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

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.

Keywords

• biotechnological and technological schemes
• fermented milk product
• kefir grains