Vichko O. Biotechnology for cultivating probiotic sour milk supplement based on natural association of Lactomyces tibeticus.

The composition of natural association of Lactomyces tibeticus was investigated to be composed of the following microorganisms: yeast cells of genus Saccharomyces, species Candida kefir; sour-milk bacteria Lactobacillus fermentum, Lactobacillus sp., Lactococcus lactis subsp. Lactis and Leuconostoc lactis and acetic acid bacteria Gluconobacter ox-ydans. Optimal technological parameters of milk fermentation by microbiota of Lactomyces tibeticus were determined, which allowed to obtain sour-milk product with sound organoleptic properties. Sour-milk product microorganisms based on Lactomyces tibeticus were found to demonstrate high antagonistic activity to opportunistic pathogenic microflora of intestinal tract, to be moderate-sensitive to a significant number of antibiotics, to withstand unfavourable gastrointestinal factors and develop considerable adhesive properties. It has been discovered that in the process of milk fermentation by microbiota of Lactomyces tibeticus the amount of lactose is approximately reduced 1,4 times. The concentration of 12 amino acids in sour-milk product is increased - 5 of which being indispensable (lysine, threonine, methionine, phenylalanine, tryptophan) as well as group B vitamins (B1, B2, B3, B6) that considerably promotes biological value of sour-milk product.