METHOD FOR OBTAINING A STARTER FOR THE PRODUCTION OF KUMIS Russian patent published in 2023 - IPC A23C9/127 C12N1/20 C12N1/16 

FIELD: biotechnology; dairy industry.

SUBSTANCE: invention can be used to obtain fermented milk products such as kumis. The method for producing bulk starter involves obtaining laboratory, then industrial starter from strains of lactobacilli L. acidophilus K 1901, L. acidophilus K 1902, L. delbrueckii subsp. bulgaricus K 1903 and lactic yeast strain C. lusiteniea 1 D VKPM Y-4861, taken in a ratio of 1:1:1:3, at the rate of 1 ml of each culture of lactobacilli and 3 ml of lactic yeast per 1 liter of milk. Lactobacilli cultures are used with a content of at least 5x10⁸ CFU/ml, yeast - 5x10⁹ CFU/ml. The mother culture is incubated in a thermostat at a temperature of 28-30°C, then it is introduced into cooled mare’s milk pasteurized in a water bath at a temperature of not more than 60°C for 15 minutes at the amount of 5% of the total volume of the product, thoroughly mixed for 20 minutes and put in a thermostat for 10-12 hours at a temperature of 30°C.

EFFECT: invention makes it possible to obtain a national fermented milk drink - kumis.

1 cl