The main purpose of the study was to develop technologies for the production of lactose-free fermented milk products based on active strains of lactose-utilizing microorganisms. As a result, 12 consortiums were created, which include lactic acid bacteria and yeast. To determine the starter properties of the created compositions, the biocompatibility of microorganism cultures was evaluated using the perpendicular streak technique on a dense nutrient medium. The viability score was checked by the Miles&Misra method, the antagonism score with the block, hole, prick, and stroke methods. All cultures of the consortium members: C136, C198, C196, C190, DK26, C237, LB4, LB24, LC59, LR 12, L98, LB24, LC70, LC90, LR 12, LC 58, LB4, L98 - are biocompatible, antagonists to opportunistic microorganisms such as: E. coli, S. marc., S. typh. With high viability, having the ability to utilize milk sugar - lactose, which was confirmed by us in previous scientific studies.


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