FIELD: food industry.
SUBSTANCE: one proposes a method for enhancement of bifidobacteria viability in the process of storage of a fermented fresh food product containing one or several Bifidobacterium strains. The method involves introduction of gum arabic into the said product before its packaging termination so that final gum arabic concentration in the said food product is from nearly 0.1 to nearly 3 wt %. Additionally one proposes a fermented food product manufactured by the said method.
EFFECT: invention allows to enhance bifidobacteria viability in the fermented product in the storage process providing for an insignificant impact on other lactic bacteria present in the said product.
12 cl, 7 dwg, 4 tbl, 2 ex
