Lactic Flora Research Articles

Formulation of Culture Medium for the Enumeration of Lactic Streptococci and Lactobacilli from Fermented Milk Products

Aims: The present study is focused to formulate a single selective differential medium for the enumeration of mixed lactic flora such as lactic streptococci and lactobacilli in domestic and market fermented milk products.
 Study Design: In order to enumerate lactic streptococci and lactobacilli in a mixed flora of fermented milk, formulation of single selective medium was optimized using inhibitors and indicator instead of separate selective medium for lactic streptococci and lactobacilli.
 Place and Duration of Study: The present study was conducted in the Department of dairy Microbiology, Dairy Science College, Karnataka Veterinary, Animal and Fisheries Sciences University (KVAFSU), Hebbal, Bengaluru-24, Karnataka from February 2020 to February 2021.
 Methodology: Fermented milk samples like curd, yoghurt were collected, serially diluted and pour plated using Readymade M17 and MRS agar media and formulated selective yeast glucose agar medium. Lactic colonies obtained were enumerated, expressed as log10cfu/g and critical difference was calculated to declare significance and non-significance among the microbial parameters.
 Results: Readymade M17 and MRS agar media gave better recovery of viable cells of lactic streptococci and lactobacilli from market samples of curd, yoghurt and domestic curd samples. The study helped to convert a general purpose medium yeast glucose agar as selective differential medium with addition of calcium propionate of 0.8 per cent to avoid Bacillus spore formers and sodium benzoate of 1.2 per cent to inhibit yeast, the common contaminants in fermented milk with 0.05 per cent BCP that led to formation of purple colonies of lactic streptococci and yellow colonies of lactobacilli.
 Conclusion: The selective yeast glucose agar with 0.8 per cent and sodium benzoate of 1.2 per cent with 0.05 per cent BCP with purple colonies of lactic streptococci and yellow colonies of lactobacilli can be successfully used. This study verified the enumeration of mixed lactic flora in fermented milk products instead of M17 medium for lactic streptococci and MRS for lactobacilli, separately.

Lactic Flora of Local Foods Produced in Kars Region

The aim of this study was to analyze the indigenous lactic microbiota of local food produced in the Kars region for identification and for creating a culture collection of the natural flora strains obtained. A total of 3700 samples were collected from a total of 80 points at the Kars city center and districts. From 3700 food samples collected, 9160 isolates were obtained. Upon basic identification tests, it was determined that out of 9160 isolates, 3846 (41.9%) were lactic acid bacteria (LAB) among which 1249 could not be cultured. In a total of 3700 samples, 2597 LAB were isolated. These traditional products made from the milk and meat of animals grazed out in the fresh pasture during the high plateau period were found to be quite rich in lactic flora. No commercial starter culture was used in the production of such products; the natural raw milk and meat flora was utilized. The identification of LAB, known as probiotics, in food samples reveals the importance of these foods for the local people in terms of nutrition.

Evaluation of the ginger and yogurt serum different levels on the lactic flora biodiversity in fermented carrot

The aim of this study was to investigate the effect of different levels of ginger (0%, 4%, and 8%) and yogurt serum (0% and 3%) on the growth and biodiversity of lactic flora in fermented carrot during storage time. Forty-nine Gram-positive and catalase-negative isolates were selected for physiological and biochemical analyses. Results indicated that 4% of ginger had a positive and significant effect on the growth of lactic acid bacteria (p < .01). Ultimately, 27 out of 49 isolates were identified after 16S rRNA gene sequencing which revealed that these isolates belonged to three known genera and six species. The species included Lactobacillus plantarum (33.34%), Leuconostoc mesenteroides (14.85%), Lb. brevis (29.63%), Lb. casei (3.7%), Lb. pantheris (3.7%), and Lb. paracasei (3.7%), while three isolates were identified at genus level including Lactobacillus sp. Rep-PCR revealed high genetic diversity among lactobacillus sp. and Lb. brevis isolates from fermented carrot. Practical applications Nowadays, attention has been focused on fermented vegetable and fruit products. Consumers may prefer vegetable or fruit-based commodities rather than other fermented products. Application of ginger as a natural preservative can prolong the shelf life and postpone the deterioration in fermented carrot. Yogurt serum as a reservoir for lactic acid bacteria can influence on lactic flora of end-product of fermented carrot. Also, application of ginger and yogurt serum could noticeably develop their use in industrial scale for fermented carrot.

