EFFECT OF SOME TECHNOLOGICAL PARAMETERS ON PRODUCTION OF CAROTENE-PROTEIN-RICH PROBIOTIC PREPARATIONS FROM SHRIMP BY-PRODUCT BY Bacillus subtilis C10ANDLactobacillus fermentum TC10
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1.
Thủy Đỗ TB, Thanh LT. EFFECT OF SOME TECHNOLOGICAL PARAMETERS ON PRODUCTION OF CAROTENE-PROTEIN-RICH PROBIOTIC PREPARATIONS FROM SHRIMP BY-PRODUCT BY Bacillus subtilis C10ANDLactobacillus fermentum TC10. hueuni-jns [Internet]. 2018Sep.20 [cited 2024Nov.23];127(1C):107-18. Available from: https://jos.hueuni.edu.vn/index.php/hujos-ns/article/view/4907

Abstract

In this study, some optimal technological parameters were identified for the hydrolysis and fermentation of shrimp by-product by B. subtilis C10 and L. fermentum TC10. They are as follows: the ratio between B. subtilis C10 and L. fermentum TC10 inoculated in the shrimp by-product was1:2; this mixture was incubated at 35 °C for 24 hours. The results of this study could be applied to producing carotene-protein-rich probiotic preparations.

https://doi.org/10.26459/hueuni-jns.v127i1C.4907
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