Lactic and Propionic Acid Bacteria: the Formation of a Community for the Production of Functional Products with Bifidogenic and Hypotensitive Properties

Abstract

The work presents the results of studies on the creation of a combined starter culture based on lactic and propionic acid bacteria and the functional properties of products based on it. It was shown that the fermented product obtained from a combined starter based on Lactococcus lactis ssp. cremoris CR201, Lactobacillus rhamnosus F and Propionibacterium shermanii E2 strains in a ratio of 2 : 1 : 6 (vol/vol), respectively, had a pronounced antagonistic effect on Escherichia coli and Staphylococcus aureus and causative agents of food spoilage Penicillium brevicompactum and Torulaspora delbrueckii, as well as ACE inhibitory activity in vitro. Bifidogenic and moderate hypotensive effects were demonstrated with in-vivo models. The addition of whey-protein hydrolysates to skimmed milk also leads to an increase in the growth of propionic acid bacteria and an increase in the number of viable cells in the finished fermented beverage, which increased its antimicrobial activity in vitro and bifidogenic effect in vivo.