FIELD: biotechnology; microbiology; food (dairy) industry.
SUBSTANCE: invention is a new bacterial strain of lactic acid bacteria Lactococcus lactis 12/16/PSH VKPM B-14320 characterized by an acid formation rate of 70°T for 7.5 hours of cultivation and an increase in the dynamic viscosity of the finished product up to 25.3 MPa⋅c, when cultured in skim milk.
EFFECT: strain can be used for the production of fermented milk products characterized by a pure fermented taste and balanced acidity, and increased rheological properties without adding additional components that increase the viscosity of the finished product.
1 cl, 4 ex
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