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| Issue |
Title |
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| No 17 (2022) |
Characteristics of the fermentation of carbohydrates and their derivatives by lactobacilla isolated from bee and bee products |
Abstract
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N. S. Ramanovich, A. N. Biruk, T. A. Savelieva, N. K. Zhabanos, N. N. Furik |
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| No 17 (2022) |
Study of the influence of antagonist cultures on the development of technically harmful microorganisms during the production and subsequent storage of fermented dairy products |
Abstract
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E. M. Korovatskaya, N. N. Furik, N. K. Zhabanos, S. L. Vasylenko |
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| No 17 (2022) |
Biochemical activity of lactic acid bacteria promising for use in the production of reduced-fat cheese |
Abstract
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E. A. Dvoezhenova, N. K. Zhabanos, D. V. Mukha, N. N. Furik |
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| No 17 (2022) |
Development of nutrition medium composition for deep cultivation of yeast with the purpose of increasing the ability to sterol formation |
Abstract
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V. V. Kovaleva, D. S. Sergievich, L. L. Bahdanava |
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| No 17 (2022) |
Evaluation of the impact of Lactobacillus delbrueckii subsp. Lactis and Lactobacillus casei subsp. Casei as part of a bacterial consortium for cheese on the rate of acid formation |
Abstract
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I. A. Siderko, N. N. Furik, N. K. Zhabanos, E. N. Biruk |
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| No 17 (2022) |
Sequence typing of Lactobacillus helveticus and Lactobacillus acidophillus based on 3 housekeeping genes |
Abstract
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M. A. Shukshyna, E. N. Biruk, M. O. Radzivonchyk |
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| No 16 (2021) |
Study of the influence of antagonist cultures on technically harmful microorganisms in the process of creaming and subsequent storage of cream |
Abstract
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E. Korovatskaya, N. Furik, N. Zhabanos, S. Vasylenko |
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| No 16 (2021) |
Peculiarities of obtaining environmental cultures of lactic acid bacteria from bees |
Abstract
PDF (Rus)
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N. Ramanovich, A. Biruk, T. Savelieva |
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| No 16 (2021) |
Selection of thermophilic Streptococcus strains as part of a bacterial consortium for cheese |
Abstract
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I. Siderko, N. Furik, Е. Biruk, A. Soglaeva |
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| No 15 (2020) |
Exopolysaccharides content in the samples of functional fermented milk products |
Abstract
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O. Golovach, N. Zhabanos, N. Furik, M. Babitskaya, T. Smaliak |
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| No 15 (2020) |
Investigation of the possibility of using bee microbiotes and bee products for isolation of lactic acids and bifidobacteria |
Abstract
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N. Ramanovich, T. Savelieva, A. Biruk, M. Shukshyna |
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| No 15 (2020) |
The usage of the polyspecies concentrated started culture «Optima» TB-M for quark producing with using the acid-rennet method |
Abstract
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N. Furyk, V. Lipen, S. Vasylenko, E. Novikava, V. Davydouskaya, N. Zhabanos |
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| No 15 (2020) |
Development of a bacterial steering stere for a fodder balancing concentrate «Ecobalance» for regulating microbiological processes in cow's pereasters and increasing dairy productivity |
Abstract
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A. Soglaeva, O. Titova, N. Zhabanos, N. Furik |
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| No 14 (2019) |
Assessment of technological characteristics of consortia of lactic acid microorganisms during freezing in liquid nitrogen and storage |
Abstract
