CONSORTIUM OF MICROORGANISMS PROPIONIBACTERIUM SHERMANII, STREPTOCOCCUS THERMOPHILUS, ACETOBACTER ACETI USED FOR PREPARING FERMENTED-MILK FOODSTUFFS AND METHOD OF PRODUCTION OF FERMENTED-MILK PRODUCT农业专利-农业学术服务平台

专利权人:: VSEROSSIJSKIJ NAUCHNO-ISSLEDOVATEL'SKIJ INSTITUT M;VSEROSSIJSKIJ NI SKIJ I M

发明人:: SEMENIKHINA V.F.,ROZHKOVA I.V.,KHARITONOV V.D.,BOGDANOVSKIJ V.V.,BATURINA E.N.,LUZHKOV JU.M.,MALYSHKOV V.I.,PIVOVAROV V.I.,RYBALOV E.G.,USOV V.V.,TARASOV K.I.

摘要：: FIELD: biotechnology, microbiology, dairy industry. SUBSTANCE: consortium of microoganism strains consists of RTA Propionibacterium shermii E-1, Streptococcus thermophilus 17T and Acetobacter aceti 15-11 at the ratio: 10<SP>8</SP>-10 : 10<SP>7</SP>-10 : 10<SP>1</SP>-10 , respectively. For production of fermented-milk product normalized, homogenized and pasteurized milk is cooled to 30-42 C and fermented with symbiotic ferment prepared on the base of microorganisms consortium RTA. Fermented product is cooled to 20-25 C, packaged and cooled additionally to 4-6 C. Method involves the addition of aromatic substances or fruit filling agents to the cooled product at 20-25 C being in this case a sweetening agent is added before pasteurization. Product is prepared on the base of whole or defatted normalized milk. Storage time of product is 14-21 days at 4-6 C. Obtained consortium of bacterium strains show the moderate energy of acid production, high antibiotic activity with respe