Abstract
The paper presents data on the assessment of the biotechnological activity of new consortiums of lactic acid bacteria Lactobacillus with the proteolytic activity. A comparative assessment of the biotechnological use of previously isolated strains of lactic acid bacteria and their combinations using methods that are highly effective in the technology of fermented food products is carried out. Biotechnological properties were studied on various food objects and substrates of animal and plant origin with a high protein content. As a result of the studies, consortiums of lactic acid bacteria, they can be recommended for inclusion in the composition of starter cultures for the production of functional products.
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