Вестник МГТУ, 2025, Т. 28, № 4/2.
Вестник МГТУ. 2025. Т. 28, № 4/2. С. 614-626. DOI: https://doi.org/10.21443/1560-9278-2025-28-4/2-614-626 Klein, M., Swinnen, S., Thevelein, J. M., Nevoigt, E. 2017. Glycerol metabolism and transport in yeast and fungi: Established knowledge and ambiguities. Environmental Microbiology, 19(3), pp. 878-893. DOI: https://doi.org/10.1111/1462-2920.13617. Litwinek, D., Boreczek, J., Gambus, H., Buksa, K. et al. 2022. Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety. PLOS ONE, 17(1). Article number: e0261677. DOI: https://doi.org/10.1371/journal.pone.0261677. Manzoor, A., Qazi, J. I., ul Haq, I., Mukhtar, H. et al. 2017. Significantly enhanced biomass production of a novel bio-therapeutic strain Lactobacillus plantarum (AS-14) by developing low cost media cultivation strategy. Journal o f Biological Engineering, 11. Article number: 17. DOI: https://doi.org/10.1186/s13036- 017-0059-2. Narendranath, N. V., Power, R. 2004. Effect of yeast inoculation rate on the metabolism of contaminating lactobacilli during fermentation of corn mash. Journal o f Industrial Microbiology and Biotechnology, 31, pp. 581-584. DOI: https://doi.org/10.1007/s10295-004-0191-0. Nesterenko, А. А., Reshetnyak, A. I. 2012. Activation o f starter cultures induced by electromagnetic treatment. European Online Journal o fNatural and Social Sciences, 1(3), pp. 45-48. Nowak, R., Nowacka-Jechalke, N., Juda, M., Malm, A. 2018. The preliminary study of prebiotic potential of Polish wild mushroom polysaccharides: the stimulation effect on Lactobacillus strains growth. European Journal o fNutrition, 57, pp. 1511-1521. DOI: https://doi.org/10.1007/s00394-017-1436-9. Paliy, A. P., Gujvinska, S. A., Rodionova, K. O., Alekseeva, N. V. et al. 2020. Enhanced cultivation technology for lacto and bifidobacteria. Ukrainian Journal o f Ecology, 10(3), pp. 83-87. Paramithiotis, S., Gioulatos, S., Tsakalidou, E., Kalantzopoulos, G. 2006. Interactions between Saccharomyces cerevisiae and lactic acid bacteria in sourdough. Process Biochemistry, 41(12), pp. 2429-2433. DOI: https://doi.org/10.1016/j.procbio.2006.07.001. Perez-Alvarado, O., Zepeda-Hernandez, A., Garcia-Amezquita, L. E., Requena, T. et al. 2022. Role o f lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits. Frontiers in Microbiology, 13. Article number: 969460. DOI: https://doi.org/10.3389/ fmicb.2022.969460. Randez-Gil, F., Corcoles-Saez, I., Prieto, J. A. 2013. Genetic and phenotypic characteristics of baker's yeast: Relevance to baking. Annual Review o f Food Science and Technology, 4, pp. 191-214. DOI: https://doi.org/ 10.1146/annurev-food-030212-182609. Ribeiro, R. A., Vitorino, M. V., Godinho, C. P., Bourbon-Melo, N. et al. 2021. Yeast adaptive response to acetic acid stress involves structural alterations and increased stiffness o f the cell wall. Scientific Reports, 11. Article number: 12652. DOI: https://doi.org/10.1038/s41598-021-92069-3. Sladicekova, K., Bereta, M., Misek, J., Parizek, D. et al. 2021. Biological effects of a low-frequency electromagnetic field on yeast cells o f the genus Saccharomyces cerevisiae. Acta Medica Martiniana, 21/2, pp. 34-41. DOI: https://doi.org/10.2478/acm-2021-0006. Teleky, B-E., Martau, G. A., Ranga, F., Chetan, F. et al. 2020. Exploitation of lactic acid bacteria and baker’s yeast as single or multiple starter cultures o f wheat flour dough enriched with soy flour. Biomolecules, 10(5). Article number: 778. DOI: https://doi.org/10.3390/biom10050778. van Bokhorst-van de Veen, H., Abee, T., Tempelaars, M., Bron, P. A. et al. 2011. Short- and long-term adaptation to ethanol stress and its cross-protective consequences in Lactobacillus plantarum . Applied and Environmental Microbiology , 77(15), pp. 5247-5256. DOI: https://doi.org/10.1128/AEM.00515-11. Wang, Y., Shen, C., Huo, K., Cai, D. et al. 2021. Antioxidant activity o f yeast mannans and their growth- promoting effect on Lactobacillus strains. Food & Function, 21(12), pp. 10423-10431. DOI: https://doi.org/ 10.1039/d1fo01470f. Yuan, B., Zhao, L., Yang, W., Mcclements, D. J. et al. 2017. Enrichment of bread with nutraceutical-rich mushrooms: Impact of Auricularia auricula (mushroom) flour upon quality attributes of wheat dough and bread. Journal o f Food Science, 82(9), pp. 2041-2050. DOI: https://doi.org/10.1111/1750-3841.13812. Сведения об авторах Козубаева Людмила Алексеевна - пр. Ленина, 46, г. Барнаул, Россия, 656038; Институт биотехнологии, пищевой и химической инженерии Алтайского государственного технического университета им. И. И. Ползунова, канд. техн. наук, доцент; e-mail : cosubaeva@mail.ru, ORCID: http://orcid.org/0000-0002-5131-4654 Lyudmila A. Kozubaeva - 46 Lenin Ave., Barnaul, Russia, 656038; Institute of Biotechnology, Food and Chemical Engineering, Polzunov Altai State Technical University, Cand. Sci. (Engineering), Associate Professor; e-mail : cosubaeva@mail.ru, ORCID: http://orcid.org/0000-0002-5131-4654 625
Made with FlippingBook
RkJQdWJsaXNoZXIy MTUzNzYz