Определение ферментативной активности штамма Pleurotus ostreatus x floridanus 462

Θεματικοί όροι: культуральная жидкость, молочная промышленность, штамм Pleurotus ostreatus x floridanus 462, ксилотрофные грибы, Pleurotus ostreatus, ферментные препараты, молокосвертывающие ферменты

Περιγραφή αρχείου: application/pdf

Σύνδεσμος πρόσβασης: https://rep.vsu.by/handle/123456789/46205

Influence of different milk-clotting enzymes on the quality and shelf life of semihard cheeses ; Влияние различных молокосвертывающих ферментов на качество и сроки хранения полутвердых сыров

Συγγραφείς: D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, G. B. Bukcharina, Д. С. Мягконосов, Д. В. Абрамов, И. Н. Делицкая, Г. Б. Бухарина

Συνεισφορές: The article was prepared as part of the research under the state assignment No. FNEN-2019-0010 of the V. M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences., Статья подготовлена в рамках выполнения исследований по государственному заданию № FNEN-2019-0010 Федерального научного центра пищевых систем им. В. М. Горбатова.

Πηγή: Food systems; Vol 6, No 4 (2023); 477-487 ; Пищевые системы; Vol 6, No 4 (2023); 477-487 ; 2618-7272 ; 2618-9771 ; 10.21323/2618-9771-2023-6-4

Θεματικοί όροι: микроструктура, milk-clotting enzymes, chymosin, pepsin, microbial coagulant, proteolysis, bitter taste, rheology, microstructure, молокосвертывающие ферменты, химозин, пепсин, микробный коагулянт, протеолиз, горький вкус, реология

