Abstract
Fermenting microflora has been selected by biotechnological activity markers, with various methodological approaches used, namely: directional selection, selection of bacteriophage-insensitive mutants, protoplast regeneration. The experimental data show a significant biotechnological potential of the selected lactic acid bacteria. They are characterized by high milk-clotting activity and yield, the ability to form aromatic compounds and/or viscous components, excellent organoleptic qualities of clots fermented by them, antago-nistic activity against pathogenic and opportunistic pathogenic microorganisms, and phage-resistance to species-specific virulent phages. The collection of industrial microorganisms of Institute of Food Resources of National Academy of Agrarian Sciences (IFR NAAS) has been supplemented with new bioactive strains, in particular, the species Streptococcus thermophilus, Lactobacillus acidophilus, Lactoba-cillus rhamnosus and Lactococcus lactis. Four bacterial compositions have been created. Three of them (Iprovit-LB-R; Iprovit-LB-A, and Iprovit-ST) are supposed to be used as functional enrichers for dry foodstuffs or as biologically active supplements. The bacterial prepara-tion Iprovit-Bifidolux is a universal composition. It can be introduced both as a fermenting culture for milk fermentation and as an enricher for dry and liquid foodstuffs. Biotechnologies for the production of dry bacterial preparations on the basis of selected strains have been field-proven at the State Research Enterprise of Starter Cultures that belongs to the IFR NAAS. The data on a wide range of clinical and therapeutic effects of the bacterial preparation Iprovit-Bifidolux allow recommending it for manufacturing functional foods.
Highlights
Formulation of the problemMuch attention is paid worldwide to the issues of selection of biologically active lactic acid bacteria cultures and to the search for effective methodological solutions for their industrial application
A methodology has been developed for obtaining biotechnologically active lactic acid bacteria strains with the use of various selection techniques: directional selection, selection of bacteriophage-insensitive mutants and the protoplast regeneration method
The active strains were screened by their biotechnological characteristics: milk-clotting activity level, bacterial yield, acid production energy, resistance to aggressive intestinal compounds, ability to reduce lactose levels during milk fermentation, ability to form aromatic compounds and viscous components, good sensorial qualities, antagonistic effect against technically harmful and opportunistic pathogenic microflora
Summary
Much attention is paid worldwide to the issues of selection of biologically active lactic acid bacteria cultures and to the search for effective methodological solutions for their industrial application. Domestic dairy industry needs to be substantially updated as for introducing effective bacterial preparations to broaden the products assortment – in particular, to manufacture new and authentic fermented milk products and cheeses. This certainly requires a deep scientific background of the problem, fundamental changes in the selection and evaluation of microorganism cultures, new methodological solutions for the selection of lactic acid bacteria by markers of valuable industrial characteristics, principles for constructing starter preparations based on them. All of the above indicates how important and promising the problem is
Sign-in/Register to view highlights & summary 
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
