Abstract

In order to obtain starter cultures for new fermented milk products, the influence of growing conditions (temperature, the ratio of the number of lactic acid bacteria introduced (LAB)) on the interaction of LAB with probiotic properties was studied. The manifestation of organoleptic, antimicrobial properties is shown when using compositions of LAB of various genera and species.

中文翻译：

---

不同复合生长条件下乳酸菌的相互作用

摘要

为了获得新发酵乳制品的发酵剂，研究了生长条件（温度、引入的乳酸菌（LAB）的数量比）对 LAB 与益生菌特性相互作用的影响。当使用各种属和种的 LAB 组合物时，表现出感官、抗微生物特性。