Biotechnological research in the development of a functional product with a probiotic component

Aim. To develop the composition of a functional fermented product for therapeutic and preventive nutrition based on propionic acid bacteria enriched with carbohydrate-containing component – honey. Materials methods. The study objects were lyophilized starter (Propionibacterium freudenreichii subsp. shermanii), milk, honey samples made basis these components. We used physico-chemical methods (determination titrated acidity; pH determination), microbiological (Koch cup method; Gram stain), technological syneresis degree), organoleptic (the sensory profile) in our study. statistical processing results was carried out using Excel software Windows. Results discussion. During experimental studies it found that required amount sowing material (starter) to obtain proper quality should be 3.75 % raw (propionic 106 CFU/ ml). It proven optimum parameters main biotechnological stage drink preparation process were: temperature 30 °С, time 12 h, conditions anaerobic. shown adding 5 improved organoleptic, product, increased its biological value reduced process. Conclusions. According technological, physico-chemical, tests has been developed. developed meets nutritional needs is an additional source biologically active substances; will increase immune status body contribute improving overall health.