Researching Antiseptic Properties of Shungite When Producing Red Beet Juice.
Annotation: Researching antiseptic properties of natural adsorbent shungite with regard to harmful microorganisms of red beet juice. Effective correlation between adsorbent and juice has been established which allows high effect of purifying juice from bacteria, yeast, mold fungi. Keywords: shungite, red beet juice, bacteria, yeasts. Mold fungi.
The problem of searching and developing the ways for decreasing harmful influence of environmental pollution on human health is of global character. The products by foreign firms often do not correspond to the advertised quality and is expensive. Therefore developing domestic food products on the basis of domestic raw materials with high level of safety is currently very important. Because harmful production wastes get into soil, domestic raw materials, for instance red beet, often contain harmful substances quantity of which exceeds the standard. Polluted raw materials require additional purification. Unfortunately, the available methods for brightening and purifying vegetable juices do not ensure the required level of juice purification from harmful impurities. Thus it is essential to seardt for new efficient and cheap ways of purifying red beet juice. For this purpose it appears reasonable to use the adsorbent which is easily regenerated and utilized. Prospective adsorbent for purifying red beet juice is natural carbon-bearing mineral shungite. Because red beet juice contains a lot of sugars, it becomes a favorable environment for different types of microorganisms, including pathogenic ones* to develop. In liquid nourishing medium with large amount of hydrocarbons, microorganisms occupy all volume of the product, and spores speed up their development and multiplication. Lactic acid bacteria, such as Bacilus Subtilis and Вас this Cereus decompose carbons to organic acids and transform them into carbon dioxide. In juke one can observe the process of aerobic and anaerobic fermentation which results in deacidification of juice, its deterioration and to the formation of resistant sediments. Mold fungi such as Aspergilus Niger, Penicfflum, Monilla, when getting into red beet juice actively multiply; as the result of their activity carcinogenic substances accumulate in the product, bringing not only juice spoilage but also negative effect on human organism by causing toxic poisoning. Yeasts such as Saccharomyces Cerevisia, Hanceniaspora, Candida also deteriorate juice quality and cause different diseases. Cells of various microorganisms actively multiply in invigorating environment, forming colonies which can be seen with the naked eye. Nowadays in order to disinfect juice from microorganisms pasteurization, sterilization and expensive disinfecting agents are used.
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