The use of probiotic cultures in the technology of protein fermented milk products

¹ Far Eastern Federal University, Basic Department of Bioeconomics and Food Security of the Innovative Technological Center of the Advanced Engineering School of the Institute of Biotechnology, Bioengineering and Food Systems, 10, Ajax village, Russian Island, Vladivostok, 690922, Russia
² East Siberian State University of Technology and Management, Department of Technology and Public Catering. Service and Tourism”, 40 V, Klyuchevskaya str., Ulan-Ude, 670013, Russia

^* Corresponding author: boyarinevaiv@yandex.ru

Abstract

The article provides a brief justification for the need to create new fermented milk products with probiotic properties based on microbial consortia consisting of thermophilic lactic acid streptococcus, propionic acid bacteria and bifidobacteria. The biochemical activity of consortia has been studied. Data on the synthesis of vitamin B12 in various microbial consortia are presented. A high level of viable cells of propionic acid microorganisms and bifidobacteria was shown when co-cultured with thermophilic streptococcus. The results of the conducted studies have shown the possibility of using microbial consortia consisting of thermophilic lactic acid streptococcus, propionic acid bacteria and bifidobacteria for the production of protein fermented dairy bioproducts.