PROBIOTIC PROPERTIES AND RELEVANCE OF PRACTICAL APPLICATION L. ACIDOPHILUS

Author:

Boyarineva I. V.1

Affiliation:

1. Khabarovsk State University of Economics and Law

Abstract

Creating probiotic complex starter cultures and increasing the probiotic activity of traditional dairy products is an urgent task today. The active principle of these products is live lactobacilli, in particular, L. Acidophilus, which have a wide range of probiotic activity. The article is devoted to the description of the probiotic culture of Lactobacillus acidophilus. The article describes the probiotic and biochemical properties of Lactobacillus Acidophilus, provides examples of the practical use of this culture in the medical and food industries.

Publisher

Federal State Budgetary Educational Institution of Higher Education Khabarovsk State University of Economics and Law

Reference21 articles.

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