SOME ASPECTS OF BIOTECHNOLOGY OF PROBIOTIC FERMENTED MILK DRINK BASED ON COMBINED STARTER

To ensure a full and healthy nutrition of population of different age groups is an urgent problem today. This requires the introduction of additional functional ingredients including probiotics. Conducted are the researches on justification of the use of a combined starter culture consisting of cultures of bifidobacteria and lactobacilli in their joint cultivation to produce a probiotic fermented milk drink. Generally accepted standard methods were used to determine technologically valuable properties of the objects. The most active strains were selected on the basis of some properties of micro-organisms: the analysis of the rate of growth in milk of bifidobacteria strains from the microorganism collection of the microbiology laboratory of FSBSI SibNIA and antagonistic properties of lactobacilli against E. colli. The optimum percentage of introduction and the ratio of probiotics in the composition of Bifidobacterium longum and Lactobacillus plantarum starter culture (5%, 4 : 1 respectively) has been determined. The optimum shelf life of probiotic fermented milk drink equal to 5 days has been established. A biotechnology of «plabifin» probiotic fermented milk drink based on a combined starter has been developed according to the results of studies.