Presence Of Lactic Acid Bacteria Research Articles

Current status and application of lactic acid bacteria in animal production systems with a focus on bacteria from honey bee colonies.

Lactic acid bacteria (LAB) are widely distributed in nature and, due to their beneficial effects on the host, are used as probiotics. This review describes the applications of LAB in animal production systems such as beekeeping, poultry, swine and bovine production, particularly as probiotics used to improve health, enhance growth and reproductive performance. Given the importance of honeybees in nature and the beekeeping industry as a producer of healthy food worldwide, the focus of this review is on the coexistence of LAB with honeybees, their food and environment. The main LAB species isolated from the beehive and their potential technological use are described. Evidence is provided that 43 LAB bacteria species have been isolated from beehives, of which 20 showed inhibition against 28 species of human and animal pathogens, some of which are resistant to antibiotics. Additionally, the presence of LAB in the beehive and their relationship with antibacterial properties of honey and pollen is discussed. Finally, we describe the use of lactic bacteria from bee colonies and their antimicrobial effect against foodborne pathogens and human health. This review broadens knowledge by highlighting the importance of honeybee colonies as suppliers of LAB and functional food.

Assessment of Probiotic Properties of Lactic Acid Bacteria from Traditional Sourdoughs for Bread-Making in Turkey against Some Gut Conditions

This study aims to assess the probiotic properties of Lactic Acid Bacteria isolated from the traditional sourdoughs used for bread making in Turkey against some gut conditions. A total number of 29 samples from twelve provinces of Turkey were collected, and screened for the presence of lactic acid bacteria using microbiological methods. The microbiological screening yielded 148 presumptive isolates. Of them, 62.8% were characterized as lactic acid strains by VITEK® MS. Following that, the characterized isolates were subjected to probiotic property testing, including gastric acid resistance, bile resistance and hydrophobic ability. The results showed that 44.1% exceeded gastric pH resistance, 33.3% survived under gastrointestinal system bile salt conditions, and 10.8% exhibited high hydrophobicity ability. In conclusion, our study revealed that only 4.3% (1 Enterococcus faecium, 1 Lactobacillus brevis, 1 Lactobacillus pentosus, and 1 Lactobacillus plantarum) out of 93 lactic acid bacteria isolated from the traditional sourdoughs could meet all probiotic requirements against some gut conditions.

Exploring indigenous fermented foods of India for the presence of lactic acid bacteria

Purpose The Indian diet is rich in all the essential nutrients required for the well-being of human life. Probiotics have always been part of our traditional diet but microbiota of traditional fermented foods has not been explored. This study aims to analyse various traditional Indian fermented products for their probiotic nature. Design/methodology/approach Fermented indigenous products such as kanji, vegetable pickles and curd were prepared under controlled conditions and stored at ambient temperatures for shelf life studies. During the shelf life study, pH, titratable acidity and Lactic acid bacteria (LAB) count were estimated. Findings LAB counts ranged between 106 and 108 cfu/g in all the products, reflective of the probiotic nature of the products. Growth was observed even at low pH of 2.77 in product such as lemon chilli and ginger pickle. The 16S RNA-based sequencing technique was used for the identification of probiotic organisms present in the product. Enterococcus lactis, enterococcus durans, bacillus subtilis and lactobacillus plantarum were detected in the products. Practical implications These observations emphasise the need to undertake in-depth analysis of the viability of LAB in these fermented Indian foods for improving their nutritional properties. A need exists to explore and popularise more indigenous fermented products as probiotics. Originality/value India has a very rich and diverse food culture which differs from one region to other. This is because of difference in climatic conditions which has led to variety of food products. There are many products prepared locally and are not studied scientifically. This study aimed to explore these products for the presence of LAB which could have a probiotic potential.

The effect of whippy cream adding on the quality of frozen soyghurt as symbiotic ice cream

