Interaction of Lactic Acid Bacteria under Different Conditions of Combimed Growth
For the obtaining of starters for new fermented dairy products, the effect of growing conditions (temperature, the ratio of the amount of lactic acid bacteria introduced) on the interaction of lactic acid bacteria (LAB) with probiotic properties has been investigated. The presence of organoleptic, antimicrobial parameters is shown during the use of compositions of LAB of different genus and species belonging.