| 摘要 |
FIELD: dairy, food and microbiological industries. SUBSTANCE: method involves preparing a ferment from Lactobacillus acidophilus on the growth nutrient medium. Milk is subjected for thermic treatment and mother ferment from L. acidophilus is added. Then culturing, cooling and exposition are carried out followed by packaging the ready liquid ferment or its freezing and drying. Mother ferment from L. acidophilus is prepared on the growth medium consisting of fat-free milk (dry matter is 10-12%) and 20% corn extract an aqueous suspension at the following quantitative ratio of the indicated components, wt.-%: an aqueous suspension of 20-% corn extract, 2.0-4.0; and fat-free milk (dry matter is 10-12%), the balance. Culturing L. acidophilus for preparing fermented-milk foodstuffs is carried out on the growth medium containing milk (content of dry matters is 14-17 wt.-%) and sodium citrate at concentration in milk (0.3-0.5) x $$$ wt.-% up to final bacterium titer (2-4) x $$$ living cells/1 ml liquid ferment for 12-18 h. EFFECT: increased antibacterial activity, prolonged storage time. 6 cl, 2 tbl, 19 ex
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