They evidence that fermented juice is an unfavorable environment for the
development and even the presence of intestinal bacteria in it. This gives additional
advantages in terms of storage time and biological protection of human body from
disturbance of its digestive tract natural microflora.
CONCLUSION
We were determining the antimicrobial activity of L. casei ssp. аlactosus strains,
which is over 50% of initial amount in 30 minutes and comprised up to 100% for both
studied strains after 60 minutes of exposure.
To receive lactic-acid bacteria-fermented birch sap, it is enough to pasteurize the
birch sap at (80±2)°C for (10±1) minutes, apply about 3% of the seed material and
store it at room temperature close to (20±2)°C in a hermetically sealed containers to
protect them against aerobic microorganisms' ingestion – from film yeast and mold.
Thus, the use of fermented beverages, the technology of which is based on lactic-
acid bacteria metabolism, is able to regulate the processes associated with intestinal
microflora's disturbances, and has a general curative effect on human body.
Fermentation process's duration of 4 days can be recommended as a rational one
taking into account the described type of lactic acid accumulation pattern. A
sufficiently high degree of accumulation of lactic acid is achieved at this duration. The
subsequent increase in duration leads to a significant deceleration of the fermentation
process, which is not efficient.
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