METHOD FOR SELECTION OF STRAINS OF LACTOBACILLUS MICROORGANISMS WITH STABLE INDUSTRIAL-VALUABLE PROPERTIES

FIELD: biotechnology, microbiology, dairy, food and medicinal industry. SUBSTANCE: invention proposes express-method for selection of strains of lactobacillus microorganisms with stable properties that involves study of the parent industrial-valuable properties of microorganisms before and after eff...

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Bibliographische Detailangaben
Hauptverfasser:	SHALYGINA A.M, TITOV E.I, GANINA V.I, SUKHODOLETS V.V, KALININA N.A
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	FIELD: biotechnology, microbiology, dairy, food and medicinal industry. SUBSTANCE: invention proposes express-method for selection of strains of lactobacillus microorganisms with stable properties that involves study of the parent industrial-valuable properties of microorganisms before and after effect by physical and chemical factors on strains. Method involves the use of special factors promoting to destabilization of genes responsible for manifestation of properties that allows to make conclusion about stability of properties in strains of microorganisms to be studied. Invention can be used in selection of strains with stable properties that are used in biotechnological processes of milk- fermented foodstuffs, preparations and others. EFFECT: improved selection method. 4 dwg, 4 ex