Metabiotic food systems are a complex of non-viable probiotic microorganisms and products of their lifetime metabolism, which maintain stability in a wide range of рН and temperature values. At the same time, sublimated metabiotic substances have suboptimal physicochemical characteristics associated with high hygroscopicity, unsatisfactory flowability, which complicates the industrial use of these systems. In order to justify the use of sublimated metabiotic substance in the technology of solid forms and for its further use in the development and production of new biologically active substances, specialized, including dietary, food products, physicochemical and technological characteristics were studied. Analysis of the flow and angle of repose parameters showed suboptimal values for the studied metabiotic food form, the numerical values of the studied parameters were 2,6 g/s and 35 and 57,5 degrees, the moisture content corresponded to 14,99%. Based on the sieve analysis data, it was established that the lyophilized metabiotic substance under study is heterogeneous, the degree of grinding varies from medium to very small, which is confirmed by low flowability indicators. The calculated Hausner and Carr coefficients for the metabiotic substance were 2,35 and 57,45, indicating insufficient attraction and adhesion under pressure. As a result of experimental tests, it was established that the substance under study has suboptimal technological properties, which determines the feasibility of using wet granulation technology for the development of rational forms and subsequent use in the food industry.

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