INVESTIGATION OF THE PROCESS OF FERMENTATION OF CAMEL MILK VARIOUS TYPES OF LACTOBACILLI AND BIFIDUS BACTERIAS
Published: 21 May 2015
Abstract: Formation of probiotic properties of dairy products depends largely on the composition of the macrobiotic of ferment, so studies are necessary for the selection of specific strains of bacteria producing a complex of biologically active substances and enzymes. The first phase of research is to study the morphological, physiological and biochemical production and properties of different strains of lactic acid bacteria exhibited in fat-containing dairy environment. Main basic raw material for the production of fermented milk product is developed camel milk with different fat-contents. High nutritional and biological value of camel milk, as well as the best of their digestibility compared with other types of milk will create a product that meets the physiological needs of the body's essential nutrients and energy. In the manufacture of probiotic dairy products functionality greatest attention must be paid to bifidus bacterias and lactobacilli as main representatives of the normal intestinal microflora, providing high colonization resistance of the intestinal tract and increases the activity of the organism`s immunomodulatory.
Keywords: microflora, microbiota, bifidobacterium, multiple strain starter, probiotic
Download full text
Back to the contents of the volume
© 2018 The Author(s). This is an open access article distributed under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0/
, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. This permission does not cover any third party copyrighted material which may appear in the work requested.