Abstract

The article presents the results of research of propionic acid bacteria culture and that of symbiotic starter microorganisms based on adapted mixture of kefir fungal yeast and propionic acid bacteria. The biochemical activity of starter cultures in the adapted mixture is investigated. It was revealed that when starters are cultured on the adapted mixture the time of fermentation increases. At the same time, the number of viable cells of propionic acid bacteria remains at a high level. The results of these studies have shown the possibility of using pure propionic acid bacteria cultures and yeast combination consisting of fungal kefir starter and propionic acid bacteria at a ratio of 1:1 for the production of adapted fermented milk products.

Keywords

Adapted mixture, propionic acid bacteria, symbiotic starter

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