[Biotechnology of yogurt and kefir production, study of their effect on human health].
Biotechnological parameters of bioyogurt and biokefir production have been studied. The impact of the temperature on biological activity of lactic acid bacteria strains have been studied in the consortia of direct vat set (DVS). The phase of milk fermentation and increase of acid production comes within 6 hours at the temperature of 40 degrees C and pH in the limits of 4.7-5.1 for thermophilic strains and 30 degrees C and pH 5.4-5.7 for mezophilic strains. The concentration of alive cells counts 5 x 10(10) CFU per 1 ml of the product. The probiotic properties of bioyogurt and biokefir have been proved by clinical trials. Positive effect on the health of elder people has been shown. Bioproducts have been related by clinicists to the group of functional products.
Chagarovskiĭ
V P
VP
Joint Stock Company Galakton, 4 M. Raskova St., Kyiv, 02660, Ukraine.
Zholkevskaia
I G
IG
D000284:Administration, Oral; D000368:Aged; D001644:Bifidobacterium / Q000254:growth & development; D020811:Biomedical Technology; D043302:Cultured Milk Products / Q000382:microbiology; D006094:Gram-Positive Bacteria / Q000254:growth & development*; D006262:Health; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007779:Lactobacillus acidophilus / Q000254:growth & development; D008875:Middle Aged; D019936:Probiotics / Q000008:administration & dosage*; D013291:Streptococcus / Q000254:growth & development; D013696:Temperature; D015014:Yogurt / Q000382:microbiology