Περιγραφή αρχείου: application/pdf

Relation: https://www.fsjour.com/jour/article/view/339/263; Bansal, N., Fox, P.F., McSweeney, P.L.H. (2009). Comparison of level of residual coagulant activity in different cheese varieties. Journal of Dairy Research, 76(3), 290–293. https://doi.org/10.1017/S0022029909004075; Soodam, K., Ong, L., Powell, I.B., Kentish, S.E., Gras, S.L. (2015). Effect of rennet on the composition, proteolysis and microstructure of reduced-fat cheddar cheese during ripening. Dairy Science and Technology, 95(5), 665–686. https://doi.org/10.1007/s13594-015-0250-5; Fox, P. F., Guinee, T. P., Cogan, T. M., McSweeney, P. L. H. (2017). Cheese: Structure, Rheology and Texture. Chapter in a book: Fundamentals of Cheese Science. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7681-9_7; Guinee, T.P., O’Callaghan, D.J. (2010). Control and Prediction of Quality Characteristics in the Manufacture and Ripening of Cheese. Chapter in book: Technology of Cheesemaking. Blackwell Publishing Ltd, 2010. https://doi.org/10.1002/9781444323740.ch8; Fox, P.F., Guinee, T.P., Cogan, T.M., McSweeney, P.L.H. (2017). Biochemistry of Cheese Ripening. Chapter in a book: Fundamentals of Cheese Science. Springer, Boston, MA, 2017. https://doi.org/10.1007/978-1-4899-7681-9_12; Lemieux, L., Simard, R.E. (1992). Bitter flavour in dairy products. II. A review of bitter peptides from caseins: their formation, isolation and identification, structure masking and inhibition. Lait, 72(4), 335–385. https://doi.org/10.1051/lait:1992426; Jacob, M., Jaros, D., Rohm, H. (2010). The effect of coagulant type on yield and sensory properties of semihard cheese from laboratory-, pilot- and commercialscale productions. International Journal of Dairy Technology, 63(3), 370–380. https://doi.org/10.1111/j.1471-0307.2010.00598.x; Yasar, K., Guzeler, N. (2011). Effects of coagulant type on the physicochemical and organoleptic properties of Kashar cheese. International Journal of Dairy Technology, 64(3), 372–379. https://doi.org/10.1111/j.1471-0307.2011.00679.x; Wilkinson, M.G., Guinee, T.P., O’Callaghan, D.M., Fox, P.F. (1992). Effects of commercial enzymes on proteolysis and ripening in Cheddar cheese. Lait, 72(5), 449–459. https://doi.org/10.1051/lait:1992533; Jaros, D., Rohm, H. (2017). Rennets: Applied Aspects. Chapter in a book: Cheese: Chemistry, Physics and Microbiology. Elsevier: Academic Press. 2017. https://doi.org/10.1016/B978-0-12-417012-4.00003-X; Dekker, P. (2019). Dairy Enzymes. Chapter in a book: Industrial Enzyme Applications. 1st Ed. Weinheim: Wiley-VCH Verlag GmbH and Co., 2019. https://doi.org/10.1002/9783527813780.ch2_3; Moschopoulou, E. (2017). Microbial Milk Coagulants. Chapter 11 in book: Microbial Enzyme Technology in Food Applications. CRC Press. 2017. https://doi.org/10.1201/9781315368405-13; Myagkonosov, D.S., Smykov, I.T., Abramov, D.V., Delitskaya, I.N., Ovchinnikova, E.G. (2023). Influence of different milk-clotting enzymes on the process of producing semihard cheeses. Food Systems, 6(1), 103–116. https://doi.org/10.21323/2618-9771-2023-6-1-103-116; Hayaloglu, A.A. (2007). Comparisons of different single-strain starter cultures for their effects on ripening and grading of Beyaz cheese. International Journal of Food Science and Technology, 42(8), 930–938. https://doi.org/10.1111/j.1365-2621.2006.01312.x; Visser, S., Slangen, C. J., Robben, A. J. P. M. (1992). Determination of molecular mass distributions of whey protein hydrolysates by high-performance sizeexclusion chromatography. Journal of Chromatography A, 599(1–2), 205–209. https://doi.org/10.1016/0021-9673(92)85474-8; Madadlou, A., Khosroshahi, A., Mousavi, M. E. (2005). Rheology, microstructure, and functionality of low-fat Iranian white cheese made with different concentrations of rennet. Journal of Dairy Science, 88(9), 3052–3062. https://doi.org/10.3168/jds.s0022-0302(05)72986-6; Montgomery, D. C. (2013). Design and analysis of experiments. Wiley, 2013.; Jones, B., Nachtsheim, C.J. (2009). Split-plot designs: What, why, and how. Journal of Quality Technology, 41(4), 340–361. https://doi.org/10.1080/00224065.2009.11917790; Горбатова, К.