Characterization of Natural Lactic Flora in a Soft Cheese “Camembert of the Tessala” Made From Thermised Milk of Local Breed Cow “Brown of the Atlas”

Microbial communities play an important role in the maturation of cheese and determine to a large degree its taste quality. The typicality and the sensory richness of Tessala camembert diversity is preserved by this microflora. In the present study, we tried after isolation and purification to characterize genotypically lactic microflora of this cheese at the end of maturation of the transformation from thermized milk of local breed cow. The bacterial DNA from twenty-two purified lactic culture was established by an amplification of ribosomal DNA 16S by specific universal primers of prokaryotes with strains reference of each isolated bacterial species used as positive controls. The results show the characteristic of the Tessala camembert by the diversity of its original lactic flora dominated by lactococci, enterococci, lactobacilli, pediococci and leuconostocs, preserved by the initial thermization of milk used to maintain the technologically-interested dairy microbial ecosystem.

ЗОЛОТИСТЫЙ СТАФИЛОКОКК – ОДИН ИЗ ГЛАВНЫХ ВОЗБУДИТЕЛЕЙ МАСТИТА ЛАКТИРУЮЩИХ КОРОВ

As a result of microbiological studies of the udder secretion of lactating cows, conducted in ten livestock farms in the Vologda, Yaroslavl and Kostroma regions, 280 cultures of pathogenic and opportunistic microorganisms, as well as lactic acid and other non-pathogenic flora were isolated from 271 samples of the studied milk. At the same time, it was revealed that S. aureus occupies a leading place in the spectrum of the selected pathogenic microflora. In 2019, the species composition of the pathogenic microflora in the above-listed farms was represented by isolates of Staphylococcus aureus – in 24,3% of cases, then Streptococcus Agalactiae– in 9,3%, enterobacteria – in 5,3% and opportunistic Staphylococcus – in 3,2% of cases. S. aureus was allocated by us in seven farms out of ten, the percentage of its allocation ranged from 9,1% to 58,9%. At the same time, other pathogenic flora was isolated in the studied farms in smaller quantities. So opportunistic Staphylococcus was detected in three agricultural enterprises out of ten in 6,2 % – 11,5% of cases, Streptococcus Agalactiae – in seven – from 9,1% to 36,0%, enterobacteria in five – from 1,5% to 30,8% of cases, respectively. When determining the sensitivity between isolates of S. aureus with other microorganisms in different concentrations by the method of "hole" in meat-peptone agar, the negative influence of Staphylococcus aureus on pathogenic (enterobacteria and Streptococcus Agalactiae), as well as lactic acid and the other non-pathogenic microflora was revealed. This fact indicates that in the conditions of intermicrobial relations, Staphylococcus aureus has the ability to have an antagonistic effect on the listed flora. The article was completed in accordance with state assignment №0578-2014-0030.

Massive sequencing of artisan cheeses from raw sheep’s milk

Lactic acid bacteria (LAB) are used in the food industry to confer aromatic characteristics and their antibacterial capacity. In this study the native flora of LAB that participates in the traditional fermentation of semi-hard cheeses made with raw sheep's milk from the region of Andalusia, Spain was analyzed. Three samples of four different commercial cheeses were taken. Massive sequencing was carried out to identify the lactic and accompanying flora. Predominant lactic flora was Lactococcus lactis, Streptococcus thermophilus, Lactobacillus paracasei and Lactococcus raffinolactis, and to a lesser extent other species of the genera Lactobacillus, Streptococcus, Pediococcus and Leuconestoc. The accompanying flora was composed of species of the genera Mycoplasma, Pseudomonas, Acinetobacter, Chryseobacterium, Mannheimia, Trueperella, Enterococcus, Vibrio, Serratia, Macrococcus, Staphylococcus, Massilia, Flavobacterium, Yersinia, Gallaecimonas, Hafnia, Leclercia, Obesumbacterium, Morganella and Kluyvera. These results show that modern molecular techniques are very good tools to identify natural LABs of artisanal dairy products. The characterization of the native flora of the artisanal cheese allows us to evaluate the microbiological diversity of the natural population of LAB and the symbiosis with another type of flora.

