Biotechnology of the fermented milk products and preparations with probiotic properties

Bifidobacteria, Lbm. casei, Lbm. plantarum, Lbm. acidophilus, Str. thermophiles, Lbm. reuteri, P. freudenreichii subsp. shermanii et al. Are considered to be probiotic microorganisms. The largest cells number of the L. reuteri was received in the medium consisting of hydrolyzed milk, yeast extract, inuline and mineral salts. When L. reuteri were cultivated in the fermentor at pH 6,2 and at 37 °C maximum quantity of cells was observed after 6-8 hours. Research work was carried out with the aim to create products with other probiotic microorganisms -propionic acid bacteria and acidophilous lactic acid bacteria Lbm. rhamnosus, Lbm. casei, Lbm. plantarum. Together with development of the fermented milk products enriched with bifidobacteria, the pharmacopied forms of probiotics from the bifidobacteria «Bifidin» were worked out. Three strains of L. acidophilus selected from the 76 strains of lactobacilli served as a base for creation of the three components probiotic «Acilact».

L. reuteri, probiotic cultures, biotechnology, microbiocenosys, L. reuteri