METHOD FOR PROBIOTIC PRODUCTION, TWO STRAINS STREPTOCOCCUS SALIVARIUS SUBSP THERMOPHILUS USED FOR PROBIOTIC PRODUCTION
FIELD: biotechnology, in particular food processing, dairy and medicine industry. ^ SUBSTANCE: claimed method includes broth preparation, sterilization and cooling. In prepared broth probiotic strain together with two non-lysogenic strains of thermophylic streptococcus in ratio 4:1 and 3:2, respecti...
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| creator | BOL'SHAKOVA E.V GANINA V.I |
| description | FIELD: biotechnology, in particular food processing, dairy and medicine industry. ^ SUBSTANCE: claimed method includes broth preparation, sterilization and cooling. In prepared broth probiotic strain together with two non-lysogenic strains of thermophylic streptococcus in ratio 4:1 and 3:2, respectively, are cultivated. Mass of each probiotic strain Streptococcus salivarius subsp. Thermophilus is built up separately from one another. Then strains are mixed in equal amounts, pre-packed, dried and packed. ^ EFFECT: increased assortment of probiotic agents with improved properties. ^ 4 cl, 2 tbl, 5 ex |
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In prepared broth probiotic strain together with two non-lysogenic strains of thermophylic streptococcus in ratio 4:1 and 3:2, respectively, are cultivated. Mass of each probiotic strain Streptococcus salivarius subsp. Thermophilus is built up separately from one another. 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In prepared broth probiotic strain together with two non-lysogenic strains of thermophylic streptococcus in ratio 4:1 and 3:2, respectively, are cultivated. Mass of each probiotic strain Streptococcus salivarius subsp. Thermophilus is built up separately from one another. 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In prepared broth probiotic strain together with two non-lysogenic strains of thermophylic streptococcus in ratio 4:1 and 3:2, respectively, are cultivated. Mass of each probiotic strain Streptococcus salivarius subsp. Thermophilus is built up separately from one another. Then strains are mixed in equal amounts, pre-packed, dried and packed. ^ EFFECT: increased assortment of probiotic agents with improved properties. ^ 4 cl, 2 tbl, 5 ex</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FOODS OR FOODSTUFFS HUMAN NECESSITIES HYGIENE MAKING THEREOF MEDICAL OR VETERINARY SCIENCE METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | METHOD FOR PROBIOTIC PRODUCTION, TWO STRAINS STREPTOCOCCUS SALIVARIUS SUBSP THERMOPHILUS USED FOR PROBIOTIC PRODUCTION |
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