The presence of Lactic Acid Bacteria (LAB) in food is very important, as most of these LAB have beneficial effects in human body, so most LAB are generally potential as probiotics. This study aims to determine the quality of frozen soyghurt/synbiotic ice cream with the addition of whipping cream. Synbiotics is an ingredient and foods that contain both probiotics and prebiotics that beneficially affects the host by improving the survival and implantation of live microbial dietary supplement in the gastro intestinal tract. Prebiotics is a non-digestible food ingredient such as oligosaccharides substrates that match the enzymatic glycosidies hydrolase capacity of health promotion bacteria, that elicits the selective stimulation of growth and/or activity of one or a limited number of microbial genus/species in the gut microbiota that convers health benefits to the host. Soyghurt is one of the ingredients that includes synbiotics. This study began by making a synbiotic drink/soyghurt by inoculating Streptococcus thermophillus and probiotics isolated from okara is Lactobacillus plantarum SRCM 1 004 34 strain into a mixture of cow’s milk and soy milk containing prebiotic, and then freezing it so that it is expected to produce a healthy Synbiotic Ice cream. This research was conducted experimentally using Completely Randomized Design with 4 treatments and 5 replications. The treatment is the addition of whipping cream with Soyghurt with the ratio: A = Whipping cream:Soyghurt (10:90), B = Whippy cream:Soyghurt (20:80) C = Whippy cream:Soyghurt (30:70) and D = Whippy cream:Soyghurt (40:60). The variable was observed the quality of frozen soyghurt that consisted of protein and fat content, pH, Lactic Acid Bacteria count, overrun, melting point and sensoryc evaluation. The result of the research indicated that the adding of whipping cream in frozen soyghurt making was significantly increased fat content, pH, overrun, melting point, texture and decreased protein content, Lactic Acid Bacteria count and flavour of frozen soyghurt. The conclusion is the addition of whipping cream up to 40% (D) has produce frozen soyghurt with good quality yet.

KARAKTERISTIK BAKTERI ASAM LAKTAT YANG DIISOLASI DARI SUSU KUDA SUMBA

The purpose of this study was to isolate and identify the lactic acid bacteria found in Sumba mares milk. This research will be carried out from September to November 2017 at the Veterinary Laboratory of the Livestock Service Office of East Nusa Tenggara Province. The research stages are isolation of lactic acid bacteria from Sumba mares milk by growing lactic acid bacteria on MRS agar media, and identifying lactic acid bacteria with gram staining, catalase test, motility test, and total plate count testing. Based on the results of the study, the presence of lactic acid bacteria originating from Sumba mares milk was characterized by the presence of colonies of lactic acid bacteria from Sumba mares milk which grew on MRS media agar as a selective medium for lactic acid bacteria. Based on the results of testing the characteristics of lactic acid bacteria Sumba mares milk has Gram positive, the negative results in the catalase test are characterized by not forming gas bubbles when the bacteria are added with H2O2. Based on the motility test obtained negative results or bacteria are non-motile and the number of lactic acid bacteria that can be a total picture of lactic acid bacteria that exist in Sumba mares milk in milliliter of milk. The conclusion are lactic acid bacteria isolated from Sumba mares milk has characteristic as Gram positive, basil or stem shaped, negative catalase and non motile, and has a total lactic acid bacteria of 3.5 x 108 cfu/ml (est).
 
 

The Count of Lactic Acid Bacteria in White Cheese

The aim of the study was to investigate the effect of pH and the temperature on the lactic acid bacteria during 45 day cheese making time because they have the most important effect in taste and aroma as final product. The determination of the presence of lactic acid bacteria counted in milk and cheese is important because they have the most important effect in taste and aroma as final product. Raw material for white soft cheese production was bulk cow milk (summer lactation) from the terrain of the whole Pcinja region in Serbia. The samples for microbial and physical-chemical testing were monitored from: raw milk, milk before making cheese, whey, coagulate before production, after self pressure and pressure, cheese after moulding and dry salting and cheese after the 1 st , 10 th , 20 th , 30 th and 45 th day of brine. During the cheese making, the number of lactic acid bacteriaa in the milk prepared for making cheese was decreasing in comparison to their number in the raw milk, which proves that the total number of microorganisms is less after pasteurization. During the further production, the number of lactic acid bacteria came up the maximum in the phase of pressing or self-pressing, forming end salting. The number of lactic acid bacteria decrease during the cheese ripening in the pickle. The biggest fails of number cover with the biggest fail of pH. At the end of salting, the number of lactic acid bacteria moves from 2.4x10 5 – 5.8x10 5 /g of cheese.

