FIELD: chemistry, milk production.
SUBSTANCE: strain of lactate bacteria Streptococcus thermophilus "ВКПМ В- 9587" is obtained from strain of S. thermophilus "ВС 104" in result of multi-step selection in conditions of higher temperature. Strain properties testify to expediency of its application in composition of poly-component ferment, as under unfavourable conditions - lowering of medium pH, temperature rise, as well as gradual depletion of nutritional medium composition in course of technological process, it is able to accomplish milk souring.
EFFECT: ensuring higher strain viability under unfavourable cultivation conditions.
3 tbl, 4 ex
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| STREPTOCOCCUS LACTIS STRAIN USED IN FERMENTS FOR MAKING SOUR MILK PRODUCTS | 0 |
|
SU1333709A1 |
| STRAIN OF STREPTOCOCCUS LACTIS SUBSP. ACETONICUS BACTERIA FOR PRODUCING CURD MILK ITEMS | 0 |
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SU1465455A1 |
| STRAIN OF STREPTOCOCCUS THERMOPHILUS BACTERIA FOR PRODUCING SOUR MILK PRODUCTS | 0 |
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| STREPTOCOCCUS THERMORPHILUS STRAIN USED FOR OBTANING SOUR CREAM | 0 |
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SU1351973A1 |
