Selection of strains for the composition of the combined starter culture for receiving probiotic fermented milk

Research work was carried out with the aim to substantiate application of the combined starter culture consisting of the cultures of bifidobacteria and lactobacilli cultivated together for producing probiotic fermented milk. For determining technologically valuable properties of the objects generally accepted and standard methods were used. On the basis of some properties of microorganisms: analysis of the growth rate of the strains of bifidobacteria from the microorganisms collection of Microbiology laboratory of FSBSI SibNIA and antagonistic properties of lactobacilli against E. coli the most active strains were selected. The optimum percentage ratio for introduction and the ratio of probiotic cultures in the composition of the starter culture Bifidobacterium longum and Lactobacillus plantarum (5 %, 4:1 respectively) were established. It was found that the optimum shelf life of the probiotic fermented milk is 5 days. The results of the study allowed develop the biotechnology for receiving probiotic fermented milk «Plabifin» based on the combined starter.

Bifidobacterium longum, Lactobacillus plantarum, probiotic microorganisms, fermented milk, Bifidobacterium longum, Lactobacillus plantarum, «Plabifin»