FIELD: biotechnology and milk industry, in particular, preparing of bifidus-containing prophylactic products for grownups and for at least three year-aged children.
SUBSTANCE: method involves reducing dry culture of bifidus bacteria strain consortium and culture of thermophilic streptococcus Streptococcus salivarius subsp.thermophilus of viscous strain in thioglycol medium; providing joint cultivation of reduced cultures of bifidus bacteria consortium and thermophilic streptococcus Streptococcus salivarius subsp. thermophilus of viscous strain; using sowing doses of reduced cultures in the ratio of 1:0.1-0.5; providing cultivation in thioglycol medium during 22 hours at temperature of 37-39 C; preparing acid-milk bifidus-containing prophylactic product by normalizing, homogenizing, thermal processing of basic milk product; cooling resultant product to fermentation temperature; fermenting with the use of process starter of bifidus bacteria strain consortium and culture of thermophilic streptococcus Streptociccus salivarious bubsp.thermophilus of viscous strain, produced by claimed method in an amount of 0.1% by weight of basic material to be fermented. Fermentation is carried out for 7 hours until product acidity reaches 65 T. Under said conditions, population of living cells of bifidus bacteria strain and thermophilic streptococcus strain reaches up to 103 CFU/ml, respectively. Resultant product is then mixed and cooled to temperature of 20 C, mixed and packaged, and additionally cooled to temperature of 6-8 C in ready product chamber.
EFFECT: simplified method for preparing of starter and reduced time from the step of beginning the process to the step of obtaining ready product, elimination of product contamination during transfer from one process to another, provision for retention of useful metabolites and high titer of bifidus bacteria and thermophilic lactic-acid streptococcus, wider range of prophylactic products facilitating in normalization of microflora within gastrointestinal tract, and improved prophylactic effect of product.
3 cl, 2 ex