К., Гунькова, П. И. Биохимия молока и молочных продуктов. СПб.: ГИОРД, 2010.; Ardö, Y., McSweeney, P.L.H., Magboul, A.A.A., Upadhyay, V.K., Fox, P.F. (2017). Biochemistry of Cheese Ripening: Proteolysis. Chapter in a book: Cheese: Chemistry, Physics and Microbiology. Elsevier: Academic Press, 2017. https://doi.org/10.1016/B978-0-12-417012-4.00018-1; Børsting, M. W., Qvist, K. B., Ardö, Y. (2014). Influence of pH on retention of camel chymosin in curd. International Dairy Journal, 38(2), 133–135. https://doi.org/10.1016/j.idairyj.2014.01.001; Wilkinson, M.G., Kilcawley, K.N. (2005). Mechanisms of incorporation and release of enzymes into cheese during ripening. International Dairy Journal, 15(6–9), 817–830. https://doi.org/10.1016/j.idairyj.2004.08.021; Lawrence, R.C., Creamer, L.K., Gilles, J. (1987). Texture development during cheese ripening. Journal of Dairy Science, 70(8), 1748–1760. https://doi.org/10.3168/jds.S0022-0302(87)80207-2; Bansal, N., Fox, P.F., McSweeney, P.L.H. (2007). Factors affecting the retention of rennet in cheese curd. Journal of Agriculture and Food Chemistry, 55(22), 9219–9225. https://doi.org/10.1021/jf071105p; Chitpinityol, S., Crabbe, M.D.C. (1998). Chymosin and aspartic proteinases. Food Chemistry, 61(4), 395–418.; Jacob, M. (2011). Milk coagulation enzymes of various origins and their influence on cheese yield and cheese quality. Dissertation. Dresden: Technical University of Dresden, 2011. Retrieved from https://d-nb.info/1067190643/34 Accessed March 01, 2023. (In German); Lee, K.-P.D., Warthesen, J. J. Preparative Methods of Isolating Bitter Peptides from Cheddar Cheese. (1996). Journal of Agricultural and Food Chemistry, 44(4), 1058–1063. https://doi.org/10.1021/jf950521j; Lee, K.D., Lo, C.G., Warthesen, J.J. (1996). Removal of bitterness from the bitter peptides extracted from cheddar cheese with peptidases from Lactococcus lactis ssp. cremoris SK11. Journal of Dairy Science, 79(9), 1521–1528. https://doi.org/10.3168/jds.S0022-0302(96)76512-8; Bansal, N., Drake, M.A., Piraino, P., Broe, M.L., Harboe, M., Fox, P.F. et al. (2009). Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese. International Dairy Journal, 19(9), 510–517. https://doi.org/10.1016/j.idairyj.2009.03.010; Claverie-Martìn, F., Vega-Hernàndez, M.C. (2007). Aspartic Proteases Used in Cheese Making. Chapter in a book: Industrial Enzymes. Springer, Dordrecht, 2007. https://doi.org/10.1007/1-4020-5377-0_13; Roohi, Zaheer, M.R., Gupta, A. (2019). Current Development and Future Perspectives of Microbial Enzymes in the Dairy Industry. Chapter in book: Enzymes in Food Biotechnology. Academic Press, 2019. https://doi.org/10.1016/B978-0-12-813280-7.00017-7; Emmons, D. B., Reiser, B., Giroux, R. N., Stanley, D. W. (1976). Cheddar cheese made with bovine pepsin. I. Yield and quality of cheese. Canadian Institute of Food Science and Technology Journal, 9(4), 189–200. https://doi.org/10.1016/S0315-5463(76)73674-5; Tunick, M.H. (2000). Rheology of dairy foods that gel, stretch, and fracture. Journal of Dairy Science, 83(8), 1892–1898. https://doi.org/10.3168/jds.S0022-0302(00)75062-4; Lamichhane, P., Sharma, P., Kennedy, D., Kelly, A.L., Sheehan, J.J. (2019). Microstructure and fracture properties of semi-hard cheese: Differentiating the effects of primary proteolysis and calcium solubilization. Food Research International, 125, Article 108525. https://doi.org/10.1016/j.foodres.2019.108525; O’Mahony, J.A., Lucey, J.A., McSweeney, P.L.H. (2005). Chymosin — mediated proteolysis, calcium solubilization, and texture development during the ripening of Cheddar cheese. Journal of Dairy Science, 88(9), 3101–3114. https://doi.org/10.3168/jds.S0022-0302(05)72992-1; McAuliffe, L.N., Kilcawley, K.N., Sheehan, J.J., McSweeney, P.L.H. (2016). Manufacture and incorporation of liposome-entrapped ethylenediaminetetraacetic acid into model miniature Gouda-type cheese and subsequent effect on starter viability, pH, and moisture content. Journal of Food Science, 81(11), C2708-C2712. https://doi.org/10.1111/1750-3841.13519; Moynihan, A. C., Govindasamy-Lucey, S., Jaeggi, J. J., Johnson, M. E., Lucey, J. A., McSweeney, P. L. H. (2014). Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese. Journal of Dairy Science, 97(1), 85–96. https://doi.org/10.3168/jds.2013-7081; Soltani, M., Boran, O.S., Hayaloglu, A.A. (2016). Effect of various blends of camel chymosin and microbial rennet (Rhizomucor miehei) on microstructure and rheological properties of Iranian UF White cheese. LWT-Food Science and Technology, 68, 724–728. https://doi.org/10.1016/j.lwt.2016.01.028; Tunick, M.H., Nolan, E.J., Shieh, J.J., Basch, J.J., Thompson, M.P., Maleeff, B.E. et al. (1990). Cheddar and Cheshire cheese rheology. Journal of Dairy Science, 73(7), 1671–1675. https://doi.org/10.3168/jds.S0022-0302(90)78841-8; Мягконосов, Д.С., Смыков, И.Т., Абрамов, Д.В., Делицкая, И.Н., Овчинникова, Е.Г. (2021). Влияние молокосвертывающих ферментов животного и микробного происхождения на качество и срок хранения мягких сыров. Пищевые системы, 4(4), 286–293. https://doi.org/10.21323/2618-9771-2021-4-4-286-293; Myagkonosov, D. S., Abramov, D. V., Delitskaya, I. N., Bukcharina, G. B. (2022). Effect of the recombinant chymosins of different origins on the quality and shelf life of soft cheeses. Food Systems, 5(3), 239–248. https://doi.org/10.21323/2618-9771-2022-5-3-239-248; https://www.fsjour.com/jour/article/view/339

