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.
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Israyelyan, A., Karapetyan, K., Arstamyan, L. et al. Interaction of Lactic Acid Bacteria under Different Conditions of Combined Growth. Biol Bull Russ Acad Sci 48, 290–295 (2021). https://doi.org/10.1134/S1062359021030079
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DOI: https://doi.org/10.1134/S1062359021030079