METHOD OF PRODUCTION OF CURATIVE-PROPHYLAXIS FOOD ADDITION

摘要

FIELD: food industry. SUBSTANCE: method involves addition of yeast culture Saccharomyces cerevisiae (vini) VKPM Y-511 to edible vegetable or dairy raw and culturing at 20-40 C. Edible vegetable or dairy raw is used for culturing in liquid or solid wetted form that ensures to increase neutralization of toxic metabolites and pathogenic and opportunistic bacteria. Food addition can be used for preparing foods and fodders showing curative-prophylaxis properties at gastroenteric disorders. EFFECT: improved method of producing. 3 cl, 6 tbls