FIELD: biotechnology.
SUBSTANCE: method comprises applying to fermented milk products by mixing of liquid culture of strain of propionic acid bacteria Propionibacterium freudenreichii R13-slg RNCIM B-11325 in the amount of 0.5-2.5 vol. % or freeze-dehydrated powder of this culture in an amount of 0.04-0.10 wt %, after which the product storage at 0-4°C for up to 2-3 months, at 20-22°C for up to 30-35 days and at 30-35°C for up to 2-8 days.
EFFECT: enrichment of fermented milk products with viable probiotic cells and vitamin B12 and safety of fermented milk products, which is recorded by the absence of fungal growth, the absence of change of taste, smell, formation of bubbles.
2 dwg, 1 tbl, 23 ex
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