This study focuses on the isolation of lactic acid bacteria (LAB) strains and the development of food-grade starter cultures. The research involved screening isolates for acid-forming capacity and sensory traits. A simplified, peptone-free nutrient medium and cryoprotective system based on skim milk powder and lactose were formulated to enhance survival during freeze-drying.Results showed high viability and good fermentation capacity in the final products.

Бадран М. (науч. рук. Никифорова А.П.) Isolation of strains and development of starter cultures for fermented milk products // Сборник тезисов докладов конгресса молодых ученых. Электронное издание. – СПб: Университет ИТМО, [2026]. URL: https://kmu.itmo.ru/digests/article/16112