Fecha de publicación: -- Fuente: WIPO "milk" The invention relates to biotechnology and is the strain of lacto bacteria - Lactobacillus casei ssp. rhamnosus ІMB B-7059, applied in production of starter cultures for hard and semihard rennet cheeses. The strain of Lactobacillus casei ssp. rhamnosus ІMB B-7059 has strong antagonistic action towards extensive sweep of pathogenic microorganisms and opportunistic pathogens, moderate energy of acid formation in milk and good syneresis of milk coagulum, high ability of formation of aromatic compounds and low-molecular peptides, salt and thermal resistance, and low sensitivity towards potassium nitrate. The strain also is resistant towards such technological operations as freezing and sublimating.