ISTEMOLGA YAROQSIZ MAYIZDAN MIKROORGANIZMLAR OZUQASI UCHUN UGLEVOD MANBAYI SIFATIDA FOYDALANISH
Keywords:
Mikrobbiotexnologiyasi, mikroorganizmlar, uglevod manbayi, inkubatsiya, mayiz chiqindisi, sut kislotali bakteriyalar, Lactobacillus sp. Bacillus sp.Abstract
Bugungi kunda ilm-fan oldida turgan asosiy vazifalardan biri bu har yili butun dunyo bo‘ylab minglab tonna hosil bo‘layotgan oziq-ovqat chiqindilarini qayta ishlash usullarini topish va shu orqali turli sohalarda zarur bo‘lgan mahsulotlar olish, atrof muhitga chiqarilayotgan zararli chiqindilar miqdorini kamaytirish kabi muammolarni hal qilish hisoblanadi. Ushbu tadqiqotda istemolga yaroqsiz bo‘lgan mayiz chiqindisini mikrobbiotexnologiyasi asosida qayta ishlashga asoslangan. Mikroorganizmlarni o‘stirish uchun ishlatiladigan turli ozuqa muhitlarining asosiy tarkubiy qismi bu ugevodlardir. Mayiz tarkibining ham asosiy qismi glukoza va fruktoza kabi uglevodlardan tashil topgan. Bu esa uglevod manbayi sifatida mayiz chiqindilaridan foydalanish imkononi beradi. Ozuqa muhitlari tarkibiga qo‘shiladigan asosiy uglevod glukoza o‘rniga arzon mayiz chiqindilaridan foydalanish glukoza uchun sarflanadigan mablag‘ning tejalishiga olib keladi.
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