alexa Preservation And Use Of The Gene Pool Of Microorganisms For Ensuring Quality And Safety Of Food Staples And Food
ISSN: 2476-2059

Journal of Food: Microbiology, Safety & Hygiene
Open Access

Like us on:
OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations

700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Share This Page

Additional Info

Loading Please wait..

6th International Conference on Food Safety & Regulatory Measures
June 05-07, 2017 Milan, Italy

Anna Chizhayeva, Galina Dudikova and Alma Amangeldi
Kazakh Research Institute of Processing and Food Industry, Kazakhstan
Posters & Accepted Abstracts: J Food Microbiol Saf Hyg
DOI: 10.4172/2476-2059-C1-003
Basic researches of the modern biological, medical and veterinary science allowed developing and introducing in practice many probiotic preparations which basis is made by the live microbial cultures producing bacteriocins. The collection depositary of KazRIPFI contains more than 2022 cultures of microorganisms for the processing and food industry (lactic acid bacteria, yeast, etc.). Also, in responsible storage, there are 287 valuable production cultures deposited in connection with the patent procedure from the scientific and production organizations of Kazakhstan. Majority of work of our collection is studying the complexity of morphological, physiological-biochemical and genomic characteristics of valuable microorganisms’ strains of various genus, species and subspecies. It allows carrying more precisely identification of strains, to create genetic passports of cultures and to control stability of gene bank, and also to improve monitoring of biotechnological processes at the enterprises using 80 most valuable strains of lactic acid bacteria and yeast cultures from our collection of KAZNIIPPP genotyping. Other important aspect of collection work are applied researches on studying the mechanisms of microorganisms interactions, of consortia and starters on their basis for the baking and dairy industry, probiotic preparations for farm animals, birds and fishes, bio-preparations for ensilage of forages. Creation of probiotics, antagonistic activity, biocompatibility, biosafety, stability of phenotypical properties of strains is studied. We developed the catalog with atlas of the production microorganisms, the recommendations about use of collection cultures of microorganisms and probiotics for the baking, wine and dairy industry, in organic livestock production in Kazakhstan.

Anna Chizhayeva completed her PhD at Al-Farabi Kazakh National University. Currently, she is the leading Researcher of Laboratory of Biotechnology, Quality and Food Safety at Kazakh Research Institute of Processing and Food Industry. In 2015, she became Professor at Russian Academy of Natural Sciences. She has published more than 80 papers. Her area of scientific research includes “Biology of lactic acid bacteria, their metabolic features, bacteriocins, probiotics, safety of food and food biotechnology”.

Email: [email protected]

image PDF   |   image HTML

Relevant Topics

Peer Reviewed Journals
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

© 2008-2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version