lactic acid microorganisms

Investigation of the influence of a prebiotic ingredient on the quality and biotechnological indicators of a biological product

In this work, we investigated the effect of different mass fraction of a prebiotic ingredient on the organoleptic parameters and biotechnological properties of a fermented milk biological product obtained by fermenting milk by a consortium of microorganisms with pronounced probiotic properties in order to expand the range of innovative biological products for personalized nutrition. It was found that the best performance is possessed by a biological product, in which the mass fraction of lactitol was 7,5%.

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.

Desk02 theme