Development of a technology for a new lactic acid product using a microbiological consortium

This article examines the characteristics and methods of obtaining a new fermented dairy product derived from a microbiological consortium. In the agricultural sector, there is potential for using propionic acid bacteria and Lactobacillus acidophilus as probiotic microflora to enhance the productivity of fermented dairy products. In industrial production based on a microbiological concentrate, the study explores the interactions and methods for obtaining fermented dairy products such as Bifilife, acidophilic yeast, and their impact on growth and development. Improving the environmental conditions and economic potential of technological resources through microbiological consortia in the agricultural sector has led to an expansion of the range of specialized food products with a targeted, balanced composition and valuable nutrients in the food market. The study presents the structure and results of a new domestic fermented dairy product based on the use of a microbiological consortium (autoprobiotics, heteroprobiotics, and complex probiotics) in the zero-waste, integrated processing of dairy raw materials of animal origin. In modern conditions, there is a decline in public health due to an unfavorable environmental situation and the widespread use of antibiotics. The study of microbial consortia is considered one of the most relevant and promising issues for humanity.