Functional traits of exopolysaccharide (EPS) producing lactic flora from feces of Irula and Urban community of Tamil Nadu

Functional traits of exopolysaccharide (EPS) producing lactic flora from feces of Irula and Urban community of Tamil Nadu

Effects of the incorporation of cantaloupe pulp in yogurt: Physicochemical, phytochemical and rheological properties.

The therapeutic effects of cantaloupe are of great interest for the development of functional foods such as yogurt. In this study a new dairy product has been formulated by enriching natural yogurt with fruit cantaloupe (yogurt with cantaloupe puree, yogurt with dry cantaloupe and yogurt with dry cantaloupe and cantaloupe puree). Thus, composition (moisture, ash, lipids, proteins), including amino acid contents, lactic flora as well as rheological (viscoelasticity, viscosity) property of cantaloupe yogurt and natural yogurt is assessed. In addition, pH value, water holding capacity and antioxidant activity (reducing power) are measured over refrigerated storage time. There are significant differences between natural yogurt and cantaloupe yogurt in almost all parameters. The results show that the pH decreases during the storage period and the antioxidant activity as well as the water holding capacity are more remarkable in the yogurt with dry cantaloupe at the 14th and the 28th day of storage, respectively. The addition of cantaloupe in natural yogurt ameliorates the load of lactic flora and modifies the rheological property of the new products. The results of the current study show that the addition of cantaloupe to yogurt significantly improved its quality.

Characterization and screening for probiotic potential of Lactic Acid Bacteria Isolated from Traditionally Fermented Wheat "Hamoum"

The Algerian couscous, "Hamoum”, is prepared from fermented wheat which is the result of wheat grains being stored in an artisanal underground grana-ry called "Matmora" for more than one year. This method of storage has been abandoned in favor of conventional modes without being well studied and known. However, it is used on family scale farms. The purpose of this study was to explore the biodiversity of microbial flora of fermented wheat due to this type of storage. A total of 39 isolates were evaluated in terms to identify lactic acid bacteria and screening the probiotic properties. The phe-notypic results showed a diversity of lactic flora and lactic acid bacteria iso-lated from fermented wheat mainly belonging to Lactobacillus (69%) fol-lowed by Pediococcus (15%), Leuconostoc (8%) and Enterococcus (8%). The genotypic characterization revealed the dominance of Lactobacillus plantarum. The identified strains Lactobacillus plantarum (M6), Lactobacillus plantarum (R27), Lactobacillus brevis (BL8) and Pediococcus acidilactici (M5) have a high antibacterial activity and all strains have resistance to low acidic pH and bile salts. This investigation has enabled a screening of lactic acid bacteria from traditionally fermented wheat. “Hamoum” is a substrate rich in lactic acid bacteria that has exceptional probiotic potential. It’s may be the starting point for further characterization of biotechnological properties in order to identify and select probiotic strains for therapeutic purposes.

Identification and characterization of lactic acid bacteria isolated from traditional cone yoghurt.

Cone yoghurt is a yoghurt variety produced by adding only pine cones to milk without culture in a limited area of Turkey. The present study was conducted to identify and characterize lactic flora in traditional cone yoghurt. Morphological, cultural, physiological, biochemical, and genotypic characteristics were employed to identify lactic acid bacteria isolates from cones and cone yoghurts. Streptococcus salivarius subsp. thermophilus (S. thermophilus) and Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus) were obtained from both cones and yoghurts. Among the isolates, L. plantarum was frequently isolated except for these two bacteria (S. thermophilus and L. bulgaricus). The results indicate that the cone yoghurt has a mixed microflora contrary to the yoghurt produced by the addition of a starter culture and S. thermophilus, and L. bulgaricus in cone yoghurt originates from the pine cones.

