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Priority to BG103015ApriorityCriticalpatent/BG63961B1/en
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Publication of BG63961B1publicationCriticalpatent/BG63961B1/en
Coloring Foods And Improving Nutritive Qualities
(AREA)
Medicines Containing Material From Animals Or Micro-Organisms
(AREA)
Dairy Products
(AREA)
Micro-Organisms Or Cultivation Processes Thereof
(AREA)
Abstract
The invention can be used in the production of lactic acid ferments, dietetic dairy foodstuffs used in dietetic regimen required for metabolism impairments, in particular of hyperlipidaemia. The new lactic acid products are produced with a ferment selected from the group of the known strains Lactobacillus delbrueckii subsp. Bulgaricus LBB.B5 - N 273 of NBIMCC, LBB.B144 - N 287, a new slected strain Streptococcus salivarius subs. Thermophilus LBB.T54, registered under N 2789 in NBIMCC and a combination of strain Lactobacillus Delbrueckii subsp. Bulgaricus LBB.B5 - N 273 of NBIMCC and strain Streptococcus salivarious subsp. Thermophilus LBB.T54 - No. N 2789 in NBIMCC as a mixed or symbiotic ferment. 4 claims
BG103015A1998-12-151998-12-15Dietetic lactic acid products for food therapy and ferments for lactic acid products
BG63961B1
(en)
Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria
Composition and process for producing a fermented milk product comprising application of a lactose-deficient s. thermophilus strain, a lactose-deficient l. bulgaricus strain and a probiotic strain