Probiotic Starter Culture Research Articles

Characterization of S-layer proteins of potential probiotic starter culture Lactobacillus brevis SF9B isolated from sauerkraut

S-layers represent the simplest biological membranes developed during the evolution and are one of the most abundant biopolymers on Earth. Current fundamental and applied research aim to reveal the chemical structure, morphogenesis and function of S-layer proteins (Slps). This is the first paper that describes the Slps of certain Lactobacillus brevis strain isolated from sauerkraut. The whole genome sequence (WGS) analysis of the L. brevis SF9B strain uncovered three genes encoding the putative Slps, but merely one, identified as similar to the SlpB of L. brevis ATCC 14869, was expressed. Slp-expressing SF9B cells exhibited increased survival in simulated gastrointestinal (GI) conditions and during freeze-drying. Their survival in stress conditions was additionally enhanced by microencapsulation, especially when using alginate with gelatine as a matrix. Thus prepared cells were subjected to simulated GI conditions and their mortality was only 0.28 ± 0.45 log CFU/mL. Furthermore, a correlation between the high surface hydrophobicity and the remarkable aggregative capacity of SF9B strain was established. The results indicate a prominent role of Slps in adhesion to mucin, extracellular matrix (ECM) proteins, and particularly to Caco-2 cells, where the removal of Slps utterly abolished the adhesiveness of SF9B cells for 7.78 ± 0.25 log CFU/mL.

PRODUCTION OF PROBIOTIC YOGHURT FORTIFIED WITH DATE SEEDS (phoenix dactylifera L.) POWDER AS PREBIOTIC AND NATURAL STABILIZER

The present study aimed to evaluate the use of date seeds powder (DSP) as a natural prebiotic stabilizer in the manufacture of set yoghurt and their effect on some physicochemical, microbiological, rheological and sensory properties of this yoghurt during storage period at 4±1°C. Probiotic set yoghurt was produced using common yoghurt starter culture and probiotic starter culture ABT-2. Titratable acidity showed a slight decrease as a result of increasing the percentage of DSP level. It was found that the water holding capacity of yoghurt samples ranged from 62.17% to 79.43% during storage period. The addition of DSP to probiotic set yoghurt stimulated the growth of probiotic bacteria. The total viable counts of (S. thermophilus ST-20Y, L. acidophilus LA-5 and B. bifidum BB-12) decreased slightly during the refrigerated storage, but remained at sufficient levels (>6 log cfu/g) for up to 14 days. The coliform and mould & yeast counts were not detected in all samples. The use of DSP as a prebiotic and natural stabilizer at concentration of 0.5% in probiotic set yoghurt manufacture improved their sensory and rheological properties.

Evaluating the Probiotic Potential of Lactobacillus plantarum Strains from Algerian Infant Feces: Towards the Design of Probiotic Starter Cultures Tailored for Developing Countries.

Lactobacilli naturally present in the neonatal gut are believed to be beneficial for the human hosts and are investigated as potential probiotics. In this study, we aimed to characterize six Lactobacillus plantarum strains derived from the feces of a breast-fed infant, for the development of new probiotic cultures. Our attention was focused on L. plantarum in reason of the presence, within such species, of both pro-technological and probiotic strains, i.e., a combination of particular interest to design tailored probiotic starter cultures for developing countries. The bacterial isolates exhibiting lactobacilli-like phenotypic characteristics were identified as members of the L. plantarum group by 16S rRNA gene sequencing, and their diversity was evaluated by randomly amplified polymorphic DNA (RAPD) PCR patterns. The selected strains were screened for probiotic potential through in vitro tests. Firstly, bacterial survival was evaluated in an in vitro system simulating the human oro-gastrointestinal tract, using also milk as a carrier matrix. Besides, physiological traits such as antibiotic susceptibility, antimicrobial activity against selected enteric pathogens, and adhesion to abiotic surfaces and to gastric mucin were studied. Considering the resistance to simulated gastrointestinal digestion and the results from the biofilm and mucin adhesion tests, a strain-denominated L. plantarum LSC3 was selected for further evaluation of in vitro adhesion ability to intestinal mucosa and immunomodulatory activities. L. plantarum LSC3 was able to adhere efficiently to human enterocyte-like cells (Caco-2 cells), and decreased IL-8 transcription while increasing IL-10 mRNA level, as revealed by transcriptional analysis on LPS-stimulated human (THP-1) macrophages. Our results highlight that L. plantarum LSC3 fulfills major in vitro probiotic criteria as well as interesting immunostimulatory properties, and thus may be a promising candidate for further in vivo studies aiming at the development of novel probiotic starter cultures.

Effect of composition and storage time on some physico-chemical and rheological properties of probiotic soy-cheese spread.

