| 摘要 |
food industry. SUBSTANCE: method includes heat treatment of lactoserum, cooling it to fermentation temperature, adding microorganism culture, and fermentation. The latter is effected in presence of combination of liophilically dried cultures of the following microorganisms: Sreptococcus salivarius (20-40%), Lactobacillus delbruckii subsp bulgaricus (20-40%), Lactobacillus delbruckii subsp lactis (20-40%). Method can be used in production of therapeutic and prophylactic products and/or food and feed additives. EFFECT: stabilized microflora composition and quality, and increased shelf time. 2 tbl
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