FIELD: chemistry.
SUBSTANCE: group of inventions relates to versions of strain of nisin-resistant lactic acid bacteria and their application for obtaining fermented dairy products with reduced post-oxidation. Claimed are strain L. bulgaricus CNCM I-4452, strain L. bulgaricus CNCM I-4453 and strain L. helveticus CNCM under number I-4454, intended for obtaining fermented dairy product. Strains L. bulgaricus CNCM I-4452 and L. bulgaricus CNCM I-4453 are applied in method for reduction of post-oxidation in fermented dairy products by addition of at least one of said strains into dairy product matrix before stage of fermentation. Also claimed are fermented dairy product, obtained by said method, and lactic ferment, which contains at least one of said strains. After 28 days of storage at 4°C acidity in fermented dairy product constitutes 99°D with application of strain L. bulgaricus CNCM I-4452 and 104°D with application of strain L. bulgaricus CNCM I-4453.
EFFECT: group of inventions ensures slower kinetics of acidification in fermented dairy product.
12 cl, 2 dwg, 1 tbl, 1 ex
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