The influence of the denitrifying strain of Staphylococcus carnosus No. 5304 on the content of nitrates in the technology of yogurt production

Authors

  • Mykola Kukhtyn Ternopil Ivan Pului National Technical University, Faculty of Engineering of Machines, Structures and Technologies, Department of Food Biotechnology and Chemistry, Ruska, 56, 46001, Ternopil, Ukraine, Tel.: +380972392057 https://orcid.org/0000-0002-0195-0767
  • Volodymyr Salata Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyj, Faculty of Veterinary Hygiene, Ecology and Law, Department of Veterinary-Sanitary Inspection, Pekarska, 50, 79010, Lviv, Ukraine, Tel.: +380677288933 https://orcid.org/0000-0002-7175-493X
  • Yulia Horiuk State Agrarian and Engineering University in Podilya, Faculty of Veterinary Medicine and Technologies in Livestock, Department of Infectious and Parasitic Diseases, Schevchenko, 13, 32301, Kamianets-Podilskyi, Ukraine, Tel.: +380976617964 https://orcid.org/0000-0002-7162-8992
  • Vyacheslav Kovalenko State Scientific Control Institute of Biotechnology and Strains of Microorganisms, Head of the Biosafety Department, Donetsk, 30, 03151, Kyiv, Ukraine, Tel.: +380677568644 https://orcid.org/0000-0002-2416-5219
  • Larisa Ulko Sumy national agrarian university, Faculty of Veterinary Medicine, Department of Therapy, Pharmacology, Clinical Diagnostics and Chemistry, Herasym Kondratiev, 160, 40021, Sumy, Ukraine, Tel.: + 380507689800 https://orcid.org/0000-0001-7224-1952
  • Sergiy Prosyanуi State Agrarian and Engineering University in Podilia, Faculty of Veterinary Medicine and Technology in Animal Husbandry, Department of Infectious and Parasitic Diseases, Schevchenko, 13, 32301, Kamianets-Podilskyi, Ukraine, Tel.: +380671510584 https://orcid.org/0000-0002-4464-2908
  • Viktor Shuplyk State Agrarian and Engineering University in Podilia, Faculty of Veterinary Medicine and Technology in Animal Husbandry, Department of Technology of Livestock Production and Cynology, Schevchenko, 13, 32301, Kamianets-Podilskyi, Ukraine, Tel.: +380977557540 https://orcid.org/0000-0002-0195-0767
  • Leonid Kornienko State Scientific Control Institute of Biotechnology and Strains of Microorganisms, Department of Epizootology, Donetsk, 30, 03151, Kyiv, Ukraine, Tel.: +380963112925 https://orcid.org/0000-0001-6832-0789

DOI:

https://doi.org/10.5219/1492

Keywords:

milk nitrates, milk denitrification, yogurt technology

Abstract

Contamination of food with nitrates is a generally recognized problem. Milk is the basis for the production of many milk mixtures for baby food, and children are considered to be the most vulnerable category to the harmful influence of nitrates. The purpose of the search was to investigate the denitrification of milk with different amounts of nitrates by the denitrifying microorganisms of Staphylococcus carnosus in the technology of production of sour-milk products. The denitrification process of S. carnosus milk in the amount of 103 CFU.cm-3 was found to reduce the nitrate content by an average of 88.0 ±3.9 mg.kg-1 and in the samples of the first group was 10.3 ±2.4 mg.kg-1, the second 110.7 ±4.1 and the third 214.5 ±6.3 mg.kg-1, respectively. In the search of the denitrification process of S. carnosus milk in the amount of 104 CFU.cm-3, was found that in the ready yogurt in the samples of the first group the amount of nitrates was 1.1 ±0.1 mg.kg-1, in the second group 56.4 ±3.5 mg.kg-1, and in the third 159.5 ±4.1 mg.kg-1 respectively. In the search of the denitrification process of S. carnosus milk in the amount of 105 CFU.cm-3, was found that nitrates were practically absent in the samples of the first group, the second group did not exceed 10 mg.kg-1, and the third was 107.4 ±3.9 mg.kg-1. Therefore, received data indicate the possibility of using strain S. carnosus No. 5304 for denitrification of milk with a high content of nitrates in the technology of production of fermented milk products, in particular yogurt.

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Published

2021-02-28

How to Cite

Kukhtyn, M., Salata, V., Horiuk, Y., Kovalenko, V., Ulko, L., Prosyanуi S., Shuplyk, V., & Kornienko, L. (2021). The influence of the denitrifying strain of Staphylococcus carnosus No. 5304 on the content of nitrates in the technology of yogurt production. Potravinarstvo Slovak Journal of Food Sciences, 15, 66–73. https://doi.org/10.5219/1492

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Vol. 15 (2021): Potravinarstvo Slovak Journal of Food Sciences

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