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

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Published: 2025-03-29
DOI: https://doi.org/10.5281/
Keywords:
Lactobacillales, Actinomycetota, Leuconostoc, Lactococcus, organoleptic, identifikatsiya, fermentatsiya, selektiv, sekvenerlash

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Yulchiyeva M.Sh.
O’zbekiston Milliy Universitetining Jizzax filiali
Eshonqulova M.A.
O’zbekiston Milliy Universitetining Jizzax filiali
Sobirova M.B.
O’zbekiston Milliy Universitetining Jizzax filiali

Abstract

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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Issue

Vol. 1 No. 1 (2025): BIOTEXNOLOGIYANING RIVOJLANISH ISTIQBOLLARI VA MUAMMOLARI RЕSPUBLIKA ILMIY ANJUMANI, 28-29 mart 2025 y

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How to Cite

Yulchiyeva, M., Eshonqulova, M., & Sobirova, M. (2025). SUT SANOATIDA QO’LLANILADIGAN SUT KISLOTALI MIKROORGANIZMLAR TOZA KULTURASINI OLISH USULLARI. Konferensiyalar, 1(1), 274-276. https://doi.org/10.5281/

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