Probiotic soy-cheese spread was prepared by fermenting soymilk with specific probiotic starter culture, and there after processing the coagulated mass. Soy cheese spread samples had more than 109cfu/g of viable probiotic count at the time of preparation; and had around 17.6% protein, 25.3% fat and 19.8% total soluble sugar. Compared to commercially available dairy cheese spread, probiotic soy cheese spread had significantly higher protein and anti-oxidant activity. Soy cheese spreads, prepared from pure soymilk as well as by mixing with dairy milk, were studied with respect to the differences in their rheological behavior during storage at refrigerated conditions. A dynamic oscillatory test was used to measure the viscoelastic properties of spreads at 0, 7, 14, 21 and 28days of storage. It was observed that the storage modulus (G') was higher than the loss modulus (G″) throughout the storage period indicating that the soy cheese spreads exhibit predominantly elastic behavior. The cheese spread sample prepared by adding okara in soymilk had the highest values of G' and complex viscosity (1120Pa and 11.5Pas, respectively at an angular frequency of 100s-1). G', G″ and viscosity of cheese spread did not change significantly up to 14days, with values of 650, 225Pa and 7.43Pas, respectively for the sample prepared from soymilk alone. However, these values increased thereafter which might be an indication of structural changes in the cheese spread samples.

Stress influenced the aerotolerance of Lactobacillus rhamnosus hsryfm 1301.

To investigate the aerotolerance of Lactobacillus rhamnosus hsryfm 1301 and its influencing factors. The growth rate of L. rhamnosus hsryfm 1301 weakened noticeably when the concentration of supplemented H2O2 reached 1mM, and only 2% of all L. rhamnosus hsryfm 1301 cells survived in MRS broth supplemented with 2mM H2O2 for 1h. After pretreatment with 0.5mM H2O2, the surviving cells of L. rhamnosus hsryfm 1301 in the presence of 5mM H2O2 for 1h increased from 3.7 to 7.8 log CFU. Acid stress, osmotic stress, and heat stress at 46°C also enhanced its aerotolerance, while heat stress at 50°C reduced the tolerance of L. rhamnosus hsryfm 1301 to oxidative stress. Moreover, treatment with 0.5mM H2O2 increased the heat stress tolerance of L. rhamnosus hsryfm 1301 by approximately 150-fold. Lactobacillus rhamnosus hsryfm 1301 possesses a stress-inducible defense system against oxidative stress, and the cross-adaptation to different stresses is a promising target to increase the stress tolerance of L. rhamnosus hsryfm 1301 during probiotic food and starter culture production.

Characterization of <i>Lactobacillus</i> Strains Isolated from Bovine Raw Milk for Probiotic and Technological Properties

One hundred strains isolated from bovine raw milk, obtained from different farms, were subjected to different in vitro stress typical of gastrointestinal tract. Twelve strains were able to tolerate pepsin at pH 2, pancreatin and bile salts (0.3%). These bacteria were identified using 16S rRNA gene sequencing. Eight isolates were Lactobacillus plantarum and four were Lactobacillus fermentum. They were not able to degrade mucin and they were γ-haemolytic. All strains had antibacterial activity against Staphylococcus aureus, Listeria monocytogenes and Salmonella thyphimirium. However, only six strains inhibited Escherchia coli. All these showed ability for autoaggregation and/or hydrophobicity properties. They were also characterized in respect to their technological properties. Important acidification and low proteolytic and lipolytic capacities were detected for all strains. In addition, they were able to produce exopolysaccharides and grow at hot and cold temperatures. These bacteria may be used further for manufacturing of functional foods and confirming their suitability as probiotic starter cultures.

Promotion of Early Gut Colonization by Probiotic Intervention on Microbiota Diversity in Pregnant Sows.

The aim of this work was to design a novel mixed probiotic culture for piglets and to evaluate its beneficial effect on the piglets’ gut health. The possible mechanisms of probiotic activity, such as adhesion, competitive pathogen exclusion and influence on gut microbiota diversity were determined. Mixed probiotic starter culture is composed of three thermophilic lactic acid bacteria (LAB) strains: Lactobacillus helveticus BGRA43, Lactobacillus fermentum BGHI14 and Streptococcus thermophilus BGVLJ1-44. The strains BGVLJ1-44 and BGRA43 showed good technological properties (fast milk curdling, strong proteolytic activity). In addition, the strain BGVLJ1-44 produces exopolysaccharide (EPS), BGHI14 is heterofermentative LAB strain with significant immunomodulatory effect, while the strain BGRA43 showed strong antimicrobial activity against different pathogens and exhibited significantly higher level of adhesion to Caco-2 cells comparing to other two strains. Both lactobacilli strains BGRA43 and BGHI14 (p < 0.05), as well as probiotic combination (p < 0.01) significantly reduced the adhesion of Escherichia coli ATCC25922 to Caco-2 cells, while the strains BGVLJ1-44 (p < 0.01) and BGRA43 (p < 0.05) significantly reduced adhesion of Salmonella 654/7E (veterinary isolate). The results of farm trial revealed that treatment of sows with new fermented dairy probiotic influenced the piglets’ gut colonization with beneficial bacteria and reduced the number of enterobacteriaceae in litters from some treated sows (no significant due to high variability among animals). Finally, this is the first study reporting that the treatment of sows with probiotic combination resulted in the improved microbiota diversity in neonatal piglets.

