Biochemical and microbiological changes during fermentation and storage of a fermented milk product prepared with Tibetan Kefir Starter

Kukhtyn, Mykola; Vichko, O.; Кравец, Олег Васильевич; Karpyk, Halyna; Швед, Ольга; Novikov, Volodymyr

doi:10.37527/2018.68.4.007

Cited by 9 publications

(5 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Also, the Ministry of Economic Development, Trade and Agriculture has developed a regulatory framework for organic production, which was formed with the technical support of Germany. Considering that Germany is the leader in Europe and the second country in the world in terms of sales of organic products, in 2016 the joint Ukrainian-German project "Organic Agriculture" was initiated, thanks to which a platform was developed for the training of specialists in this field [25 ]. Since then, the German Federal Ministry of Food and Agriculture has initiated financial support in Ukraine for five cooperation projects aimed at introducing modern technologies in this field.…”

Section: Resultsmentioning

confidence: 99%

Main Aspects of the Manufacturer of Organic Products in Ukraine

Оhоrоdnyk

2023

Biotechnol. acta

View full text Add to dashboard Cite

The article is devoted to highlighting the state and prospects for the development of organic production in Ukraine. The main requirements for the production, classification and labeling of organic products of animal and plant origin are presented. The current legal norms governing their certification and circulation are emphasized. The key provisions regarding evaluation and regulation in this field of activity are reflected. The stages of improvement of the domestic legislative framework of organic production are shown on the way of adaptation to European standards.Purpose. To highlight the state and prospects for the development of organic production in Ukraine and the improvement of the legislative framework of organic production on the way to adaptation to European standards. Materials and methods. Methodical analysis and abstract-logical method for summarizing the criteria for evaluating the formation, development and integration of domestic organic production into the structure of the world production of safe products of animal husbandry and crop production. Results. The article describes in detail the development of the organic movement, which is a promising lever for food security in Ukraine. Therefore, the work on the legal regulation of the activities of domestic producers of organic products does not stop. The legislation is improving in the direction of introducing effective state support in this area at the regional and national levels. Of course, organic feed production, animal husbandry and crop production will continue to exist in parallel with non-organic production. However, the principles and relationship of these systems will depend significantly on the availability of energy sources, plant protection products, fertilizers, soil fertility, care for the preservation of the natural environment, ensuring welfare population and its needs in healthy nutrition. In addition, for the restoration of agricultural lands, demining and bioremediation with the use of bacterial and phytoremediation of soil and water resources should be applied. For this, after the liberation of our state, a return to the peaceful management of the national economy is necessary. We believe in the victory and restoration of Ukraine with the help of allied states and people of good will.

show abstract

Section: Resultsmentioning

confidence: 99%

Main Aspects of the Manufacturer of Organic Products in Ukraine

Оhоrоdnyk

2023

Biotechnol. acta

View full text Add to dashboard Cite

show abstract

“…Занепокоєння формування антибіотикостійкості у мікробіому тварин та птиці пов'язано з тим, що гени стійкості мікрофлори тварин, які використовуються для виробництва харчових продуктів, можуть передаватися до людини через прямий контакт між тваринами та людьми або через харчовий ланцюг і навколишнє середовище (Akhtar et al, 2014;Esmael et al, 2021). Тому дослідники в даних умовах почали пошук альтернативних засобів боротьби з бактеріальними патогенами у тварин і людей, таких як вакцини, пробіотики, пребіотики, бактеріофаги, наночастинки, антимікробні пептиди або антивірусні сполуки (Kukhtyn et al, 2018;Horiuk et al, 2018). Зокрема, зріс інтерес до використання бактеріофагів у ветеринарній медицині, в тому числі і птахівництві (Horiuk et al, 2020;Esmael et al, 2021).…”

Section: вступunclassified

Isolation and characterization of bacteriophages Salmonella spp.

