Abstract
The consortium of symbiotic strains of lactobacilli Lactobacillus plantarum MDIIE 2165 and Lactobacillus rhamnosus MDIIE 2166, deposited in the All-Russian Collection of Microorganisms (IBFM RAS), is the most suitable starter for obtaining a fermented beet juice (FBJ). These innovative probiotic lactobacilli ensure a deep processing of raw materials and allow a specialized food product with high organoleptic characteristics, biological value and adaptogenic properties to be obtained. FBJ can be used as a specialized nutrition product to improve the performance of athletes and people working and living in extreme conditions, as well as to prolong the professional longevity of the population.
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