| 摘要 |
Live and viable symbiotic association of lactic microorganisms in conc. and dried form for use in prodn. of milk and cheese products and of food products for animal or human nutrition, is new. Sprecifically, the compsns. contains Lactobacillus bulgaricus (Lb) and Streptococcus thermophilus (St) at ratio 1:100-100:1, opt. together with other bacteria, their spores, yeasts, fungi, etc. USE/ADVANTAGE - The compsn. can be used to make e.g. hard or soft cheese; fermented milk or beverages; yoghurt; dietetic products; pharmaceuticals, etc. It has good long-term storage stability at 4-7 deg. C and can be used for cheese making without addn. of other bacterial species. |
