Technology, energy, agriculture transport AIC

Solomon Alla – PhD, Associate Professor of the Department of “Food technology and microbiology” of the

Vinnytsia National Agrarian University (3, Sonyachna st., Vinnytsia, Ukraine, 21008, e-mail:

Soloalla78@ukr.net).

Polyevoda Yurii – PhD, Associate Professor of the Department of “Processes and Equipment for Processing

and Food Productions named after Prof. P.S. Bernik” of the Vinnytsia National Agrarian University (3,

Sonyachna st., Vinnytsia, Ukraine, 21008, e-mail: vinyura36@gmail.com).

ТНЕ FERMENTED SOUR-MILK DESSERTS WITH BIFIDOGENIC

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.

Key words: prebiotics, probiotics, symbiotics, bifidobacteria, lactobacilli, vegetable fillers,

biological value.

Fig. 3. Tab. 1. Ref. 20.

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