Study of the efficiency of the inhibitory effect of antimicrobial preparations in the production of sugar substances

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dc.contributor.authorGusyatinska, Natalia
dc.contributor.authorTeterina, Svitlana
dc.contributor.authorHryhorenko, Nataliia
dc.contributor.authorKalenyk, Olha
dc.date.accessioned2022-02-22T15:47:42Z
dc.date.available2022-02-22T15:47:42Z
dc.date.issued2021
dc.description.abstractThis article presents the relevance of the issue of inhibition of microbiological processes at different stages of processing of sugar-containing raw materials, in particular ensuring the microbiological purity of juices and syrups in the production of sugar sub-stances. Information on the composition of microbiota contaminating raw materials in the production of beet sugar, raw cane sugar, food syrups from sugar sorghum is analyzed.Experimental data on the evaluation of the effectiveness of a number of antimicrobial preparations in terms of growth retar-dation of pure cultures of microorganisms and the effect of disinfection during the introduction of preparations are presented.The greatest danger in production is caused by the development of spore-forming and mucus-forming bacteria, which led to the choice of research objects.Thus, the effect of antimicrobial preparations on microorganisms: mesophilic bacteria Bacillus subtilis,B. megatherium,thermophilic bacteria B. stearothermophilus, mucus-forming bacteria of the genus Leuconostos, was investigated. In addition, the effect of antimicrobials on mycelial fungi of the genus Aspergillus was studied.Based on the conducted experimental studies, the range of costs of the studied antimicrobial preparation for the suppression of contaminating microf lora in the production of sugar and food syrups from vegetable raw materials was determined.uk_UA
dc.identifier.citationStudy of the efficiency of the inhibitory effect of antimicrobial preparations in the production of sugar substances / N. Husiatynska, S. Teterina, N. Hryhorenko, O. Kalenik // EUREKA: Life Sciences. – 2021. – Vol. 4. – Р. 43–49.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/37143
dc.language.isoenuk_UA
dc.subjectsugar beetsuk_UA
dc.subjectsweet sorghum juiceuk_UA
dc.subjectmicrobiotauk_UA
dc.subjecteffectiveness antimicrobial preparationsuk_UA
dc.subjectmicrobiota compositionuk_UA
dc.subjectцукрові бурякиuk_UA
dc.subjectсік солодкого соргоuk_UA
dc.subjectмікробіотаuk_UA
dc.subjectефективність антимікробних препаратівuk_UA
dc.subjectсклад мікробіотиuk_UA
dc.subjectкафедра технології цукру і підготовки водиuk_UA
dc.subjectкафедра біотехнології і мікробіологіїuk_UA
dc.titleStudy of the efficiency of the inhibitory effect of antimicrobial preparations in the production of sugar substancesuk_UA
dc.typeArticleuk_UA

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