SUT SANOATIDA QO'LLANILADIGAN SUT KISLOTALI MIKROORGANIZMLAR TOZA KULTURASINI OLISH USULLARI
https://doi.org/10.5281/zenodo.15275663
Keywords:
Lactobacillales, Actinomycetota, Leuconostoc, Lactococcus, organoleptic, identifikatsiya, fermentatsiya, selektiv, sekvenerlashAbstract
Ushbu maqolada sut sanoatida qo’llaniladigan sut kislotali mikroorganizmlar toza kulturasini olish va ularning fermentlangan sut mahsulotlarining sifatini oshirish, barqarorligini ta’minlash va organoleptik xususiyatlarini yaxshilash uchun zarurligi yoritilgan. Toza kulturani olish jarayoni mikroorganizmlarni ajratish, tozalash, identifikatsiya qilish va sanoat sharoitida ko‘paytirishga asoslangan. Ushbu tadqiqotning maqsadi sut sanoatida foydalanish uchun sut kislotali mikroorganizmlarning toza kulturasi olinishi usullarini o‘rganish va ularning samaradorligini tahlil qilish to’liq yoritib berilgan.
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