Starter cultures compositions with probiotics for fermented milk products and cosmetics

<p>The expediency of optimization of starter cultures composition of mixed cultures <em>Lactococcus sp.</em> and mixed cultures <em>Bifidobacterium bifidum BB 01 + Bifidobacterium longum BL 01 + Bifidobacterium breve BR 01 </em>for the manufacture of fermented milk products and cosmetics for teenagers and people under the age of 40-45 years with probiotics has been substantiated.</p><p>The value of titratable acidity, number of viable cells of bifidobacteria has been determined, as well as the most probable number of lactobacterium in fermented probiotic clots obtained with different ratios of mixed cultures <em>Lactococcus sp.</em> and mixed cultures of <em>Bifidobacterium sp.</em> in starter cultures compositions (the initial concentration of the mixed cultures (MC) <em>Lactococcus sp.</em> and MC <em>Bifidobacterium sp.</em> varied within the range of 1×10⁵ – 1×10⁶CFU/cm³ of the inoculated milk, enriched with fructose as a growth factor of bifidobacteria). The high content of probiotics and the lowest values of titratable acidity are typical of the fermented milk clots obtained using starter cultures composition with a ratio of MC <em>Lactococcus sp</em>. : MC <em>Bifidobacterium sp</em>. 1 : 10. The maximum number of lactococci viable cells is observed in clots obtained using starter cultures composition with the initial ratio of MC <em>Lactococcus sp</em>. : MC <em>Bifidobacterium sp</em>. 10 : 1. The optimum ratio of MC <em>Lactococcus sp</em>. and MC <em>Bifidobacterium sp</em>. – 1 : 10 has been established (initial concentration of the cultures at inoculation – 1×10⁵ and 1×10⁶ CFU/cm³, respectively) for the production of fermented milk products and cosmetics with probiotics, where the maximum value of the quality aggregated factor – 7, 12 is noted.</p>It is shown that a fermented probiotic milk clots obtained using starter cultures composition with an optimum ratio of cultures of lacto- and bifidobacteria (1 : 10) have good sensory characteristics, contain a high number of viable cells of bifidobacteria and lactobacteria – (9,15±0,14)×10⁹ and (8,50±0,50)×10⁸ CFU/cm³, respectively, and a low level of titratable acidity at a specified value of the active acidity and are safe in terms of microbiological characteristics