The aim of our study was to study the effect of prebiotic components on the quality indicators of enriched yogurt. Yogurt was produced by fermenting pasteurized normalized milk with yoghurt sourdough, which included lyophilically dried strains of Streptococcus thrmophilus, Lactobacillus delbrueckii ssp.bulgaricus, Lactobacillus acidophilus, and Bactidiochemia sulphonidae with the addition of lactobacillus cultivar and yeast lactobacillus complex ), in addition, in order to enrich the product with vitamins, minerals and polyphenolic compounds, mashed potatoes from blueberries and dogwood were used. In the course of the study, we evaluated organoleptic, physicochemical and microbiological indicators, carried out a comparative analysis of the content of vitamins and trace elements in a traditional and enriched product. It was established that enrichment of yogurt with a prebiotic complex and fruit and berry puree contributed to the improvement of quality indicators, due to an increase in nutritional value, an increase in the content of vitamins (C, B1, B2, E and PP) and microelements (Ca, K, Mg, P, Fe). The prebiotic properties and immunogenic effects of wheat bran and yeast cell wall components, as well as the polyphenolic compounds of blueberries and cornel berries, make it possible to use yogurt as an adaptogenic product with probiotic, prebiotic neuroprotective, cardioprotective, antioxidant, immunomodulating and anti-inflammatory properties.
The high incidence of dysbiotic disorders, growing threat of new intestinal bacterial pathogens with multidrug resistance and high virulence, and high level of xenobiotic contamination of food products and the environment require the search for alternative non-medicinal products aimed at improving and maintaining health of the intestinal tract. The authors developed a recipe and technology of two-layer yogurt enriched with a prebiotic complex, containing dietary fiber of wheat bran, indigestible food components that promote the growth of normal intestinal microflora (bifidobacteria and lactobacilli), an inactivated yeast culture of Saccharomycescerevisiae (vini), and blueberry and cornelian cherry puree—a source of polyphenolic compounds. The yoghurt culture used in the technology contains freeze-dehydrated strains of probiotic cultures, i.e., Streptococcus thrmophilus, Lactobacillus delbrueckiissp.bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis, and lactose. The authors studied the effect of the developed yogurt on the intestinal microflora and their ability to prevent and correct dysbiosis. To this end, a model of experimental antibiotic-associated dysbiosis was reproduced using a broad-spectrum antibiotic Gentamicin in white mice. The antibiotic was being injected intraperitoneally for 5 days. After withdrawal of gentamicin, a considerable increase in opportunistic enterobacteria (Enterobacteraerogenes, Enterobactercloacae, and Citrobacterfreundii), Proteussp, and Candidasp. was observed. There was also a decrease in the quantity and quality of Lactobacillussp. E.coli and a decrease in the content of Bifidobacteriumsp. Enriched yogurt in the diet of mice allowed the microbiological evidences of dysbiosis to be eliminated in a short time, prevented clinical symptoms of dysbiosis, i.e., decreased physical activity and poor appetite, stool softening, constipation, flatulence, and worsening the appearance. Thus, the developed enriched yogurt can be used to prevent and correct dysbiotic intestinal disorders.
This article provides information about the importance of stable thermal operating modes of refrigeration machines in the condition of changes in the thermal load on the compressor. We also consider the problem of the minimum energy consumption of refrigeration machines. These two parameters characterize the storage quality of agricultural products in refrigeration machines. It is shown that the temperature stability of the cooling chambers and the minimum energy consumption of the cooling process determine the refrigerator efficiency and, ultimately, the production cost. The article proposes continuous monitoring of the heat and energy indicators of refrigerators. These indicators are recorded and after the set period of operation, control and verification measurements of the control refrigeration machine’s heat and energy indicators are performed. The convergence or divergence of these indicators is used to evaluate the stability of the cooling chambers’ temperature regimes and the specific energy consumption. We also consider the influence of time on the performance of the compression refrigeration machine changes and methods of current technical condition diagnostics. If the deviations are insignificant, the program goes through the cycle to the beginning of monitoring and after a set period of time again automatically performs control measurements and evaluation of deviations. In the case of significant deviations, the decision-making subroutine is activated: either to operate the refrigerator further; perform its maintenance; suspend its operation; or replace it. Keywords: refrigeration units, cooling, heat and power characteristics, management controller, storage quality of agricultural production
Introduction. The topic under consideration is updated by official domestic statistics, according to which more than a third of employees work in harmful and dangerous conditions. During the production process, people get injured and maimed, lose their ability to work. Dozens of fatal incidents are recorded at workplaces every year.The purpose of the study is to show the advantages and prospects of the introduction of gaming computer technologies in the training of workers in labor protection in the agro-industrial complex (AIC).Materials and Methods. The scientific literature devoted to the educational possibilities of digital gaming solutions is considered. In relation to the topic of this study, the potential of a number of computer games, virtual, augmented and mixed reality technologies is evaluated. The well-known and commercially available gaming software is considered in relation to the topics and objectives of occupational safety training. The strengths and weaknesses of this approach are noted.Results. The paper shows how to prepare for the introduction of gaming computer technologies into the occupational safety training system. In particular, it is necessary to identify and systematize the causes of accidents and injuries at work, to focus on industry (in this case, the most typical for agriculture). Special attention should be paid to organizational risks, because if they are neglected, personnel will work in initially dangerous conditions and high- quality training may be useless. The approaches to the organization of training, conducting classes, checking and consolidating knowledge are considered. Digital gaming products that have proven themselves in occupational safety training in various industries, including the agro-industrial complex, are presented. Variants of such training are considered. The use of digital gaming technology tools for the qualitative development of safety techniques, the formation of safe behavior skills and motivation to prevent injuries is justified.Discussion and Conclusion. The results of the work allow us to assert that gaming computer technologies can be successfully used for teaching occupational health and safety in agriculture. This approach has serious advantages in terms of organization, visibility, cost-effectiveness and safety. Certain disadvantages of the method are likely to hinder the widespread implementation of such solutions in occupational safety training at agricultural enterprises for some time. However, in the medium term, it is possible to predict the solution of the identified problems due to the development of the digital games market, virtual technologies and the development of domestic analogues.
The authors studied the influence of prebiotic components on the biological value of enriched yogurt. Yogurt was produced by fermenting pasteurized normalized milk with yogurt starter containing freeze-dehydrated strains of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis and lactose with the addition of a prebiotic complex containing an inactivated yeast culture of Saccharomyces cerevisiae, dietary fibers, vitamins, amino acids, macro- and microelements. The prebiotic complex was introduced at the stage of fermentation of the mixture, at a concentration of 1%, previously dissolved in milk at 38…42 °C. The amino acid content was determined; the aminoacid score, the utility of the aminoacid composition and the utility coefficient were calculated. It was established that the biological value of proteins of yogurt is characterized by their high content, balance of four essential aminoacids and presence of three limiting aminoacids. Enrichment of yogurt with a prebiotic complex slightly increased its biological value and the ability to absorb essential aminoacids. Therefore, it is impractical to use this component to increase the biological value of the protein of traditional products. The main function of the prebiotic component of the studied yogurt is to stabilize the intestinal microflora, which determines its functional significance.
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