Scientists from the Russian Federation have identified another 20 "pure" strains of lactobacilli.

They will be used for the production of dairy products. Microbiologists from Tomsk State University (TSU) have identified another 20 new strains of lactobacilli without antibiotic resistance for the production of fermented milk products. This was reported by TASS in a press release from the university. Earlier, the university transferred 20 verified strains to a commercial partner (OOO "Uglich Biofactory"). To date, microbiologists have identified and handed over a total of 40 "clean" strains for domestic starters. "TSU scientists are helping the Russian food industry to form a bank of high-performance bacteria for the production of useful and safe dairy products. <...> At the same time, scientists conducted research in which they managed to "catch" the culprit of cheese spoilage—a bacterium that enters the production with cow's milk, capable of causing significant harm to cheesemakers," the report said. Microbiologists identified 100 "clean" (without antibiotic resistance) ...