METHOD FOR OBTAINING A DAIRY PRODUCT FERMENTED WITH LACTIC ACID BACTERIA AND BACILLUS BACTERIA, BACTERIAL COMPOSITION AND ITS APPLICATION IN THIS METHOD Russian patent published in 2021 - IPC A23C9/127 A23C19/32 

FIELD: dairy industry.

SUBSTANCE: group of inventions relates to the dairy industry. Mammalian milk is fermented for 3-48 hours using 10⁴-10¹² CFU/ml of inoculated lactic acid bacteria (LAB) and 10⁴-10¹² CFU/ml of inoculated Bacillus bacteria under suitable conditions at a temperature of 22 to 45°C until the fermented milk reaches the desired pH value of 3.5 to 5.5. LAB and Bacillus bacteria are introduced simultaneously. Bacillus bacteria are at least one Bacillus selected from a group consisting of: Bacillus amyloliquefaciens, Bacillus aryabhattai, Bacillus atrophaeus, Bacillus clausii, Bacillus coagulans, Bacillus flexus, Bacillus fusiformis, Bacillus lentus, Bacillus licheniformis, Bacillus megaterium, Bacillus methylotrophicus, Bacillus mojavensis, Bacillus pumilus, Bacillus safensis, Bacillus siamensis, Bacillus sonorensis, Bacillus simplex, Bacillus subtilis, Bacillus tequilensis and Bacillus vallismortis. The composition and application of the Bacillus bacterium for the production of dairy products is presented.

EFFECT: group of inventions provides improved acidifying activity, lactic acid bacteria reach the desired lower pH level faster, and also provides a high-quality product without phase separation and undesirable color with improved consistency and/or increased vitamin K content.

13 cl, 5 dwg, 2 tbl, 9 ex