TECHNOLOGY FOR THE PRODUCTION OF PROBIOTIC FOOD PRODUCTS BASED ON LACTOBACILLUS RHAMNOSUS
Keywords:
Lactobacillus rhamnosus, probiotic products, technology, food industry, immunityAbstract
Lactobacillus rhamnosus is a lactic acid bacterium with well-documented probiotic properties. It is widely used in the food industry, particularly in the production of dairy products, functional beverages, and dietary supplements. The key advantage of this bacterium is its strong resistance to adverse conditions and its ability to colonize the human intestine, thereby providing numerous health benefits. The use of L. rhamnosus in probiotic food production improves product quality, extends shelf life, balances intestinal microflora, and strengthens the immune system.
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