молочнокислі бактерії

Some morphological, physiological and biochemical characteristics of the probiotic species of lactic acid bacteria Lactobacillus reuteri are presented in the work. This species, according to literature sources, were isolated from the normal human microbiota, other members of the class Mammalia, as well as broilers and sourdough. The study of literature and Internet sources identified the importance of using different strains of L.

To optimization of the biotechnology functional dairy beverages production and comprehensive study of the physiological and technological characteristics of industrial producers werestudied. As was shown, an important factor for their cultivation and the definition of the final characteristics of the commodity productsis the optimization of the growth medium.