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 biochemical composition was investigated. Results of addition of lemon acid and improvement of diagnostic indicators are demonstrated. Features of sour-milk bacteria are confirmed. Results of biochemical experiences with biologically active drinks for this purpose was 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.