Изучение влияния радиации на микроорганизмы
Аннотация
Эта исследовательская работа была посвящена воздействию различных видов ионизирующего излучения на бактерии и дрожжевые заквасочные культуры. Целью работы было изучить, улучшит ли облучение микроорганизмов их ферментативную активность. Эти микроорганизмы широко используются в производстве ферментированных пищевых продуктов и напитков. Повышение активности бактерий и дрожжей может сократить продолжительность ферментации пищевых продуктов и сделать этот процесс экономически эффективным для многих отраслей промышленности. Исследование показало, что обработка бактерий и дрожжей излучением снижает их ферментативную активность; однако использование бактерий для производства йогурта не оказало существенного влияния на физико-химические характеристики йогуртов.
This research work was devoted to administering different doses of X-ray radiation to bacteria and yeast starters starter cultures. The goal of the work was to study whether exposing the microorganisms to radiation would improve or enhance their fermentation activity. These microorganisms are widely used in the production of fermented foods and beverages. Enhancing the activity of the bacteria and yeast may offer a short duration for food fermentation and make the process cost effective for many industries. The study found that treating the bacteria and yeast with radiation reduced their fermentation activity; however, the use of bacteria to produce yogurt, there were no significant effects on the physicochemical characteristics of the yogurts.
This research work was devoted to administering different doses of X-ray radiation to bacteria and yeast starters starter cultures. The goal of the work was to study whether exposing the microorganisms to radiation would improve or enhance their fermentation activity. These microorganisms are widely used in the production of fermented foods and beverages. Enhancing the activity of the bacteria and yeast may offer a short duration for food fermentation and make the process cost effective for many industries. The study found that treating the bacteria and yeast with radiation reduced their fermentation activity; however, the use of bacteria to produce yogurt, there were no significant effects on the physicochemical characteristics of the yogurts.