Challenge Test Improvement: Analytical Costs and Time Optimization

&lt;p&gt;&lt;em&gt;The study’s aim was to develop a quantitative risk assessment model of Listeria monocytogenes in liver chicken paté. The model was performed using the Integrated Challenge Test (Italian Journal of Food Safety, Vol. 1 N. 6 2012) with the objective to reduce the analytical cost and time. The challenge test was carried out on 3 different batches stored at 12°C and inoculated with a mix of Listeria monocytogenes strains. Lactobacillus spp. and Listeria monocytogenes plate counts were performed daily on each sample until the stationary phase was reached by both populations. The challenge test results at 12°C were input in the Combase DMfit software to determine the growth parameters of Listeria monocytogenes and lactic flora which showed mutual interaction. Then, using the Combase Predictor for Listeria monocytogenes and the FSSP (Food Spoilage and Safety Predictor) software for lactic flora, the growth parameters were extrapolated at 4°C and 8°C. The growth parameters of both populations at 4°C, 8°C and 12°C were then used to apply the model in order to predict the maximum daily concentration of Listeria monocytogenes. Model results were assessed against the results of an additional challenge test conducted with the same strain mix inoculum in 3 different batches stored for 4 days at 4°C, 4 days at 8°C and then 4 days at 12°C. The proposed model represents a reliable quantitative risk evaluation which provides realistic results with limited cost.&lt;/em&gt;&lt;/p&gt;

Fecal excretion of Maillard reaction products and the gut microbiota composition of rats fed with bread crust or bread crumb.

A comparison between the impacts of advanced (Nε-carboxymethyllysine - CML) and terminal (melanoidins) Maillard reaction products from bread on gut microbiota was carried out in this study. Gut microbiota composition as well as fecal excretion of CML from both bread crust and bread crumb, and of melanoidins from bread crust were assessed on a rodent model. Rats were fed with pellets supplemented or not with 13% of bread crust, bread crumb, a fiber-free bread crust model (glucose, starch and gluten heated together) or a fiber-free-melanoidin-free bread model (glucose-starch and gluten heated separately) for four weeks. These model systems were developed to limit the presence of wheat-native dietary fibers such as cellulose, hemicelluloses and lignin. CML and melanoidins in pellets and feces were evaluated by LC/MS-MS and HPLC/fluorescence respectively, and gut microbiota composition was determined by cultivation and molecular approaches. Diets supplemented with crumb or the fiber-free-melanoidin-free model contained respectively 17% and 64% less melanoidins than their respective controls. A higher excretion of melanoidins was observed for rats fed with crust or bread crust model compared to their controls, confirming that melanoidins are in contact with gut microbiota. No impact of diets was observed on Firmicutes, Bacteroidetes and lactic flora. A decrease of enterobacteria was only observed for rats fed with the diet supplemented with the fiber-free bread crust model. Moreover, a significant increase of bifidobacteria numbers in the presence of crust, crumb and both bread models was observed, showing that this bifidogenic effect of bread is not due to the presence of melanoidins or wheat-native dietary fibers.

Evaluation of the production technologies and the microbial and physico-chemical qualities of curdled milk produced in Benin

Objectives: The aim was to identify the different production technologies, the hygiene of the producers and the microbiological and physico-chemical qualities of curdled milks produced in Benin. Methodology and Results: Thirty-two curdled milk samples were collected from five municipalities and microbiological analyses were carried for the detection of Salmonella sp. . The enumeration of total microbial flora, total and faecal coliforms, Escherichia coli , lactic flora, sulfito-reducing anaerobic germs, Staphylococcus aureus , as well as yeasts and moulds using normalized methods was carried out. The pH and the titratable acidity of the samples were determined by the AOAC method (1990). Results showed that majority of curdled milk producers of Benin are Peulh women. Two types of milks (fresh cow milk and powdered milk) were used for the preparation of these curds with two different technologies (technology using powdered milk in their preparation with old curdled milk as a starter and that using fresh cow milk with endogenous starter) were used. Microbiological and physico-chemical analyses revealed that the average total microbial flora was 255±126.10 6 cfu/ml. The lactic flora, as well as yeasts and moulds flora were respectively 8.29±6.56 x10 6 cfu/ml, 12.431±20.706 x10 3 cfu/ml and 13±23 cfu/ml. Coliforms count varied from 11.313±13 x10 3 cfu/ml at 30°C to 0.983±1.228 x10 3 cfu/ml at 44°C, while the average Escherichia coli count was 0.34±0.89 cfu/ml. The average pH and titratable acidity of the samples were respectively 3.77±0.17 and 156.36±30.22 degree Dornic. All analysed curds were exempt of Salmonella sp , Staphylococcus aureus and Clostridium spp. Conclusion and application of findings: The poor quality of the studied curdled milk samples poses serious health risks to consumers. Therefore, this study calls for producers’ sensitisation and training on good hygienic practices for safer curdled milk production with less public health risk. Keywords: curdled milk, quality, technology, health risks, Benin