Διαθεσιμότητα: https://www.fsjour.com/jour/article/view/339
https://doi.org/10.21323/2618-9771-2023-6-4-477-487

The influence of the composition of bacterial starter cultures on the maturation process and the quality of hard rennet cheese

Συγγραφείς: Vlasenko, Iryna, Semko, Tetiana, Palamarchuk, Vladyslav

Πηγή: Technology audit and production reserves; Том 1, № 3(51) (2020): Chemical engineering; 48-52
Technology audit and production reserves; Том 1, № 3(51) (2020): Хімічна інженерія; 48-52
Technology audit and production reserves; Том 1, № 3(51) (2020): Химическая инженерия; 48-52

Θεματικοί όροι: 2. Zero hunger, hard cheeses, bacterial starter cultures, starter cultures, lactic acid bacteria, milk-curdling enzymes, 0404 agricultural biotechnology, UDC 637.354:579.67, УДК 637.354:579.67, тверді сири, бактеріальні закваски, заквашувальні культури, молочнокислі бактерії, молокозгортаючі ферменти, 04 agricultural and veterinary sciences, твердые сыры, бактериальные закваски, заквасочные культуры, молочнокислые бактерии, молокосвертывающие ферменты

Περιγραφή αρχείου: application/pdf

Σύνδεσμος πρόσβασης: http://journals.uran.ua/tarp/article/download/192599/196085
https://www.neliti.com/publications/313112/the-influence-of-the-composition-of-bacterial-starter-cultures-on-the-maturation
http://journals.uran.ua/tarp/article/view/192599

Подбор условий для поверхностного и глубинного культивирования промышленного штамма Pleurotus ostreatus с целью получения молокосвертывающего фермента

Θεματικοί όροι: молочная промышленность, Pleurotus ostreatus, ферментные препараты, промышленные штаммы, молокосвертывающие ферменты

Περιγραφή αρχείου: application/pdf

Σύνδεσμος πρόσβασης: https://rep.vsu.by/handle/123456789/40879

Определение ферментативной активности штамма Pleurotus ostreatus x floridanus 462

Συγγραφείς: Жерносеков, Д. Д., Павлова, Е. Е., Суворова, П. А., Вашневская, А. В.

