OPTIMIZATION OF TECHNOLOGICAL PARAMETERS FOR BIOTECHNOLOGICAL PRODUCTION OF FEED ADDITIVE BASED ON MICROBIOTA OF “TIBETAN KEFIR GRAINS”

  • OLENA VICHKO
    Ternopil Ivan Puluj National Technical University, 56 Ruska str., 46001 Ternopil, Ukraine
    o.vichko.te@gmail.com
  • OLGA SHVED
    Lviv Polytechnic National University, 12 Bandera str., 79013 Lviv, Ukraine
  • MYKOLA KUKHTYN
    Ternopil Ivan Puluj National Technical University, 56 Ruska str., 46001 Ternopil, Ukraine
  • ROMANNA PETRINA
    Lviv Polytechnic National University, 12 Bandera str., 79013 Lviv, Ukraine
  • ANDRIY МYLYANYCH
    Lviv Polytechnic National University, 12 Bandera str., 79013 Lviv, Ukraine
  • MARIIA BABII
    Ternopil Ivan Puluj National Technical University, 56 Ruska str., 46001 Ternopil, Ukraine
  • VOLODYMYR NOVIKOV
    Lviv Polytechnic National University, 12 Bandera str., 79013 Lviv, Ukraine

Abstract

Biochemical and microbiological changes in processes of fermentation and storage of fermented milk product prepared using Tibetan kefir grains were studied. Principal stages for the production of feed additive were depicted in biotechnological and technological schemes with equipment. Technological parameters, conditions of cultivation and fermentation were selected to manufacture product in industrial scale.

Cuvinte cheie

biotechnological and technological schemes fermented milk product kefir grains