Evaluation of antimicrobial activities of lactic flora isolated from production stages of Maskeh against food indicator bacteria

فعالیت بازدارندگی 51 جدایه باکتری اسیدلاکتیک بدست آمده از شیر گوسفند، ماست گوسفندی و کره محلی مسکه در مقابل میکروارگانیسم‌های شاخص بیماری‌زا شامل: استافیلوکوکوس اورئوس، اشرشیا کلی، لیستریا اینوکواو غیر بیماری‌زا از جمله: لاکتوباسیلوس پلانتاروم، لاکتوباسیلوس ساکی، لاکتوکوکوس لاکتیس زیرگونه لاکتیس و لاکتوکوکوس لاکتیس زیرگونه کرموریس مورد ارزیابی و بررسی قرار گرفت. از میان 51 ایزوله باکتری اسید لاکتیک، 44 ایزوله در روش نقطه‌گذاری در برابر حداقل یکی از باکتری‌های شاخص، خاصیت بازدارندگی از خود نشان دادند. در حالیکه در روش نفوذ در چاهک، این تعداد به 39 ایزوله کاهش یافت. در این مرحله، 8 ایزوله که شامل گونه‌های استرپتوکوکوس ترموفیلوس (1 ایزوله)، انتروکوکوس فاسیوم (1 ایزوله)، انتروکوکوس دورانس (1 ایزوله) و آئروکوکوس ویریدنس (5 ایزوله) بودند بیشترین اثر آنتاگونیستی را بر باکتری شاخص لیستریا اینوکووا نشان دادند. از این بین، فعالیت ضدمیکروبی سوپرناتانت یک ایزوله آئروکوکوس ویریدانس دارای بالاترین مقاومت حرارتی بود. همچنین دو ایزوله آئروکوکوس ویریدانس، فعالیت ضدمیکروبی خود را در pHخنثی حفظ کرده بودند. فقط فعالیت ضدمیکروبی سوپرناتانت دو ایزوله شامل انتروکوکوس فاسیوم و آئروکوکوس ویریدنس، تحت تاثیر آنزیم پروتیئناز K قرار نگرفت. تمام این خصوصیات فیزیکوشیمیایی جالب، اجازه می‌دهد که عصاره فاقد سلول (سوپرناتانت) برخی از ایزوله‌های مذکور، بعنوان نگهدارنده بیولوژیکی در مواد غذایی در نظر گرفته شود.

Protection of honeybee Apis mellifera by its endogenous and exogenous lactic flora against bacterial infections

Abstract Lactic acid bacteria (LAB) symbionts of honeybees are certainly playing key roles in their host's colony functioning. The defense against bacterial pathogen invasion by endogenous LAB has been considered as promising and usable phenomenon. This study addresses bacteriocinogeny as one of antibacterial action mode displayed by bacteria. The honeybee endogenous LAB isolated from worker honeybee intestines (61 strains), queen honeybee intestines (16 strains) and beebread (25 strains) were tested for bacteriocin production ability. We checked also well characterized bacteriocin producing LAB strains against bacteria causing American foulbrood (AFB) – Paenibacillus larvae aiming possible use of exogenous LAB for control AFB in honeybees and in the same time to observe the vulnerability of endogenous bacteria exposed to bacteriocin producers. We demonstrated that none of 102 studied LAB strains, isolated from worker honeybee intestines, from queen honeybee intestines and from beebread, produced bacteriocins detectable by the well diffusion method (WDM). All of them failed to inhibit two strains of P. larvae . Three exogenous bacteriocin-producing LAB strains were tested against the same pathogens and against 25 endogenous bacterial isolates representing 11 different LAB species. The screening showed that all the tested exogenous bacteriocin-producing strains inhibited the tested P. larvae strains. The endogenous LAB strains exhibited varied sensitivity profiles when treated with bacteriocin-producing strains. This raises similar challenges to those observed in antibiotic applications leading to dysbacteriosis, even though the efficacy of these bacteriocins against P. larvae in an in vitro system is evident.

