SUT SANOATIDA QO'LLANILADIGAN SUT KISLOTALI MIKROORGANIZMLAR TOZA KULTURASINI OLISH USLUBLARI

https://doi.org/10.5281/zenodo.15377809

Authors

  • Ilhomova Dildora O‘tkir qizi O‘zbekiston Milliy universitetining Jizzax filiali talabasi Author
  • Gapparova Rayhona Shuhrat qizi O‘zbekiston Milliy universitetining Jizzax filiali talabasi Author
  • Sobirova Muqaddas Batirovna O‘zbekiston Milliy universitetining Jizzax filiali katta o‘qituvchisi Author

Keywords:

Lactobacillus, Streptococcus, Lactococcus, Bifidobacterium, Leuconostoc, gomofermentativ, geterofermentativ, liofilizatsiya, polimeraza zanjir reaksiyasi (PZR)

Abstract

Ushbu tezisda sut kislotalari bakteriyalarning fermetatsiya jarayonidagi muhimligi, ularning xillari, qo‘llanilish sohalari, toza holatda ajratib olish va uning usullari, qatlamli ekish usuli va sut kislotasi mikroorganizmlarini identifikatsiyasi uchun molekular-genetik usullarni qo‘llanilishi haqida haqida ma’lumotlar keltirilgan

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References

Hutkins, R. W. (2019). Microbiology and Technology of Fermented Foods. John Wiley & Sons.

Tamime, A. Y. (2006). Fermented Milks. Blackwell Publishing Ltd.

Holzapfel, W. H., & Schillinger, U. (2002). Introduction to prebiotics and probiotics. Food Research International.

Madigan, M. T., & Martinko, J. M. (2018). Brock Biology of Microorganisms. Pearson Education.

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Published

2025-05-01

How to Cite

Ilhomova , D., Gapparova , R., & Sobirova , M. (2025). SUT SANOATIDA QO’LLANILADIGAN SUT KISLOTALI MIKROORGANIZMLAR TOZA KULTURASINI OLISH USLUBLARI: https://doi.org/10.5281/zenodo.15377809. Journal of International Science Networks , 1(5), 121-122. https://bestjournalup.com/index.php/jisn/article/view/1633

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