https://www.selleckchem.com/pr....oducts/prt062607-p50
For the production of fermented milk drinks, cultures of microorganisms other than traditionally applied can be used. Such possibilities are created by the symbiotic culture of bacteria and yeast (SCOBY), which is used to produce kombucha. The aim of the study was to evaluate the possibility of using kombucha and the SCOBY for fermented milk drink products. The drinks were developed with a lactose-free variant and traditional milk. For the analysis of the obtained beverages, microbiological methods (CFU method), chemical m
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