Open AccessEFFECT OF SKIMMED FERMENTED MILK FERMENTED BY LACTOBACILLUS FER-MENTUM AG8 END LACTOBACILLUS PLANTARUM AG9 STRAINS ON RATS PRO-DUCTIVE PROPERTIES
Author(s) -
T. A. Petrova,
AUTHOR_ID,
Е. В. Никитина,
A.O. Sinelnikova,
L.R. Kayumova,
A.M. Ezhkova,
В О Ежков,
AUTHOR_ID,
AUTHOR_ID,
AUTHOR_ID,
AUTHOR_ID,
AUTHOR_ID,
AUTHOR_ID
Publication year - 2020
Publication title -
učenye zapiski kazanskoj gosudarstvennoj akademii veterinarnoj mediciny im. n.è. baumana
Language(s) - English
Resource type - Journals
ISSN - 2413-4201
DOI - 10.31588/2413-4201-1883-244-4-144-147
Subject(s) - lactobacillus plantarum , food science , fermentation , lactobacillus fermentum , skimmed milk , biology , lactobacillus , fermented milk products , yeast , bacteria , lactic acid , biochemistry , genetics
In this work the influence of skimmed dairy product fermented by strains L. fermentum AG8 or L. plantarum AG9 on laboratory animals is investigated. Wistar rats were used as a model and fermented milk products were introduced into their diet. Laboratory Wistar rats were used as a model and fermented milk product was introduced into their diet. At the end of the experiment productivity, morphology of gastrointestinal organs, liver and kidneys, microbiological composition of the large intestine content were evaluated. The use of fermented milk product with lactobacilli in the diet increases the growth of weight of animals, does not adversely affect the digestive system, liver and kidneys. Introduction to the diet of this dairy product leads to a decrease in the number of yeast and coliform bacteria in the intestines of rats.