Microbial transglutaminase-mediated polymerization in the presence of lactic acid bacteria affects antigenicity of soy protein component present in bio-tofu

The aim of this study was to evaluate the antibody (Ab) reactivity of soy proteins present in bio-tofu made of soymilk or soymilk and cow milk mixture polymerized by microbial transglutaminase (MTGase) combined or not with lactic acid bacteria (LAB). Of all samples, the in vitro digestibility studies were also performed, together with Ab reactivity of the digests. In comparison with only MTGase or LAB treated samples, the use of LAB in conjunction with MTGase (LAB + MTGase) showed enhanced capacity to crosslink proteins, and could form aggregates with enlarged particle average size and negative Zeta-potential in both soymilk and soymilk-cow milk systems. Moreover, the Ab reactivity of soy proteins in LAB + MTGase-treated samples were reduced more effectively than of the only MTGase or LAB treatments. Results of this study indicate that hypoallergenic soy protein gel products could be produced by LAB+MTGase-mediated polymerization of soymilk and cow milk mixtures.

Lactococcus lactis subsp. lactis isolated from fermented milk products and its antimicrobial potential

ABSTRACTThe fermented milk samples (n = 25) were examined for the presence of lactic acid bacteria (LAB) with broad antimicrobial potential. Isolates were identified based on biochemical profiling. Antibacterial activity of the LAB was determined against Salmonella typhimurium, Staphylococcus aureus, Escherichia coli and Listeria monocytogenes. L. lactis subsp. lactis showed broad antimicrobial spectrum compared to other isolates and probiotic evaluation showed viability of L. lactis at low pH (3), 3% and 0.3% bile salts. Bacteriocin from the LAB isolate (L. lactis subsp. lactis) was partially purified by precipitation, dialysis and microfiltration followed by molecular weight determination. The partially purified bacteriocin was used for biopreservation of poultry meat against target bacteria (S. aureus and S. typhimurium). The antimicrobial metabolites were also found active against S. typhimurium (11.2 ± 1.72 mm) and E. coli (13.4 ± 1.15 mm). LAB reduced the number of target bacteria by 10-fold in milk after 24 h of incubation. Crude bacteriocin reduced the number of target bacteria in poultry meat, from initial count of 105–106 CFU/g to 101 CFU/g for S. aureus and to 102 CFU/g for S. typhimurium respectively.

Nowe trendy na rynku niskoalkoholowych napojów fermentowanych

Proces fermentacji od dawna wykorzystywany jest w produkcji żywności. Na początku celem fermentacji było przede wszystkim przedłużenie trwałości produktów. Z czasem zaczęto dostrzegać korzystny wpływ procesu fermentacji na jakość i właściwości żywności. Wśród żywności fermentowanej wyróżnić można napoje niskoalkoholowe, w których znacząca zawartość składników bioaktywnych i bakterii fermentacji mlekowej pozwala zakwalifikować je do żywności funkcjonalnej. Jest to żywność, z której usunięto szkodliwe składniki (np. alergeny), bądź wzbogacono w substancje aktywne fizjologicznie, tak aby otrzymać produkt posiadający odpowiednią wartość odżywczą, wpływający na kondycję człowieka. W niniejszej pracy scharakteryzowano niskoalkoholowe napoje fermentowane, takie jak kombucha, kefir wodny, kwasy chlebowy i buraczany, napoje na bazie serwatki i podpiwek, a także tradycyjne napoje regionalne, takie jak hardaliye, boza czy shalgam. Przedstawiono pochodzenie napojów, surowce, mikroflorę i występowanie składników bioaktywnych.

Microbial analysis of commercially available US Queso Fresco

Queso Fresco (QF), a fresh Hispanic-style cheese, is often associated with Listeria monocytogenes outbreaks and recalls. Queso Fresco's susceptibility to bacterial contamination is partially due to its high pH and moisture content as well as Listeria's tolerance for the salt content typical for QF. Nine different brands of US QF, 2 packages from 4 different lots (to account for temporal variability), were sampled. The pH, salt content, and moisture content were analyzed in addition to microbial testing including yeasts and molds, coliforms, lactic acid bacteria enumeration, and L. monocytogenes counts. The cheeses were also inoculated with a cocktail of 5 food and human isolates of food-borne outbreak-associated Listeria monocytogenes strains to evaluate how the differences between brands influenced Listeria growth. Three of the cheeses underwent additional genus-level microbial analysis using extracted 16S rDNA, allowing for phylogenetic analysis between bacterial taxa including diversity and relative abundance. We found little variation between the sampled QF pH (range = 6.62-6.86), salt content (1.53-2.01%), and moisture content (43.90-54.50%). Yeasts and molds were below the detection limit of enumeration in all of the cheeses and coliforms were below the detection limit across the first 3 lots, but were detected at varying levels in the fourth lot (>3.0 most probable number/g) for 3 of the brands. Listeria monocytogenes was not isolated after enrichment in any of the samples. All cheeses tested positive for the presence of lactic acid bacteria, with only 1 of the cheeses being labeled as produced with added cultures having substantial counts. Fourteen days after inoculation with L. monocytogenes, at least 2.5 log10 cfu/g of growth was found for all QF brands stored at 4°C. Microbial genus analysis showed that, among the 3 brands, the microbial community was more similar within brand than when compared with the other 2 brands. Thermus, Anoxybacillus, and Streptococcus accounted for the dominant genera of brands A, B, and C, respectively. These variations within the microbial community may account for sensory differences and help manufacturers determine quality control consistency more readily than culture-based methods.