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O. Titova, O. Golovach, M. Proshkina, I. Spiridonova, N. Zhabanos, N. Furik, T. Savelyeva |
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| No 14 (2019) |
Investigation of the rheological characteristics and level of synthesis of exopolysaccharides (eps) by the consortium of streptococcus salivarius subsp. Thermophilus and lactobacillus delbrueckii subsp. Bulgaricus at different temperature in process of milk fermentation |
Abstract
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O. Golovach, M. Babitskaya, N. Zhabanos, I. Pyzhik, M. Korkina, T. Smaliak |
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| No 14 (2019) |
Investigation of the technological adjuvant ingredients influence from the production of fermented milk drinks on the growth of the lactobacillus delbrueckii subsp. Lactis cultures |
Abstract
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N. Ramanovich, N. Krauchanka, S. Vasylenko, N. Zhabanos, N. Furik |
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| No 14 (2019) |
Investigation of production-valuable and technological properties of leuconostocs from the republican collection of industrial strains of starter cultures and their bacteriophages |
Abstract
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Yu. Yudina, S. Vasylenko, N. Zhabanos, N. Furyk |
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| No 14 (2019) |
Genetic typing of leuconostoc mesenteroides using PCR |
Abstract
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A. Biruk, Y. Tarashkevich, N. Furik |
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| No 12 (2017) |
SELECTION AND SUBSTANTIATION OF FUNCTIONAL BIFIDOSTIMULATING INGREDIENTS FOR DESSERT FERMENTED PRODUCTS |
Abstract
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A. Solomon |
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| No 12 (2017) |
INFLUENCE OF ADDITIONAL STARTER CULTURES OF PRODUCTION BY RUE "INSTITUTE OF THE MEAT AND MILK INDUSTRY" ON THE DURABILITY OF SOUR CREAM BY STORAGE |
Abstract
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J. Chekanowa, O. Skokowa |
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| No 12 (2017) |
FROZEN CONCENTRATED STARTER CULTURES FOR SEMI-HARD RENNET CHEESES: STUDY OF STARTER POPULATION GROWTH IN THE PROCESS OF CHEESE MAKING AND RIPENING AND EVALUATION OF ITS INFLUENCE ON QUALITATIVE CHARACTERISTICS OF CHEESE |
Abstract
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O. Golovach, N. Zhabanos, N. Furik |
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| No 12 (2017) |
TEMPERATURE INFLUENCE ON THE PROCESS OF MILK FERMENTATION BY STARTER CULTURES |
Abstract
PDF (Rus)
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O. Titova, N. Zhabanos, N. Furik, T. Savelyeva |
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| No 12 (2017) |
SELECTION OF THERMOPHILIC MICROORGANISMS TO THE COMPOSITION OF POLY-SPECIES STARTER CULTURES FOR THE PRODUCTION OF FERMENTED DAIRY PRODUCTS |
Abstract
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О. Najdiuk, O. Golovach, M. Babitskaya, N. Zhabanos, N. Furik |
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| No 11 (2016) |
STUDY OF PROTECTIVE MEDIA INFLUENCE ON MICROORGANISMS KEEPING IN CONCENTRATED BIFIDOBACTERIUM LONGUM BIOMASS IN THE PROCESS OF CRYOPELLETIZING AND STORAGE |
Abstract
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V. Taras, N. Zhabanos, N. Furyk |
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| No 11 (2016) |
STUDY OF THE EFFECTIVENESS OF USING DIFFERENT MILK COAGULATING AGENTS IN THE PRODUCTION OF CHEESES |
Abstract
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L. Bahdanava, I. Frolov |
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| No 10 (2015) |
DEVELOPMENT OF PRODUCTION TECHNOLOGY OF DRY CONCENTRATED STARTERS BASED ON MILK ACID BACTERIA FOR BAKED GOODS |
Abstract
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O. Titova, N. Zhabanos, N. Furik, Е. Poteryayko, I. Sys, N. Laptyonok |
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| No 10 (2015) |
RESEARCH OF RICE FUNGUS ZOOGLOEA PROPERTIES AND STARTER ON ITS BASIS |
Abstract
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T. Shingareva, A . Kupriets |
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| No 10 (2015) |
DEVELOPMENT OF MEASUREMENT TECHNIQUE OF INTEGRAL CONTENT OF PROBIOTIC MICROORGANISMS IN FERMENTED MILK PRODUCTS AND BACTERIAL STARTERS |
Abstract
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A. Biruk, N. Furik, T. Smaliak, I. Pyzhik, N. Aliashkevich, V. Klapkovova, N. Karnitskaya |
