Probiotic fermented products: new ways to improve quality

New methods of improving quality of probiotic fermented products were worked out including those using low-molecular multimodal autoregulators of microbial or vegetable origin. New fermented milk drinks based on beet juice and oatmeal and laboratory samples of probiotic product for animals with artichoke pulp were obtained. It was found that these products preserve high titer of viable lactic acid bacteria for a long time.

probiotic fermented products, lactic acid bacteria, low-molecular multimodal autoregulators of microbial or vegetable origin, fermented milk drinks