Multifactorial inhibition of lactobacilli against the respiratory tract pathogen Moraxella catarrhalis

Probiotics, mainly lactic acid bacteria (LAB), are widely focused on gastrointestinal applications. However, recent microbiome studies indicate that LAB can be endogenous members of other human body sites such as the upper respiratory tract (URT). Interestingly, DNA-based microbiome research suggests an inverse correlation between the presence of LAB and the occurrence of potential pathogens, such as Moraxella catarrhalis, an important URT pathogen linked to otitis media, sinusitis and chronic obstructive pulmonary disease. However, a direct interaction between these microbes has not been explored in detail. This study investigated the direct antipathogenic effects of Lactobacillus species, including several well-documented probiotic strains, on M. catarrhalis using agar-based assays, time course analysis, biofilm assays and minimal inhibitory concentration (MIC) testing. These assays were performed using spent culture supernatans (SCS) at two pHs (4.3 and 7) and D- and/or L-lactic acid at three pHs (2, 4 and 7). In addition, cell line assays for adhesion competition and immunomodulation were used to substantiate the inhibitory effect of lactobacilli against M. catarrhalis. A proportion of Lactobacillus strains, including the model probiotic Lactobacillus rhamnosus GG, showed a strong and direct activity against M. catarrhalis. Screening of the activity of the SCS after different treatments demonstrated that lactic acid has an important antimicrobial activity against this pathogen - at least in vitro - with mean MIC values for D- and L-lactic acid varying between 0.5 and 27 g/l depending on the pH. Furthermore, L. rhamnosus GG also decreased the adhesion of M. catarrhalis to human airway epithelial Calu-3 cells with more than 50%, and the expression of mucin MUC5AC, pro-inflammatory cytokines interleukin (IL)-8, IL-1β, and tumor necrosis factor-α at least 1.2 fold. This study suggests that several lactobacilli and their key metabolite lactic acid are possible candidates for probiotic therapeutic interventions against URT infections.

In vitro study of Lactobacillus plantarum properties as a potential probiotic strain and an alternative method to antibiotic treatment of fish

Abstract The presence of lactic acid bacteria (LAB) favors the stabilization of intestinal flora, facilitates digestion, improves the assimilability of fodder, and has an immunomodulatory effect on the immune system. According to current research, the application of LAB following antibiotic treatment prevents the development of opportunistic bacteria inhabiting the digestive tract. In the study the potential probiotic properties of Lactobacillus plantarum strains, which can be administered as an alternative to antibiotic treatment in aquaculture, were investigated under in vitro conditions. The strains of L. plantarum were characterized for important properties such as the ability to grow in the presence of 10% fish bile, a tolerance of low pH, and antagonism to pathogens dangerous for fish such as Aeromonas salmonicida and Pseudomonas fluorescens; therefore, they meeting the criteria for strains with probiotic properties. In view of currently increasing resistance to antibiotics and a decrease of their efficiency, probiotic bacteria can serve to support immunity to infections in the future.

Temporal microbiota and biochemical profiles during production and ripening of Divle Cave cheese

The aim of this study was to evaluate the proteolysis and lipolysis profiles of a raw ewes' milk cheese during production and ripening. The microbial community of this cheese was quantified, and their roles during proteolysis and lipolysis were studied. We observed an accumulation of substantial amounts of peptides during ripening, which might be attributed to the abundant presence of lactic acid bacteria, as well as to secondary microbiota including fungi, yeasts and actinobacteria. Similarly, high lipolysis levels were obtained, which can be explained by the indigenous lipase in milk and microbial lipases. These results should be of great interest to industrial manufacturers of this cheese.

Beneficial Protective Role of Endogenous Lactic Acid Bacteria Against Mycotic Contamination of Honeybee Beebread.

