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Title of article A NEW SYNBIOTIC FERMENTED DAIRY PRODUCT: TECHNOLOGICAL PRODUCTION FEATURES
Authors

Zakharova L., Kuzbass State Agricultural Academy, Kemerovo, Russia, zaharova_lm@mail.ru

Gorbunchikova M., Kuzbass State Agricultural Academy, Kemerovo, Russia

Section
Year 2021 Issue 1 UDC 637.146
DOI 10.21603/2074-9414-2021-1-17-28
Abstract Introduction. Many strains used in dairy industry are antagonists of harmful microflora. Logically, a successful combination of several cultures can enhance the bactericidal effect. The present research objective was to develop a fermented milk drink using a prebiotic to stimulate a multicomponent starter culture.
Study objects and methods. The research featured pure strains of Bifidobacterium bifidum strain No. 791 and Lactobacillus acidophilus (VZ-AP), as well as Bio-fi Pro WR 400 beet fiber. The study involved standard and conventional research methods.
Results and discussion. The first stage defined the optimal ratios of B. bifidum and L. acidophilus for a two-component starter culture, as well as the optimal production method and their antibiotic activity. The second stage featured the functional and technological properties of the prebiotic beet fiber and its effect on the development of microorganisms in the starter. The study resulted in the main production parameters and a technological scheme for the production of fermented dairy product.
Conclusion. The paper introduces a new technology for production of a functional fermented milk product fortified with probiotics and prebiotics, as well as approved technical documentation. The new functional fermented dairy product was based on a starter culture that combined a liquid concentrate of B. bifidum strain No. 791 and a starter culture of L. acidophilus (VZ-AP). The optimal ratio of microbial cultures was 5:1, respectively. The starter strain proved to have a high antibiotic activity. Prebiotic beet fiber Bio-fi Pro WR 400 could be recommended as a product stabilizer at the optimal amount of 0.7% by weight of standardized milk.
Keywords Probiotic, prebiotic, sourdough, Lactobacillus acidophilus, Bifidobacterium, antibiotic activity, antagonists
Artice information Received November 17, 2020
Accepted December 14, 2020
Available online March 25, 2021
For citation Zakharova LM, Gorbunchikova MS. A New Synbiotic Fermented Dairy Product: Technological Production Features. Food Processing: Techniques and Technology. 2021;51(1):17–28. (In Russ.). https://doi.org/10.21603/2074-9414-2021-1-17-28.
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