Θεματικοί όροι: Pleurotus ostreatus, ксилотрофные грибы, культуральная жидкость, молокосвертывающие ферменты, молочная промышленность, ферментные препараты, штамм Pleurotus ostreatus x floridanus 462

Περιγραφή αρχείου: application/pdf

Relation: 8d67c4d9566675ea935a02c6fbccc5ef; https://rep.vsu.by/handle/123456789/46205

Διαθεσιμότητα: https://rep.vsu.by/handle/123456789/46205

Influence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheeses ; Влияние молокосвертывающих ферментов животного и микробного происхождения на качество и срок хранения мягких сыров

Συγγραφείς: D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova, Д. С. Мягконосов, И. Т. Смыков, Д. В. Абрамов, И. Н. Делицкая, Е. Г. Овчинникова

Συνεισφορές: The article was published as part of the research topic No. 0585–2019–0012 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS., Статья подготовлена в рамках выполнения исследований по государственному заданию № 0585–2019–0012 Федерального научного центра пищевых систем им. В. М. Горбатова Российской академии наук.

Πηγή: Food systems; Vol 4, No 4 (2021); 286-293 ; Пищевые системы; Vol 4, No 4 (2021); 286-293 ; 2618-7272 ; 2618-9771 ; 10.21323/2618-9771-2021-4-4

Θεματικοί όροι: микроструктура, milk-clotting enzymes, proteolysis, bitter taste, rheology, microstructure, молокосвертывающие ферменты, протеолиз, горький вкус, реология

