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The article presents the results of technological development to receive bacterial concentrate of the microbial consortium that can be applied in fermented milk production of mixed fermentation and as a biologically active food additive. It was investigated the possibility of using rye flour to increase the biomass of microbial consortium, which has been obtained by auto-selection of kefir starter and thermophilic lactobactillus microflora. The qualitative characteristics of bacterial concentrate indicate its high biochemical activity.

Qualitative Characteristics of Bacterial Concentrate of Microbial Consortium