{"product_id":"mikrobiologicheskij-analiz-jogurta-iz-baobaba-von-muhtar-ajsha-zakari","title":"Mikrobiologicheskij analiz jogurta iz baobaba","description":"\u003cp\u003eDannoe issledowanie bylo prowedeno s cel'ü opredeleniq mikrobiologicheskogo analiza jogurta iz baobaba, proizwedennogo s ispol'zowaniem Lactobacillus bulgaricus. Lactobacillus bulgaricus byla wydelena iz fermentirowannogo korow'ego moloka i identificirowana s pomosch'ü nabora Analytical Profile Index (API) 50 CH. Chetyresta pqt'desqt (450) grammow poroshkoobraznoj mqkoti baobaba smeshiwali s odnim (1) litrom steril'noj wody i dobawlqli odin (1) litr molochnoj ämul'sii dlq polucheniq baobabowogo jogurta, posle chego inokulirowali Lactobacillus bulgaricus, ispol'zuq 0,5 standarta McFarland. Zakwasku ostawlqli na 9 chasow. Limonnaq kislota ispol'zowalas' w kachestwe konserwanta w predelah dopustimogo. Mikrobnaq nagruzka nablüdalas' s ispol'zowaniem MRS-sred, pitatel'nogo agara i PDA. Desqt' äxpertow oceniwali jogurt iz baobaba i suhogo moloka po 9-ball'noj gedonisticheskoj shkale po wneshnemu widu, aromatu, wkusu, texture i obschej priemlemosti produktow. Obrazcy jogurta hranilis' w techenie 21 dnq pri temperature 50C dlq nablüdeniq za stabil'nost'ü jogurta pri hranenii. pH i TTA gotowogo produkta sostawili 3,34 i 1,089 sootwetstwenno. Mikrobnaq nagruzka na baobab sostawila 2,52 x 102, 1,06 x 10 1 i \u0026lt;10 sootwetstwenno.\u003c\/p\u003e\u003cdiv class=\"aw-variant-hidden-subtitle-div\" id=\"aw-variant-subtitle-9786207099566\"\u003e\u003ch3\u003e\u003c\/h3\u003e\u003c\/div\u003e","brand":"Autorenwelt Shop","offers":[{"title":"Softcover - 9786207099566","offer_id":47580083585349,"sku":"9786207099566","price":35.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/0622\/files\/7730d17b-f62b-4dd6-b125-aeb0acc937c0.jpg?v=1750142381","url":"https:\/\/shop.autorenwelt.de\/products\/mikrobiologicheskij-analiz-jogurta-iz-baobaba-von-muhtar-ajsha-zakari","provider":"Autorenwelt Shop","version":"1.0","type":"link"}