The purpose of this article is to reveal the role of the lactic acid bacteria (LAB) in the beebread transformation/preservation, biochemical properties of 25 honeybee endogenous LAB strains, particularly: antifungal, proteolytic, and amylolytic activities putatively expressed in the beebread environment have been studied. Seventeen fungal strains isolated from beebread samples were identified and checked for their ability to grow on simulated beebread substrate (SBS) and then used to study mycotic propagation in the presence of LAB. Fungal strains identified as Aspergillus niger (Po1), Candida sp. (BB01), and Z. rouxii (BB02) were able to grow on SBS. Their growth was partly inhibited when co-cultured with the endogenous honeybee LAB strains studied. No proteolytic or amylolytic activities of the studied LAB were detected using pollen, casein starch based media as substrates. These findings suggest that some honeybee LAB symbionts are involved in maintaining a safe microbiological state in the host honeybee colonies by inhibiting beebread mycotic contaminations, starch, and protein predigestion in beebread by LAB is less probable. Honeybee endogenous LAB use pollen as a growth substrate and in the same time restricts fungal propagation, thus showing host beneficial action preserving larval food. This study also can have an impact on development of novel methods of pollen preservation and its processing as a food ingredient.

Cider Lees: An Interest Resource From the Cidermaking Industry

Lees are an important waste product of the cidermaking industry. In this paper, nutritional, functional and microbiological characterization of cider lees, from two consecutive years, is described. Total dietary fiber (61.3%), protein (19.4%) and total fat (4.7%) were the major components from a functional and nutritional point of view. Among the fatty acids analyzed, linoleic acid was the major unsaturated one (31.2%) and palmitic acid was the major saturated fatty acid (27.9%). Other interesting constituents of lees were squalene (2.19 mg/g), extractable polyphenols (17.5 mg/g), hydrolysable tannins in insoluble dietary fibre (92.9 mg/g) and total phenolic content in soluble fibre (48.4 mg/g). From a microbiological point of view, the presence of lactic acid bacteria makes lees an important source of micro-organisms with potential interest in biotechnological applications.

Evaluation of the organoleptic and microbiological quality indicators of wheat bread with edible coating containing probiotic microorganisms

Wheat bread coated with edible coating containing probiotic microorganisms (Bifidobacterium bifidum, Propionibacterium freudenreichii, Lactococcus lactis subsp. diacetilactis, Streptococcus thermophilus) in its composition has been studied. Change of microbiological contamination of bread during storage, the presence of lactic acid bacteria, mold fungi and yeast, as well as bread microbial resistance were tested. It was noted that Quantity of Mesophilic Aerobic and Facultative Anaerobic Microorganisms (QMAFAnM) in the bread with probiotic was lower than in bread without additives throughout the storage (4.5×102 compared to 4.5×103 CFU/g after 48 h storage). The number of lactobacilli in the test sample during storage reduced by 2 orders of magnitude (from 1×105 to 9.3×103 CFU/g after 48 h storage), indicating the possibility of their use in edible coatings. Comparative of organoleptic evaluation of uncoated and coated bread shown that the use of the coating does not alter the organoleptic properties of bread. Generally, these results suggests the possibility of usage of probiotics in the composition of edible coating of bakery products.

Characterization of bacterial communities of donkey milk by high-throughput sequencing

The interest in donkey milk (DM) is growing because of its functional properties and nutritional value, especially for children with allergies and food intolerances. However, most of the available reports of DM microbiota are based on culture-dependent methods to investigate food safety issues and the presence of lactic acid bacteria (LAB).The aim of this study was to determine the composition of DM bacterial communities using a high-throughput sequencing (HTS) approach.Bulk milk samples from Italian donkey dairy farms from two consecutive years were analysed using the MiSeq Illumina platform. All sample reads were classified into five phyla: Proteobacteria, Firmicutes, Bacteroidetes, Actinobacteria, and Verrucomicrobia. The most prevalent genera—Pseudomonas, Ralstonia, Acinetobacter, Cupriavidus, Citrobacter and Sphingobacterium—were Gram-negative bacteria.The core microbiota was composed of genera that comprise commonly associated milk bacteria, LAB and species normally found in soil, water and plants. Reads assigned to LAB genera—Streptococcus, Lactococcus, Enterococcus, Leuconostoc, Lactobacillus, and Carnobacterium—corresponded on average to 2.55% of the total reads per sample. Among these, the distribution of reads assigned to coccus- and bacillus-shaped LAB was variable between and within the farms, confirming their presence and suggesting a complex population of these bacteria in DM.The present study represents a general snapshot of the DM microbial population, underlining its variability and motivating further studies for the exploitation of the technological potential of bacteria naturally present in DM.