Vasylkiv,

Kukhtyn

2023

SMLNUVMB

View full text Add to dashboard Cite

Against the background of reduced immunity of the body, the role of pathogenic and opportunistic microorganisms, which usually circulate in poultry farms in various associations, among the causative agents of poultry bacteriosis, is sharply increasing. Salmonella is one of the main bacteria affecting poultry and the most essential zoonotic pathogen causing foodborne illness. The work aimed to search and isolate lytic phages active in museum strains of Salmonella from the environment of poultry farms. The presence of lytic phages in museum strains of salmonella (Salmonella typhimurium 144 and Salmonella adobraco 1) was determined in the poultry houses samples according to Oliver and Grazia's standard method. It was established that the frequency of isolation of bacteriophages to the strain Salmonella typhimurium 144 from poultry farms was from 17.6 to 30.8 %, and the strain Salmonella adobraco 1 was 1.5 to 3.0 times less. In contrast, most often, lytic bacteriophages were isolated from sewage poultry houses. The size of negative colonies was larger in bacteriophages against Salmonella typhimurium 144 strain and was 2.8 ± 0.3 mm, which is 1.4 times larger, compared with colonies of bacteriophages lytic against Salmonella adobraco 1 strain. According to the degree of transparency, bacteriophages of Salmonella typhimurium 144 strain were primarily transparent. At the same time, the colonies of Salmonella adobraco 1 phages were translucent in most cases. Therefore, isolated bacteriophages for the Salmonella typhimurium 144 strain are better suited for developing a biological preparation for industrial poultry farming.

show abstract

“…У молоці-сировині міститься складна мікробна спільнота, включаючи мікроорганізми промислового значення, які є корисні для здоров'я (Kukhtyn et al, 2018;Lialyk et al, 2019), та бактерії, які викликають занепокоєння з огляду безпечності виготовлених молочних продуктів (Berhilevych et al, 2017;Horiuk et al, 2018). Тому мікробіота молока-сировини перебуває в центрі постійної уваги на підприємствах, де його перероблюють.…”

Section: вступunclassified

Effect of heat treatment on the content of microorganisms in drinking milk

Kukhtyn,

Salata,

Kushniruk

2023

SMLNUVMBF

View full text Add to dashboard Cite

The microflora of raw milk is in the center of constant attention at the enterprises where it is processed. Since the microbiota of pasteurized milk is determined by the percentage of heat-resistant bacteria that are present in the milk raw material. Defects during storage are associated with the development of residual microflora of pasteurized products. The aim of the work was to determine the quantitative changes in milk microflora using different pasteurization temperatures. Pasteurization of raw milk of the first and extra grades was carried out at t = +72 °С and t = +91 °С with a holding time of 15–20 s. In pasteurized and raw milk, the residual amount of microorganisms of different groups was determined: mesophilic, psychrotrophic, lactic acid, heat-resistant, and spore-forming. It was found that in raw milk before pasteurization, the main part of the microflora was psychrotrophic and mesophilic microorganisms up to 70%, the share of lactic acid microbiota was up to 25%, heat-resistant and spore-forming bacteria were 4% and 0.8%, respectively. The temperature regime of heat treatment (t = 72 °C exposure for 20 s) contributed to the reduction of mesophilic bacteria by 93.4% when using extra grade milk and by 91.5% when using first grade milk. That is, almost 6.4 times more bacteria remain in drinking milk when raw materials of lower quality are used. The intensity of death of heat-resistant microflora of milk under the regime of 72 °C with a holding time of 20 s was only 15.2 % when using raw extra milk and 4.2 % (first). Pasteurization at a temperature of 91 °C for 20 seconds had a much stronger effect on this microflora, as its efficiency was 52.9 % and 49.2 %. That is, the efficiency of the pasteurization mode was 3.5 and 11.7 times stronger, respectively, compared to the mode at a temperature of 72 °C. Therefore, in order to apply an effective pasteurization regime at the enterprise, it is necessary to know the quantitative and qualitative composition of the microflora of raw milk.

show abstract

Biochemical and microbiological changes during fermentation and storage of a fermented milk product prepared with Tibetan Kefir Starter

Cited by 9 publications

References 17 publications

Main Aspects of the Manufacturer of Organic Products in Ukraine

Main Aspects of the Manufacturer of Organic Products in Ukraine

Isolation and characterization of bacteriophages Salmonella spp.

Effect of heat treatment on the content of microorganisms in drinking milk

Contact Info

Product

Resources

About