| 摘要 |
biotechnology. SUBSTANCE: method includes preparation of lactic substrate and addition of symbiotic bacterial ferment followed by fermentation at 38-42 C to form coagulate, which is cooled and ripened. Ferment contains bifidobacteria (mixture of Bifidobacterium bifidum and Bifidobacterium longum) with titer at least 1010ml-1, lactobacteria (AB and AD types of Lactobacillus acidophilus) with titer 109ml-1r, and lactic streptococci, in particular strain Streptococcus thermophilus, ratio of the three types of bacteria being 0.3:1.0:3.0. Ferment is also supplemented by lactic streptococci based on strains of mesophilic streptococci of the type Lactococcus lactis subsp. cremoris (biovar diacetilactis) or mixture of concentrate of bifidobacteria based on strain Bifidobacterium adolescentis, ferment of lactobacteria based on strain Lactobacillus delbrueckii subsp. Bulgarieus, ferment of lactic streptococci based on strains of mesophilic streptococcus of the type of Streptococcus lactis subsp. cremoris (or diacetilactis). Total amount of symbiotic ferment added to milk comes to 4.0-4.5% of the weight of fermented material. EFFECT: increased microbial spectrum taking into account age-related changes of human intestinal microflora, improved balance of principal components, prolonged lifetime. 8 cl, 2 tbl, 4 ex
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