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Dairy industry
UDC 63

CHITOSAN-FORTIFIED FERMENTED DAIRY PRODUCT WITH EXTENDED SHELF-LIFE Chitosan-Fortified Fermented Dairy Product with Extended Shelf-Life

Published in Dairy industry · Issue 4 · Pages 22–25 · Rubric: Research Article
DOI: https://doi.org/10.21603/1019-8946-2024-4-3
Received: 21.02.2024 Accepted: 29.07.2024 Published: 15.08.2024 Language of publication: RUS
Authors
IV
Ivan Evdokimov
ORCID SPIN
VL
Vladimir Kurchenko
ORCID
LU
Ludmila Alieva
SPIN
AL
Alexei Lodygin
ORCID SPIN
et al.
RO
Roza Grigorian
VA
Valentin Shipulin
ABSTRACT
If added to fermented dairy products, polysaccharide chitosan fortifies them with insoluble dietary fibers and increases their storage capacity. This research was conducted in the laboratories of the North Caucasus Federal University and the Belarusian State University. It showed that chitosan, when introduced into milk before fermentation, increases the system’s resistance to syneresis due to its moisture-retaining ability. However, the effect of chitosan on the lactic acid microflora is controversial. In this study, chitosan had an obvious bacteriostatic effect on Lactobacillus delbrueckii subsp culture. bulgaricus but stimulated Streptococcus salivarius subsp. thermophilus. The combination of these starter cultures in a ratio of 1:3 made it possible to obtain a chitosan-fortified fermented dairy product with a pleasant taste and extended shelf-life.
KEYWORDS
dietary fiber, chitosan, lactic acid microorganisms, shelf-life, fermented milk probiotic product
Funding
Rabota vypolnyaetsya pri finansovoy podderzhke Minobrnauki Rossii v ramkah mega-granta (soglashenie №075-15-2022-1129 ot 01.07.2022 g.)
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