BIOTECHNOLOGICAL ISSUES OF FUNCTIONAL PURPOSE FERMENTED DIARY FOOD PRODUCTION
DOI:
https://doi.org/10.15673/2073-8684.3/2015.50274Keywords:
functional foods, amaranth oil, lactobacilli, biopolymer complexes, fermentation, probiotics, prebiotics, fermented milk productAbstract
The article exposes results of studies as to the amaranth oil and natural origin biopolymer complexes influencing the Lactobacillus plantarum cultivation. It is shown that amaranth oil does not inhibit the Lactobacilli, growth but in the prebiotics’ presence (namely strong wheat bran and biopolymer complex obtained from sugar beet) is contributing into the biomass accumulation efficiency and provides cells’ probiotic dose, reducing the product fermentation delay, thus influences the resulting fermented milk product quality and physiological functionality. A schematic diagram of the fermented product biotechnology is presentedReferences
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