North-Caucasus Federal University
Author list of organization
List of articles written by the authors of the organization
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COMPARISON OF PREBIOTIC ACTIVITY OF CHITOSAN AND LACTOSE DERIVATIVES
DescriptionThis research is aimed to evaluate the prebiotic potential of lactitol and chitosan succinate using the vitro fermentation model. Four substrates (raftilos, lactitol, cellulose, chitosan succinate) were tested in vitro, using Batch culture fermentation method with fermentation of mixed human faecal microflora . Measurement of prebiotic effect (MPE) values were generated comparing bacterial changes through determination of maximum growth rates of groups, rate of substrate assimilation and production of lactate and short chain fatty acids. The present study applied the MPE theory to evaluate the in vitro prebiotic potential of substrates as novel prebiotics
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10.00.00 Philological sciences
DescriptionThe structural, semantic and functional properties of English conjunction “but” are discussed in the article. This conjunction is able to represent adversative relations of three types: contrary, contradictory and concessive. The conclusion about special type of relations – contrary-causal – has been made, and those constructions that represent these relations are investigated in the article
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Description
The article presents the results of studying the growth-stimulating activity of the microorganisms of the genus Bacillus of leaf surface microflora arboreal plants in Stavropol. Isolated and identified strains of epiphytic microorganisms of the genus Bacillus with the leaf surface of plants: Quercus robur L., Carpinus caucasica Grossh., Fraxinus excelsior L., Acer campestre L.. Growth stimulating properties of 43 strains of aerobic spore-forming bacteria (Bacillus subtilis, Bac. megaterium, Bac. pumilis, Bac. cereus, Bac. Licheniformis) are researched. Selected strains are potentially promising in the development of microbial preparations for plants. A regional collection of strains of epiphytic organisms was formed
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Description
In this article, we present the results of the research of influence of polysaccharides and prebiotics on physical, chemical, rheological, microbiological and organoleptic indicators of a sour-milk product on the basis of ferment starting cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. The optimum dose of polysaccharides and prebiotics adding into a sour-milk product is proved