associations of probiotic cultures into gel biopolymers and the development of innovative biotechnologies of specialized dairy products using them. An analytical review of the results of research of foreign and Russian scientists in the field of immobilization of probiotic cultures is presented. In the result of experimental studies, the process of immobilization of associations of probiotic cultures of L. acidophilus, Bifidobacterium, Str. thermophilus gel of biopolymers gelatin – pectin in a ratio of 1: 2 at 20% concentration of solids was developed. The resulting functional biocomponent (membranes) is used in the development of biotechnology of fermented dairy products for specialized nutrition: dietary, prophylactic, gerodietic.
Keyword: Probiotic Cultures, Immobilization, Biopolymers, Biotechnology, Cottage Cheese Products, Specialized Nutrition
Scope of the Article: Bio-Science and Bio-Technology