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Microbiological processes in folacin synthesis in kefir

100%

Drewek Z., Czarnocka-Roczniakowa B.

Acta Alimentaria Polonica

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1986

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tom 12

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nr 1

It was found that folacin is produced by microflora of kefir grains. The folacin content in kefir increases threefold as a result of fermentation and cold storage. Experiments with modified kefir grains in which the ratio of bacteria number to yeast was changed, indicates the dominant role of yeast in folacin synthesis. However, the kefir grains with increased yeast number bad an adverse effect on the organoleptic qualities of kefir.

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Mikrobiologiczne procesy syntezy folacyny w mlecznych napojach fermentowanych. I. Jogurt

100%

Drewek Z., Czarnocka-Roczniakowa B.

Zeszyty Naukowe Akademii Rolniczo-Technicznej w Olsztynie. Technologia Żywności

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1982

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nr 17(226)

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Changes in folacin content in the non-ripening cheese (tvarog) production process

80%

Czarnocka-Roczniakowa B., Drewek Z., Kopczynska E.

Acta Alimentaria Polonica

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1979

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tom 05

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nr 4

The lactic acid streptococci used in starters were found to synthetise folacine during the logarthimic phase of growth both in single cultures and in the mixed ones. Folacin content increases by 119% during the acidification of milk to be used for the production of tvarog, Same 45%, of this vitamin remains in the cheese and the rest is removed together with the whey.

Ograniczanie wyników

2 Acta Alimentaria Polonica

1 Zeszyty Naukowe Akademii Rolniczo-Technicznej w Olsztynie. Technologia Żywności

3 Czarnocka-Roczniakowa B.

3 Drewek Z.

1 Kopczynska E.

1 1986

1 1982

1 1979

Microbiological processes in folacin synthesis in kefir

Mikrobiologiczne procesy syntezy folacyny w mlecznych napojach fermentowanych. I. Jogurt

Changes in folacin content in the non-ripening cheese (tvarog) production process