Some ways of increasing biochemical properties of sour-milk bacteria in preparation of drinks

Abstract

In article is investigated the sour-milk bacteria which are widely used in production and their influence on a human. Especially Str.lactis, Lb. Bulgaricum and yeast, a type of Torulopsis Sk added in drink and their bio chemical composition was investigated. Results of addition of lemon acid and improvement of diagnostic in dicators are demonstrated. Features of sourmilk bacteria are confirmed. Results of biochemical experiences with biologically active drinks for this purpose фку shown. In article results of influence on a human body of positive and negative properties are presented. In vitro the lemon is added instead of aroma producing bacteria for to improve the composition of vitamins is added.