ТНЕ FERMENTED SOUR-MILK DESSERTS WITH BIFIDOGENIC

Abstract

Probiotic cultures that provide a beneficial effect on the consumer's organism and normalize the composition and functions of the microflora of the gastrointestinal tract include such types of lacto-and bifidobacteria as Lactobacillusacidophilus, Lactobacilluscasei, Bifidobacteriumspp. (B. adolescentis, B. animalisssp. Lactis, B. bifidum, B. longum, B. breve). Bifidobacteria are one of the most important groups of intestinal microorganisms that dominate the anaerobic flora of the colon. The International Dairy Federation calls bioproducts such mixtures that contain at least 1 ∙ 106 bifidobacteria in 1 cm3. It should be noted that for most microorganisms that are representatives of the normal microflora of the human intestinal tract, milk is an unfavorable environment for their development. This is due to the fact that low-molecular compounds, such as free amino acids, monosaccharides, essential for the development of microorganisms are practically absent in milk, and the fact that most bacteria of the genus Lactobacillus, Lactococcus and Bifidobacterium belong to obligate anaerobes, which are negatively affected by air oxygen. Therefore, bifidobacteria that belong to anaerobes in milk develop very slowly. Bifidobacteria are actively involved in the restoration of normal intestinal microflora in gastrointestinal diseases and after antibiotic treatment. To stimulate their development, it is necessary to use strains of bifidobacteria adapted to milk, to provide the necessary composition of the nutrient medium and growth stimulants for their development, and also to cultivate them together with lactic acid bacteria that have high β-galactosidase activity, which increases their own β-galactosidase activity bifidobacteria.