bifidobacteria

Investigation of the fermentation process of a creamy chicory bio-product base

The article describes the study of the fermentation process of a creamy chicory bio-product base. The authors studied the effect of fermentation time by various biological objects and the amount of chicory on titratable acidity, the change in the cellular concentration of lactic acid microorganisms and bifidobacteria in the fermentation process, as well as on organoleptic characteristics. Based on the results analysis of experimental studies in the fermentation process, it was found that the most optimal mass fraction of chicory is 4% in the bio-product.

Intensive production technology of a lactulose-based feed additive with high bifidogenic activity

The article describes the prebiotic action mechanism, in particular lactulose. The article presents the production technology of lactulose syrups. The authors give the results of using the lactulose-based prebiotic additive with weaned piglets.

Desk02 theme