FEATURES OF SELECTION OF THERMOPHILIC LACTIC MICROORGANISMS INTO COMPOSITION OF BACTERIAL CONCENTRATES FOR YOGHURT AND YOGHURT PRODUCTS
Abstract
Selection of lactic microorganisms into composition of concentrate intended for manufacturing of yoghurt and yoghurt products conducted. It is selected 30 strains of Streptococcus salivarius subsp. thermophilus and 5 strains of Lactobacillus delbrueckii subsp. bulgaricus and 2 strains of Lactobacillus delbrueckii subsp. lactis. 76 combinations and studying of their stability at repeated subinoculations in milk are made.
About the Authors
S. Borunova
РУП «Институт мясо-молочной промышленности»
Russian Federation
Russian Federation
N. Furik
РУП «Институт мясо-молочной промышленности»
Russian Federation
Russian Federation
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Review
For citations:
Borunova S., Furik N. FEATURES OF SELECTION OF THERMOPHILIC LACTIC MICROORGANISMS INTO COMPOSITION OF BACTERIAL CONCENTRATES FOR YOGHURT AND YOGHURT PRODUCTS. Topical Issues of Processing of Meat and Milk Raw Materials. 2009;(4):62-70. (In Russ.)
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