Antimicrobial and physico-chemical effects of essential oils on fermented milk during preservation

Objectives: Milk and milk products are known to be the good media for development of many microorganisms. Some essential oils are known to have antimicrobial activities against bacteria, mould and fungi. With the aim of contributing to the preservation of the fermented dairy products, the present study explored the use of essential oils for biopreservation in food pathogen control. The objectives were to study the effect of two essential oils extracted from local plants Xylopia aethiopica (Dunal) A.Rich. and Pimenta racemosa (Mill.) J.W. Moore on the physico-chemical, microbiological and organoleptic characteristics of the fermented milk. Methodology and Results: At the first level, essential oils were extracted from the leaves of plants and the minimum inhibitory concentration (MIC) of each one was detected using the serial dilution method and Muller Hinton Broth medium. The references strains used were Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 25922. Based on the MICs determined, essential oils were added to fermented milk and determination of its physicochemical characteristic, evolution of the microbial flora (meophilic flora, lactic flora, coliforms, Staphylococcus aureus ) were done during two weeks of preservation. The results showed that Xylopia aethiopica had a lowest minimum inhibitory concentration. After fifteen days of preservation, a decrease of mesophilic flora and lactic bacteria was observed and a disappearance was noticed for coliforms, thermotolerant coliforms and Staphylococcus aureus during the same time. These results prove the efficiency of those essential oils in fermented milk preservation. Moreover, microorganisms’ inhibition was more pronounced with Xylopia aethiopica essential oil than the Pimenta racemosa one. Conclusion and applications of findings: The study results showed a possible way of using essential oils as an alternative to chemical additives used for preservation of food products. As there are natural products, there could take an important part in the food safety policies. Keywords: Essential oils, biopreservation, fermented milk

Identification and characterisation of lactic acid bacteria isolated from traditional Urfa cheese

In this study, characterisation of dominant strains of lactic flora in traditional Urfa cheese made from sheep's milk was performed using biochemical, phenotypic and genotypic methods. According to the results obtained, the percentage distributions of the lactic acid bacteria isolated were as follows: 48.95% Enterococcus spp., 40.55% Lactococcus spp., 9.10% Lactobacillus spp., 0.69% Streptococcus spp. and 0.69% Leuconostoc spp. The majority of lactococcal isolates showed an atypical phenotype of growing in the presence of 6.5% NaCl. Acidification and bacteriocin production were also determined for each isolate. Four strains showed bacteriocin activity.