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| No 10 (2015) |
POLYSPECIFIC FROZEN CONCENTRATED STARTERS FOR CHEESES |
Abstract
PDF (Rus)
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N. Furik, N. Zhabanos |
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| No 10 (2015) |
STUDIES OF THE PHYSIOLOGICAL AND BIOCHEMICAL PROPERTIES OF LACTOBACILLUS RHAMNOSUS AND LACTOBACILLUS FERMENTUM BACTERIA TO ENSURE THEIR INDUSTRIAL CULTIVATION |
Abstract
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I. Kirik, А. Kazak, S. Vasylenko, N. Furik |
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| No 10 (2015) |
RESEARCH OF LACTIC ACID BACTERIA ISOLATION SOURSES |
Abstract
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N. Ramanovich, S. Vasylenko, N. Furik |
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| No 10 (2015) |
STUDY OF THE INFLUENCE OF YEAST EXTRACT ON THE DEVELOPMENT OF DIFFERENT TYPES OF BIFIDOBACTERIA |
Abstract
PDF (Rus)
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V. Taras, N. Furyk, N. Zhabanos |
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| No 10 (2015) |
RESEARCH OF BACTERIOPHAGE STORAGE METHODS |
Abstract
PDF (Rus)
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I. Kirik, S. Vasylenko, N. Furik |
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| No 11 (2016) |
RHEOLOGICAL AND ORGANOLEPTIC CHARACTERISTICS OF SWEET CONDENSED MILK PRODUCTS FROM WHEY |
Abstract
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O. Dymar, O. Soroko, L. Sokolovskaya, I. Miklukh |
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| No 11 (2016) |
EVALUATION METHODOLOGY OF GRANULOMETRIC COMPOSITION OF THE FAT PHASE OF DAIRY PRODUCTS |
Abstract
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T. Zabelo, T. Savelieva, O. Dymar, N. Muavad |
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| No 11 (2016) |
INNOVATIVE PRODUCT FROM DENATURED DAIRY PROTEIN |
Abstract
PDF (Rus)
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B. N. Berlin |
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| No 11 (2016) |
FROZEN CONCENTRATED STARTED CULTURES FOR CHEESES OF RUSSIAN GROUP: PRINCIPLES OF CREATION AND DETERMINATION OF PARAMETERS OF USE IN THE PRODUCTION OF CHEESES |
Abstract
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N. Furik, N. Zhabanos, O. Golovach, Е. Brel |
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| No 11 (2016) |
THE PHYSIOLOGICAL, BIOCHEMICAL AND INDUSTRIALLY-VALUABLE PROPERTIESOF THE BACTERIA OF THE GENUS LEUCONOSTOC |
Abstract
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А. Biruk, N. Furik, S. Vasylenko |
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| No 11 (2016) |
THE LACTOCOCCAL BACTERIOPHAGES SURVIVABILITY STUDY IN STORAGE OF LYSATES THAT WERE OBTAINED IN DIFFERENT MEDIA |
Abstract
PDF (Rus)
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I. Kirik, S. Borunova, S. Vasylenko, N. Furyk |
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| No 13 (2018) |
FROZEN CONCENTRATED POLYSPECIES STARTER CULTURES OF THERMOPHILIC MICROORGANISMS FOR SULGUNI-TYPE CHEESES: DETERMINATION OF TECHNOLOGICAL PARAMETERS FOR APPLICATION |
Abstract
PDF (Rus)
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O. . Golovach, M. . Babitskaya, N. . Zhabanos, N. . Furik |
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| No 13 (2018) |
INFLUENCE OF DIFFERENT FACTORS ON THE PROCESS OF FERMENTATION OF DAIRY RAW MATERIALS WITH DRY CONCENTRATED STARTER CULTURES FOR THE PRODUCTION OF COTTAGE CHEESE |
Abstract
PDF (Rus)
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O. . Titova, O. . Golovach, К. . Chernushevich, M. . Proshkina, I. . Spiridonova, N. . Zhabanos, N. . Furik, T. . Savelyeva |
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| No 13 (2018) |
ASSESSMENT OF THE ABILITY TO PRODUCE EXOPOLYSACCHARIDES BY LACTIC ACID MICROORGANISMS USING A QUALITATIVE METHOD |
Abstract
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O. . Golovach, M. . Babitskaya, N. . Zhabanos, I. . Pyzhik, M. . Ivanko, T. . Smaliak |
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| No 13 (2018) |
INVESTIGATION OF THE COLLECTION BACTERIOPHAGES BIOLOGICAL PROPERTIES OF LACTIC ACID BACTERIA |
Abstract
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A. . Buslenka, S. . Barunova, E. . Shpanikava, S. . Vasylenko, N. . Zhabanos, N. . Furyk |
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