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Effect of electromagnetic radiation of the extremely high frequency millimeter range on thermophilic cultures of bacteria of lactic acid products

Abstract

The vital functions of lactic acid bacteria are investigated in three kinds of lactic acid products: with the use of Bulgaria bacillus, thermophilic streptococcus, and yogurt starter. Electromagnetic radiation in the EHF mm range at frequency 129 GHz of the mammary gland and pasteurized milk reduced the acidity of all types of products and increased the number of lactic acid bacteria in them from the first day of storage.

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References

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Correspondence to S. V. Larionov.

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Original Russian Text © S.V. Larionov, D.V. Krivenko, A.V. Avdeenko, 2011, published in Doklady Rossiiskoi Akademii Sel’skokhozyaistvennykh Nauk, 2011, No. 5, pp. 58–59.

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Larionov, S.V., Krivenko, D.V. & Avdeenko, A.V. Effect of electromagnetic radiation of the extremely high frequency millimeter range on thermophilic cultures of bacteria of lactic acid products. Russ. Agricult. Sci. 37, 434–435 (2011). https://doi.org/10.3103/S1068367411050156

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  • DOI: https://doi.org/10.3103/S1068367411050156

Keywords

  • milk
  • lactic acid products
  • electromagnetic radiation of the EHF mm range
  • acidity
  • Bulgarian bacillus
  • thermophilic streptococcus