DEVELOPMENT OF THE LABORATORY TECHNOLOGY OF THE FUNCTIONAL FOOD KOUMISS

&lt;p&gt;&lt;strong&gt;DEVELOPMENT OF THE TECHNOLOGY OF THE FUNCTIONAL FOOD KOUMISS &lt;/strong&gt;&lt;/p&gt;&lt;p&gt;&lt;strong&gt;O. S. Kalyuzhnaya &lt;/strong&gt;&lt;/p&gt;&lt;p&gt;NationalUniversityofPharmacy, Kharkiv&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Introduction.&lt;/strong&gt; The works on the development and research of functional foods and nutraceuticals are rapidly expanding throughout the world. Fermented milk products (FMP) deserve special attention among the great number of functional foods.&lt;/p&gt;&lt;p&gt;For our region traditional FMP are kefir, yogurt, ryazhenka, sour cream etc. The new products for our market are ayran, tan, koumiss, matsun and so on. Koumiss was chosen as the object of this work. Furthermore, in recent years recipes on the basis of which people can prepare healthy FMP at home conditions have become very popular inUkraine.&lt;/p&gt;&lt;p&gt;The aim of this work was to develop of manufacture technology for home conditions of non-traditional for our region FMP koumiss, which is functional food product.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Research methods.&lt;/strong&gt; To assess efficiency of the process of fermentation, the number of yeast cells and titratable acidity were determined. Total number of yeast cells was counted by the usual method using conventional light microscopy with a Goryaev counting chamber. The titratable acidity was measured by titrimetric method. The study of qualitative composition of products was performed by the method of the Gram stain. The study of quantitative composition of products was performed by the Koch’s pour-plate method.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Results and discussion. &lt;/strong&gt;The first stage was the selection of ingredients for the manufacture of koumiss in the laboratory conditions from available for our region raw materials. The conducted analysis made it possible to choose such ingredients: milk raw materials – pasteurized skimmed cow milk and powdered skimmed milk, additional carbohydrate substrate – honey, microflora – dry baker’s yeast (alcohol) and ready biokefir (lactic acid), drinking water to dissolve the ingredients.&lt;/p&gt;&lt;p&gt;The next step was the development of koumiss manufacture technology in the laboratory conditions. After determination such parameters as: the proportion of lactic acid and yeast flora in fermentation starter, conditions (temperature, acidity, and time) of fermentation, method of fermentation (separate or joint), total amount of fermentation starter and all raw materials, there has been developed koumiss manufacture technology for home using.&lt;/p&gt;&lt;p&gt;Because therapeutic and prophylactic effect of FMP mainly depends on their qualitative and quantitative composition, the next step of the studies was to estimate of these parameters and compare with the control – commercially available product (koumiss LLC “NEO Product”). Results of studies for determining of the qualitative composition by Gram’s method showed to present certain species of microorganisms, which are characteristic for microflora of koumiss. Comparative analysis of the quantitative composition at the beginning and end of shelf life of the proposed product and commercially available product showed that both products correspond to the norm, but the number of cells for the proposed product was higher than for the commercially product.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Conclusions. &lt;/strong&gt;1. The conducted analysis and studies made it possible to choose the optimum ingredients and their optimum proportion in the composition of the proposed product.&lt;/p&gt;&lt;p&gt;2. There has been chosen rational method of fermentation, which is the main stage in the process of koumiss manufacture, analyzed and performed all other stages. Testing of developed technology of koumiss for home using is carried out in laboratory conditions.&lt;/p&gt;&lt;p&gt;3. The conducted researches demonstrated high indicators of qualitative and quantitative composition providing therapeutic effect of koumiss, which made it possible to recommend developed technology of koumiss for studying in conditions of industrial production.&lt;/p&gt;

Antenatal prevention of atopic dermatitis associated with food allergies

To establish effect of probiotic Lactobacillus reuteri which is used in women in the last pregnancy trimester, prevalence of atopic dermatitis in children of the first 6 months of life. One group of women took Lactobacillus reuteri as chewing tablets of probiotic Lactobacillus reuteri, with dairy-limited diet excluding walnuts prior delivery. The second group of pregnant women took only proposed diet. Cumulative prevalence of atopic dermatitis was lower in group of children which mothers took Lactobacillus reuteri (6.7%) during pregnancy than in group of children of mothers from control group (24.2%). Analysis of the clinical features of disease showed that in children of the main group was observed mild atopic dermatitis (SCORAD amounted to 12,3+0.14 points). In children of the control group was middle and severe of atopic dermatitis (SCORAD 22-52 points, respectively). The use of Lactobacillus reuteri by women in the last pregnancy trimester was positive for general condition and status of gastrointestinal tract. Pregnant women which took Lactobacillus reuteri had increased metabolic activity of lactic flora and recovered balance between aerobic/anaerobic microorganisms. Disorders of intestinal microbial balance in pregnant women in control group were not recovered to the end of pregnancy.

Short communication: A new minicurd model system for hard cooked cheeses

The aim of this study was to propose and validate a new minicurd model of young hard cheese. Curd particles and whey obtained from conventional cheese making of Reggianito Argentino were separated and frozen. Then, both fractions were thawed and the mixture of whey and curds was reconstituted, from which minicurds were made on the laboratory scale. Repeatability and the effect of freezing on minicurd composition were investigated by assessing pH, protein and moisture contents, sodium chloride content, and total thermophilic lactic flora counts. Good repeatability was achieved, and no significant differences were found between minicurds made from fresh compared with frozen materials. Composition of the minicurd was appropriate for modeling Reggianito Argentino cheese.