Main Microbiological and Biological Properties of Microbial Associations of “Lactomyces tibeticus”.

Abstract

“Lactomyces tibeticus” is the associative consortium of different taxonomic groups of microorganisms: lactomyces, Saccharomyces spp., Candida kefir; lactic acid bacteria - Lactobacillus fermentum, Lactobacillus spp., Lactococcus lactis subsp. lactis, Leuconostoc lactis; also acetic acid bacteria - Gluconobacter oxydans is found. When fermentation of milk microbiota Lactomyces tibeticus at a temperature 28 ± 1 °C for 24 h, the acidity of the product ranged from 80 to 120 ºT, the amount of lactic acid bacteria - (2,9 ± 0,22) х 108 CFU/cm3, lactomyces - (3,7 ± 0.27) х 104 CFU/cm3 are defined. During the fermentation of milk Lactomyces tibeticus synthesizes 12 amino acids, five of which are irreplaceable - lysine, threonine, methionine, phenylalanine, tryptophan and B vitamins - B1, B2, B3, B6, which greatly increases the biological value of fermented milks are fixed.