In vitro and invivo evaluation of Weissella cibaria and Lactobacillus plantarum for their protective effect against cadmium and lead toxicities.

This present study highlights the presence of lactic acid bacteria (LAB) from traditional fermented foods that were cadmium and lead resistant and possessed probiotic potentials. Weissella cibaria WD2 and Lactobacillus plantarum CaD1 selected for the invivo studies ameliorated the build-up of cadmium and lead in the organs of the animals. This indicated that good cadmium and lead binding and probiotic lactic acid bacteria can be used to prevent exposure to these heavy metals.

Fate of the microbial population and the physico-chemical parameters of “Sanganel” a typical blood sausages of the Friuli, a north-east region of Italy

In Friuli, a Northeastern region of Italy, a blood sausage called Sanganel is produced by farmers, butchers, shops, and factories. This sausage is made with pork meat, boiled blood, lard, spices, and salt. It is stored at 4 ± 2 °C and usually eaten fresh or boiled within 14 days of its manufacture. Little is known about its microbial populations and safety for consumption. The aim of this study is to characterise the microbial populations and the physico-chemical parameters of Sanganel to establish its quality and the safety of consuming it. The microbial population of Sanganel is typical of meat products, and psychrotrophic enterobacteria and lactic acid bacteria (LAB) grow while it is stored. Enterobacteria produce total basic volatile nitrogen (TVB-N) and biogenic amines that, despite the presence of LAB, increase the pH of the sausage to approximately 6.9. Considering the concentrations of Enterobacteriaceae and TVB-N in the sausage, a shelf-life of 14 days is suggested. However, at 30 days the sausage is safe to eat and presents normal odours and flavours. In addition, boiling the sausage for 30 min before consumption eliminates the asporogenous microbial population.

THE CREATION AND THE ASSESSMENT OF THE BIOTECHNOLOGICAL VALUE OF THE LACTOBACILLI COMPOSITION

Aim. To determine the biotechnological potential of lactobacilli isolated from raw meat and collection strains and the compositions which were created on their bases. Methods. Lactobacilli isolated from the meat samples through passages in the skim milk sample, followed by passages on MRS -agar and broth. The collection strains were previously precultured in MRS -broth with 5% glucose. The acid production was determined from the active and titratable acidity, the activity of the coagulation of milk – on the duration of clot formation, the antagonistic activity to the collection opportunistic and pathogenic bacteria – the well-diffusion method, withingenus antagonism – the method of perpendicular grooves, the resistance to NaCl and phenol at low positive temperatures – on the growing rate in MRS -broth, the antibiotic resistance – the disk diffusion method. Results. The strains of lactic acid bacteria were isolated from the raw meat. The isolated strains are characterized by different indicators of active and titratable acidity, the coagulation rate of milk and the originality formed clot. Both isolated from meat samples, and collection strains of lactobacilli showed a variable antagonistic activity to test-strains of S. aureus, E. coli, P. vulgaris, B. cereus, S. enteritidis. Depending on the strain lactobacilli showed the resistance (it was shown in the different growth rate ), or sensitivity to 5.0% and 7.0% NaCl; 0.2% and 0.4% phenol by culturing at 5 °C and 10 °C. The investigated lactobacilli were either resistant or weakly sensitive to the antibiotics which were used. Based on strains of Lactobacillus sp. M6, L. delbrueckii ssp. bulgaricus 444 and L. plantarum 991 with more pronounced properties were created 6 variants of compositions which were determined for the same properties as the individual strains.The highest antagonistic activity, the growth rate in 7.0% NaCl and 0.4% phenol at 5 °C, the antibiotic resistance were showed by the compositions of Lactobacillus sp. M6+L. delbrueckii ssp. bulgaricus 444 in the ratio 2:1 and Lactobacillus sp. M6+L. plantarum 991 in the same ratio. Conclusions. The obtained results of the tested strains indicate the presence of lactic acid bacteria needed for the meat industry biotechnological properties, the extent and stability of which is increased in the compositions. The most promising for the industrial testing are compositions of Lactobacillus sp. M6+L. delbrueckii ssp. bulgaricus 444 and Lactobacillus sp. M6+L. plantarum 991 in the same ratio of 2:1.