Abstract
Industrial starter cultures and probiotics are part of many functional dairy and plant bioproducts. Starter cultures affect the clot structure of fermented dairy and plant bioproducts. This article introduces new types of dairy and plant probiotic products with their biochemical, microbiological, and rheological properties. The research featured three microbial starter consortia fortified with propionic acid bacteria. Activated propionic acid bacteria Propionibacterium freundenreichii subsp. shermanii AC-2503 served as a control. Dairy, lactose-free, oat, and rice raw materials were used as foundations. The tests including an objective consistency assessment. The viable microbial cell count in the finished bioproducts was as high as 107–108 CFU/cm3. The dairy samples demonstrated the highest viscosity. The plant bioproducts had weak clots, but the starter consortia made them uniform.
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