METHOD OF PROTECTION OF FERMENTED MILK PRODUCTS AGAINST SPOILAGE WITH FUNGI

FIELD: biotechnology.SUBSTANCE: method comprises applying to fermented milk products by mixing of liquid culture of strain of propionic acid bacteria Propionibacterium freudenreichii R13-slg RNCIM B-11325 in the amount of 0.5-2.5 vol. % or freeze-dehydrated powder of this culture in an amount of 0.0...

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Hauptverfasser:	KURAKOV ALEKSANDR VASIL'EVICH, RYZHKOVA EVGENIJA PETROVNA, DANILOVA IRINA VALENTINOVNA
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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