Biotechnological research in the development of a functional product with a probiotic component

Abstract

Aim. To develop the composition of a functional fermented product for therapeutic and preventive nutrition based on propionic acid bacteria enriched with carbohydrate-containing component – honey. Materials and methods. The study objects were a lyophilized starter of propionic acid bacteria (Propionibacterium freudenreichii subsp. shermanii), milk, honey and samples of a functional fermented product made on the basis of these components. We used physico-chemical methods (determination of titrated acidity; pH determination), microbiological methods (Koch cup method; Gram stain), technological methods (determination of the syneresis degree), and organoleptic methods (the sensory profile) in our study. The statistical processing of results was carried out using the Excel software for Windows. Results and discussion. During the experimental studies it was found that the required amount of the sowing material (starter) to obtain a product of the proper quality should be 3.75 % of the amount of the raw material (propionic acid bacteria – 106 CFU/ ml). It was proven that the optimum parameters of the main biotechnological stage of the drink preparation process were: temperature – 30 °С, time – 12 h, conditions – anaerobic. It was shown that adding 5 % of honey improved the organoleptic, physico-chemical parameters of the product, increased its biological value and reduced the time of the technological process. Conclusions. According to the results of the technological, physico-chemical, microbiological tests the composition of the fermented product based on propionic acid bacteria enriched with honey has been developed. The product developed meets the nutritional needs and is an additional source of biologically active substances; it will increase the immune status of the body and contribute to improving its overall health.