The prospect of using immobilized lactic acid micro-organisms in the simulation of whey-based beverages
The article demonstrates the feasibility of the prospect for application of   marine genesis polysaccharides as a component of a whey-based fermented beverage as an example of the experimental model. The issues of quality and safety, and the comparative dynamics of microbial indicators changing during storing beverages with and without polysaccharides were considered. Stabilizing role of marine genesis polysaccharides during storing whey-based beverages was proved.