THE RECOMMENDED BALANCE OF CULTURES LACTOBACTERIUM IN BIOTECHNOLOGY OF FERMENTED MILK PRODUCTS FOR PEOPLE WITH CARDIOVASCULAR DISEASES
DOI:
https://doi.org/10.15673/2073-8684.4/2015.55865Keywords:
cardiovascular diseases, fermented milk product, hypotensive probiotic, fermented clot, starter composition, simultaneous cultivation, lactobacterium, specific growth rate of cells, output concentration of cellsAbstract
Taking into consideration the statistic data from the state registry of food products of special diet, functional food products and dietry supplement of Ministry of health service of Ukraine 2010-2014 and analysis of literary and patent sources – the research shows the perspectives of development for starter composition basing on pure cultures Lactobacillus plantarum and mixed cultures Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, that can become a basis for starter complex producing fermented milk products for people with cardiovascular diseases.
The choice of cultures perspective for usage in production of fermented milk products for people with cardiovascular diseases has been proved. Peculiarities of simultaneous cultivation of Lactobacillus plantarum and Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. сremoris in sterilized milk under the temperature of 30 °С has been studied. The recommended balance of cultures has been determined: Lactobacillus plantarum : Lactococcus lactis ssp. – 1 : 1, the output concentration of cells 1∙106 and 1∙106 CFU/cm3, respectively.
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