Consortium of starter cultures with lactose-utilizing and probiotic properties technology of production of delactosed sould - milk products
AMA 10th edition
In-text citation: (1), (2), (3), etc.
Reference: Arynova RA, Muslimov NZ, Anuarbekova SS, Imanbayeva MK. Consortium of starter cultures with lactose-utilizing and probiotic properties technology of production of delactosed sould - milk products. Eurasia J Biosci. 2020;14(1), 459-465.

APA 6th edition
In-text citation: (Arynova et al., 2020)
Reference: Arynova, R. A., Muslimov, N. Z., Anuarbekova, S. S., & Imanbayeva, M. K. (2020). Consortium of starter cultures with lactose-utilizing and probiotic properties technology of production of delactosed sould - milk products. Eurasian Journal of Biosciences, 14(1), 459-465.

Chicago
In-text citation: (Arynova et al., 2020)
Reference: Arynova, Raikhan A., Nurzhan Zh. Muslimov, Sandugash S. Anuarbekova, and Madina K. Imanbayeva. "Consortium of starter cultures with lactose-utilizing and probiotic properties technology of production of delactosed sould - milk products". Eurasian Journal of Biosciences 2020 14 no. 1 (2020): 459-465.

Harvard
In-text citation: (Arynova et al., 2020)
Reference: Arynova, R. A., Muslimov, N. Z., Anuarbekova, S. S., and Imanbayeva, M. K. (2020). Consortium of starter cultures with lactose-utilizing and probiotic properties technology of production of delactosed sould - milk products. Eurasian Journal of Biosciences, 14(1), pp. 459-465.

MLA
In-text citation: (Arynova et al., 2020)
Reference: Arynova, Raikhan A. et al. "Consortium of starter cultures with lactose-utilizing and probiotic properties technology of production of delactosed sould - milk products". Eurasian Journal of Biosciences, vol. 14, no. 1, 2020, pp. 459-465.

Vancouver
In-text citation: (1), (2), (3), etc.
Reference: Arynova RA, Muslimov NZ, Anuarbekova SS, Imanbayeva MK. Consortium of starter cultures with lactose-utilizing and probiotic properties technology of production of delactosed sould - milk products. Eurasia J Biosci. 2020;14(1):459-65.

Abstract

The main purpose of the study was to develop technologies for the production of lactose-free fermented milk products based on active strains of lactose-utilizing microorganisms. As a result, 12 consortiums were created, which include lactic acid bacteria and yeast. To determine the starter properties of the created compositions, the biocompatibility of microorganism cultures was evaluated using the perpendicular streak technique on a dense nutrient medium. The viability score was checked by the Miles&Misra method, the antagonism score with the block, hole, prick, and stroke methods. All cultures of the consortium members: C136, C198, C196, C190, DK26, C237, LB4, LB24, LC59, LR 12, L98, LB24, LC70, LC90, LR 12, LC 58, LB4, L98 - are biocompatible, antagonists to opportunistic microorganisms such as: E. coli, S. marc., S. typh. With high viability, having the ability to utilize milk sugar - lactose, which was confirmed by us in previous scientific studies.

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