Sergei Alexandrovich Korolev
Encyclopedia
Sergei Alexandrovich Korolev (1874-1932) was a Russian
microbiologist
and professor and the founder of industrial microbiology
. He was one of the founders of the Soviet dairy industry at the beginning of the 20th century. Through the work of Korolev, his colleagues and students, the microbiology of milk and dairy products was developed considerably.
. In 1920, he was elected professor of microbiology. He was engaged in improving the quality of dairy products and increasing shelf life (v1922, 1926). In particular, he proved that the yeast were not the agents of rancidity of butter (as some researchers thought), but on the contrary, they are antagonists of the problem and that most species of yeast occurring in oil retains in its mold. Methods of application of special yeast culture to combat mold oil, widely spread in practice to improve the safety of all types of oil.
In 1923-1924, S. Korolev, together with the professor G.S. Inihovym and students have studied the microbiological and biochemical processes of maturation of a number of hard and soft cheese, produced in the USSR. The work enabled the first time to make a harmonious synthesis of a unified theory of ripening cheeses. Prior to that, this theory put forward a Swiss scientist Freydenreyh, based on studies of only Swiss cheese
.
Sergei Korolev is the author of Technical Microbiology of Milk and Milk Products (1940), recognized as one of the best books in this branch of science. Also, he co-authored with G. Inihovym the textbook Chemistry and bacteriology of milk and dairy products (1923).
Russians
The Russian people are an East Slavic ethnic group native to Russia, speaking the Russian language and primarily living in Russia and neighboring countries....
microbiologist
Microbiologist
A microbiologist is a scientist who works in the field of microbiology. Microbiologists study organisms called microbes. Microbes can take the form of bacteria, viruses, fungi, and protists...
and professor and the founder of industrial microbiology
Industrial microbiology
Industrial microbiology or microbial biotechnology encompasses the use of microorganisms in the manufacture of food or industrial products. The use of microorganisms for the production of food, either human or animal, is often considered a branch of food microbiology...
. He was one of the founders of the Soviet dairy industry at the beginning of the 20th century. Through the work of Korolev, his colleagues and students, the microbiology of milk and dairy products was developed considerably.
Early life
Korolev was born in Moscow in 1874. He graduated in 1900 from Kazan University, and stayed at the department of geography in preparation for the professoriate. In 1902, for participation in the revolutionary movement Sergey Korolev was sent to the Arkhangelsk province, but since 1907 received permission to live in Moscow, worked for agronomists bacteriological station.Career
At 1918, Sergei Alexandrovich Korolev worked at the Department of Microbiology and Zoology at the Vologda Milk InstituteVologda
Vologda is a city and the administrative, cultural, and scientific center of Vologda Oblast, Russia, located on the Vologda River. The city is a major transport knot of the Northwest of Russia. Vologda is among the Russian cities possessing an especially valuable historical heritage...
. In 1920, he was elected professor of microbiology. He was engaged in improving the quality of dairy products and increasing shelf life (v1922, 1926). In particular, he proved that the yeast were not the agents of rancidity of butter (as some researchers thought), but on the contrary, they are antagonists of the problem and that most species of yeast occurring in oil retains in its mold. Methods of application of special yeast culture to combat mold oil, widely spread in practice to improve the safety of all types of oil.
In 1923-1924, S. Korolev, together with the professor G.S. Inihovym and students have studied the microbiological and biochemical processes of maturation of a number of hard and soft cheese, produced in the USSR. The work enabled the first time to make a harmonious synthesis of a unified theory of ripening cheeses. Prior to that, this theory put forward a Swiss scientist Freydenreyh, based on studies of only Swiss cheese
Swiss cheese
Swiss cheese is a generic name in North America for several related varieties of cheese which resemble the Swiss Emmental. Some types of Swiss cheese have a distinctive appearance, as the blocks of the cheese are riddled with holes known as "eyes". Swiss cheese has a piquant, but not very sharp,...
.
Sergei Korolev is the author of Technical Microbiology of Milk and Milk Products (1940), recognized as one of the best books in this branch of science. Also, he co-authored with G. Inihovym the textbook Chemistry and bacteriology of milk and dairy products (1923).