The study aims at elucidating the effect of bacilli probiotic preparations on the physiology of laying hens and roosters. Probiotic formulations were prepared as soybean products fermented by Bacillus subtilis KATMIRA1933 and Bacillus amyloliquefaciens B-1895. In this study, groups of male and female chickens were used. These groups received a probiotic preparation based on either B. subtilis KATMIRA1933 or B. amyloliquefaciens B-1895, or of a mixture of strains, from the first day to the age of 39 weeks. These preparations positively affected egg production, quality of sperm production, and quality and hatchery of eggs. Considering the simplicity and cost effectiveness of the soy-based probiotic preparation, these formulations should be considered as advantageous in modern livestock production.
The article discusses the relevance and features of using the “Bio-Tone” technology. The proposed technology provides a comprehensive waste-free processing of milk in a closed technological cycle, which has a scientifically proven and practically confirmed therapeutic and health-improving effect on the human body, surpassing the effect of traditional dairy products. Due to the use of complex carbohydrates in the recipe, saturation is felt longer, and due to the production technology, the protein fraction of the product is highly accessible to the human body. Pectin acts as a thickener for jelly, as well as a functional component – enterosorbent.
Aim. Development of a fermented milk drink using secondary raw materials from the dairy industry, with the addition of plant components, characterized by high consumer properties and high nutritional value. Materials and Methods. The production of the studied samples was carried out in accordance with the developed normative technical documentation on the generally created technology for the production of milk jelly. Sampling and preparation of samples for laboratory studies was carried out according to a single method in accordance with the requirements of GOST 26809. Organoleptic evaluation of the finished product was performed on the basis of GOST 31986-2012, GOST R ISO 22935-1-2011, GOST R ISO 22935-2-2011. The acidity of the developed samples was determined by the titrimetric method according to GOST 3624-92. Results. An adequate formulation of fermented milk whey drink with the addition of plant components has been developed. The optimal amount of the lacto-fermenting component for the fermentation of curd whey in an amount of 0.5% was selected, at which the acidity of the drink is 80оT, as well as the tasteful functional filler (currant syrup) – 3%. The developed whey drink has a low calorie content, high nutritional value, has a positive effect on the gastrointestinal tract, and is intended for the general population. Conclusion. The developed whey based tonic is a good addition to the diet, has a positive effect on the gastrointestinal tract, and therefore its use will have a positive impact on human health.
The article discusses the relevance of the development of fermented whey beverages with the addition of plant components. The relevance of the study is confirmed by literature sources that indicate the possibility of obtaining such beverages with high consumer properties and high nutritional value from secondary raw materials of the dairy industry. At the first stage of determining the effectiveness of fermentation, the production of prototypes was carried out using lactobraying yeast in various quantities: prototype 1 contained 0.1% lactobraying yeast, prototype 2 – 0.5%, and prototype 3 – 0.9%. At the second stage, for further formation of the optimal taste and functional formulation, experimental samples were made with the addition of various amounts of plant functional components – currant syrup. During the experiment, the following prototypes were developed: sample 4 – with the addition of currant syrup in an amount of 1%; sample 5 – with 3%, sample 6 – with 5%. The data obtained as a result of the experiment confirm the adequacy of the developed formulation and technology of fermented whey based tonic with the addition of plant components and prove its functionality. The developed whey based tonic is a good addition to the diet, has a low calorie content, high nutritional value, has a positive effect on the gastrointestinal tract, and therefore its use will have a positive impact on human health.
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