Περιγραφή αρχείου: application/pdf

Relation: https://www.fsjour.com/jour/article/view/137/163; Soodam, K., Ong, L., Powell, I. B., Kentish, S. E., Gras, S. L. (2015). Effect of rennet on the composition, proteolysis and microstructure of reduced-fat cheddar cheese during ripening. Dairy Science and Technology, 95(5), 665–686. https://doi.org/10.1007/s13594–015–0250–5; Johnson, M., Law, B.A. (2010). The origins, development and basic operations of cheesemaking technology. Chapter in a book: Technology of cheesemaking. (ed. Law B. A., Tamime A. Y.), 2 nd Ed. Chichester: Blackwell Publishing Ltd. 2010.; Alinovi, M., Cordioli, M., Francolino, S., Locci, F., Ghiglietti, R., Monti, L. et al. (2018). Effect of fermentation-produced camel chymosin on quality of crescenza cheese. International Dairy Journal, 84, 72–78. https://doi.org/10.1016/j.idairyj.2018.04.001; McCarthy, C.M., Wilkinson, M.G., Guinee, T.P. (2017). Effect of coagulant type and level on the properties of half-salt, half-fat Cheddar cheese made with or without adjunct starter: improving texture and functionality. International Dairy Journal, 75, 30–40. https://doi.org/10.1016/j.idairyj.2017.07.006; Soltani, M., Sahingil, D., Gokce, Y., Hayaloglu, A. A. (2019). Effect of blends of camel chymosin and microbial rennet (rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese. Journal of Food Science and Technology, 56(2), 589–598 https://doi.org/10.1007/s13197–018–3513–3; Harboe, M., Broe, M. L. Qvist, K.B. (2010). The Production, action and application of rennet and coagulants. Chapter in a book: Technology of cheesemaking. (ed. Law B. A., Tamime A. Y.), 2 nd Ed. Chichester: Blackwell Publishing Ltd., 2010.; Moynihan, A.C., Govindasamy-Lucey, S., Jaeggi, J.J., Johnson, M.E., Lucey, J.A., McSweeney, P.L.H. (2014). Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese. Journal of Dairy Science, 97(1), 85–96. https://dx.doi.org/10.3168/jds.2013–7081; Bansal, N., Drake, M.A., Piraino, P., Broe, M.L., Harboe, M., Fox, P.F. et al. (2009). Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese. International Dairy Journal, 19(9), 510–517. https://doi.org/10.1016/j.idairyj.2009.03.010; Kuchroo, C.N., Fox, P.F. (1982). Soluble nitrogen in Cheddar cheese: Comparison of extraction procedures. Milchwissenschaft, 37, 331–335.; Hayaloglu, A.A. (2007). Comparisons of different single-strain starter cultures for their effects on ripening and grading of Beyaz cheese. International Journal of Food Science and Technology, 42(8), 930–938. https://doi.org/10.1111/j.1365–2621.2006.01312.x; Visser, S., Slangen, C.J., Robben, A.J.P.M. (1992). Determination of molecular mass distributions of whey protein hydrolysates by high-pergomance size-exclusion chromatography. Journal of Chromatography A, 599(1–2), 205–209. https://doi.org/10.1016/0021–9673(92)85474–8; Мягконосов, Д.С., Смыков, И.Т., Абрамов, Д. В., Делицкая, И.Н., Краюшкина, В. Н. (2021). Влияние различных молокосвертывающих ферментов на процесс изготовления мягких сыров. Пищевые системы, 4(3), 204–212. https://doi.org/10/21323/2618–9771–2021-4–3–204–212; Тюрин Ю. Н., Макаров А. А. (1998). Статистический анализ данных на компьютере. — М.: ИНФРА-М, 1998; Fox, P.F., Guinee, T.P., Cogan, T.M., McSweeney, P.L.H. (2017). Cheese: Enzymatic Coagulation of Milk. Chapter in a book: Fundamentals of Cheese Science, 2nd Ed. New York: Springer, 2017.; Børsting, M.W., Qvist, K.B., Ardö, Y. (2014). Influence of pH on retention of camel chymosin in curd. International Dairy Journal, 38(2), 133–135. https://doi.org/10.1016/j.idairyj.2014.01.001; Wilkinson, M.G., Kilcawley, K.N. (2005). Mechanisms of incorporation and release of enzymes into cheese during ripening. International Dairy Journal, 15(6–9), 817–830. https://doi.org/10.1016/j.idairyj.2004.08.021; Moschopoulou, E. (2017). Microbial milk coagulants. Chapter in a book: Microbial enzyme technology in food applications (ed. Ray R. C, Rosell C. M.). Boca Raton: CRC Press, 2017.; Jaros, D., Rohm, H. (2017). Rennets: Applied Aspects. Chapter in a book: Cheese: Chemistry, Physics and Microbiology. (Ed. by McSweeney, P.L.H., Fox, P.F., Cotter, P.D. and David W. Everett), 4 th Ed. — Vol. 1. Elsevier: Academic Press, 2017.; Lemieux, L., Simard, R.E. (1991). Bitter flavour in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture. Lait, 71(6), 599–636.; Lemieux, L., Simard, R.E. (1992). Bitter flavour in dairy products. II. A review of bitter peptides from caseins: their formation, isolation and identification, structure masking and inhibition. 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Διαθεσιμότητα: https://www.fsjour.com/jour/article/view/137
https://doi.org/10.21323/2618-9771-2021-4-4-286-293

Подбор условий для поверхностного и глубинного культивирования промышленного штамма Pleurotus ostreatus с целью получения молокосвертывающего фермента

Συγγραφείς: Жерносеков, Д. Д., Павлова, Е. Е., Литенкова, А. А., Шикунец, А. Б.

Θεματικοί όροι: промышленные штаммы, молокосвертывающие ферменты, Pleurotus ostreatus, молочная промышленность, ферментные препараты

Περιγραφή αρχείου: application/pdf

Relation: Подбор условий для поверхностного и глубинного культивирования промышленного штамма Pleurotus ostreatus с целью получения молокосвертывающего фермента / Д. Д. Жерносеков, Е. Е. Павлова, А. А. Литенкова [и др.] // Веснік Віцебскага дзяржаўнага ўніверсітэта. – 2023. – № 4. – С. 11–16.; 556ee8c83823f3ec7a401d7e36fa7821; https://rep.vsu.by/handle/123456789/40879

Διαθεσιμότητα: https://rep.vsu.by/handle/123456789/40879