Active yeast-bacterial microbial consortium for production of food with functional properties

The work considers the possibility of yeast-bacterial microbial consortium production using milk raw material and lactose fermenting yeasts (from Transbaikalia region), cells of microbial association of kefir grains and Lactobacillus acidophilus. They use the chemical composition of the natural mineral water for the cultivation of microbial cells, which provides activity, resistance of lactose fermenting yeasts. The work studies the compatibility of yeast-bacterial consortium components and antibiotic activity of its consortium. It proves the compatibility of the yeast cells, cells of Lactobacillus acidophilus, microbial associations of kefir grains. The mix of yeast-bacterial consortium provides its resistance to pathogenic microflora (E.coli). It provides the data on the synthesis of vitamins B1, B2 and folic acid in yeast-bacterial suspension after the cultivation of the microbial consortium on a modified nutrient medium. The storage stability of the consortium of microorganisms is studied.