| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention refers to the application of at least one free sulphur amino acid in total concentration 5 to 30 mg/l, particularly 10 to 15 mg/l, particularly 12 mg/l to 15 mg/l, particularly 12.5 mg/l in a method for making a fermented food substance with using a starter containing lactic bacteria and bifidus bacteria, and no more than 0.5 % of yeast extract or yeast autolysate. The fermented food substance is prepared by addition of said starter containing lactic bacteria and bifidus bacteria to the feedstock, the stage of fermentation and the stage of introduction of at least one free sulphur amino acid in total concentration 5 to 30 mg/l, particularly 10 to 15 mg/l, particularly 12 mg/l to 15 mg/l, particularly 12.5 mg/l. Said stage either precedes addition of the starter, or is combined therewith, or follows it, and the product contains no more than 0.5 % of yeast extract or yeast autolysate. ^ EFFECT: invention provides high safety of bifidus bacteria population during a period of storage at temperature 10C for at least 35 days with maintaining acceptable organoleptic properties of the fermented product. ^ 34 cl, 4 dwg, 7 tbl, 7 ex |
