FIELD: biotechnology.
SUBSTANCE: invention refers to the area of biotechnology and dairy products industry. Streptococcus thermophilus strains shall be obtained from the surface of the plant called stone pink. The strain is deposited with the Russian National Collection of Industrial Microorganisms (RNCIM) at registration number RNCIM-B 10089. The strain shall be cultivated in culture medium of firm and liquid texture milk.
EFFECT: enhanced fermented milk products preparation- Mechnkov curdled milk and sour cream with 10% fat content - using lactic bacteria with high antagonistic activity.
2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| Streptococcus thermophilus STRAIN USED FOR PRODUCTION OF FERMENTED MILK PRODUCTS | 2014 |
|
RU2567150C1 |
| METHOD FOR PRODUCTION OF CURDLED MILK FROM BUTTERMILK | 2012 |
|
RU2529963C2 |
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|
SU1664838A1 |
| SOUR CREAM PRODUCTION METHOD "GOURMET" MADE OF CLOTTED CREAM | 2019 |
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| Streptococcus salivarius VKPM V-11177 STRAIN USED FOR PRODUCTION OF FERMENTED MILK PRODUCTS AND PRO-BIOTIC PREPARATIONS | 2014 |
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| Streptococcus salivarius STRAIN VKPM V-11174, OBTAINED ON AVAILABLE MEDIUM | 2014 |
|
RU2567814C1 |
| METHOD FOR PRODUCTION OF SYNBIOTIC FUNCTIONAL FERMENTED MILK PRODUCT | 2014 |
|
RU2597980C2 |
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| "LAKOMKA" SOUR CREAM PRODUCTION METHOD | 2011 |
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| CONSORTIUM OF LACTIC ACID CULTURE STREPTOCOCCUS THERMOPHILUS AND LACTOBACILLUS DELBRUECKII SUBSP BULGARICUS BEING USED FOR PREPARING SOUR MILK PRODUCTS | 0 |
|
SU1750592A1 |
