PROBIOTICS CONSORTIUM CREATION

The development of effective probiotic starter cultures, dietary and biologically active additives, specialized food products based on probiotic communities is one of the promising areas of modern microbiology and biotechnology. The paper presents the results of the creation of a consortium based on Lactobacillus casei K-25, Lactobacillus fermentum 90-Ts-4(21), Propionibacterium freudenreichii F3 with a culture ratio of 1:1:2. It is shown that the microorganisms of the consortium survive in conditions similar to those of the gastrointestinal tract. Based on the active change in acidity, reduction of reducing substances during fermentation of skimmed milk and lactose-free whey, the effectiveness of the created consortium of probiotics when using it as a starter culture has been proven. The developed consortium can be used in the future to develop starter cultures, food and biologically active additives, and specialized food products based on it.