The fermented potato starches obtained by amylolytic preparations Amilosubtilin (amylo), and Bacillus licheniformis (BL), depending of modification time have different technological and biological properties. Revealed that fermented starches better remove genotoxic effect than native potato starch. Furthermore, fermented starches (amilosubt-8 and BL-8) exhibit protective properties respect to lactic acid bacteria.
картофельный ферментированный крахмал, амилаза Bacillus lichеniformis, амилосубтилин, вязкость, генопротекторные свойства, potato fermented starches, Bacillus licheniformis amylase, amilosubtilin, viscosity, genoprotective properties
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