Effect of Buckwheat Extracts on Valuable Biotechnological Properties of Lactobacillus Acidophilus

Abstract

The effect of roasted and sprouted buckwheat grains extracts on the valuable biotechnological properties of Lactobacillus acidophilus has been studied. These prebiotics stimulate the growth and increase the number of microorganisms in certain concentrations; give the acidophilic starter a soft sour-milk taste.