Culture Environmental Management Innovation Optimisation of Enrichment Factor Lactobacillus Acidophilus

Objectives The study of lactic acid bacteria with independent intellectual property resource library, and on this basis, screening and development for our industry, the dairy industry and the development of lactobacillus probiotic lactic acid bacteria, starter cultures and probiotics is particularly necessary. Methods Optimisation of this experimental test is to promote the growth of Lactobacillus acidophilus, a high density culture. Single factor experiments, Plackett-Burman experiment, Box-Behnken experiment and response surface analysis were used to find the levels of vitamin C, sorbitol, glutamic acid, leucine, arginine, lysine, methionine, xylose, Phe, Pro needed to promote a better factor of Lactobacillus acidophilus. Results The culture medium contains the basic nutrients for eosinophilic Lactobacillus, but it cannot reach the content of amino acid in cell growth because its protein hydrolysis ability is limited, so in order to improve the purity and activity of eosinophilic Lactobacillus, the culture medium requires added amino acids on demand. The predicted value of the Plackett-Burman experiment is 97.85%, while it can achieve 96.95%. The most important factor and the best composite bacteria culture medium included vitamin C, glutamic acid and lysine, sorbitol, leucine, arginine, methionine, phenylalanine, proline and xylose; the optimum enrichment medium ratio is glutamic acid 0.0276 g/L, lysine 0.0243 g/L, vitamin C 0.0308 g/L. Conclusions The best ratio of enrichment medium was: glutamate, lysine, vitamin C. Culture temperature was 37°C, initial fermentation pH was 6.5, 4% inoculation, harvest time was 20 hours after fermentation. Acknowledgements Supported by a project grant from Longdong University doctoral research (Grant No. XYBE1605). Central finance forestry science and technology extension demonstration project [2015] ZYTG8 Qingyang science and technology support program (NK2011-41).

Physiochemical Properties and Probiotic Survivability of Symbiotic Corn-Based Yogurt-Like Product.

Corn is a major grain produced in northern China. Corn-based functional food products are very limited. In this study, a symbiotic corn-based yogurt-like product was developed. Corn milk was prepared through grinding, extrusion and milling, and hydration processes. Corn extrudate was prepared under the optimized conditions of corn flour particle size <180 μm, moisture content of 15% and extrusion temperature at 130 °C. The corn milk was prepared from 8% corn extrudate suspension and then milled twice with 0.1% glyceryl monostearate and 0.1% sucrose ester as emulsifiers. The corn milk was mixed with sugar (5%), glucose (2%), soy protein isolate (0.75%), inulin (1%), polymerized whey protein (0.3%) and xanthan gum (0.09%) as thickening agents. The mixture was fermented at 35 °C for 6 h using a probiotic starter culture containing L. plantarum. Chemical composition (%) of the symbiotic corn-based yogurt-like product was: total solids (17.13 ± 0.31), protein (1.12 ± 0.03), fat (0.30 ± 0.05), carbohydrates (15.14 ± 0.19), and ash (0.16 ± 0.02), respectively. pH value of this symbiotic product decreased from 4.50 ± 0.03 to 3.88 ± 0.13 and the population of L. plantarum declined from 7.8 ± 0.09 to 7.1 ± 0.14 log CFU/mL during storage at 4 °C. SDS-PAGE analysis showed that there were no changes in protein profile during storage. Texture and consistency were also stable during the period of this study. It can be concluded that a set-type corn-based symbiotic yogurt-like product with good texture and stability was successfully developed that would be a good alternative to the dairy yogurt.

Tracking Amazonian cheese microbial diversity: Development of an original, sustainable, and robust starter by freeze drying/spray drying

Marajó cheese made with raw buffalo milk in the Amazon region of Brazil can be considered a good source of wild lactic acid bacteria strains with unexplored and promising characteristics. The aim of this study was to develop a potential probiotic starter culture for industrial applications using freeze drying and spray drying. A decrease in the survival rates of freeze-dried samples compared with spray-dried samples was noted. The spray-dried cultures remained approximately 109 cfu·g-1, whereas the freeze-dried samples showed 107 cfu·g-1 after 60 d of storage at 4°C. All of the spray-dried samples showed a greater ability to decrease the pH in 10% skim milk over 24 h compared with the freeze-dried samples. The spray-dried samples showed a greater resistance to acidic conditions and to the presence of bile salts. In addition, under heat stress conditions, reduction was under 2 log cycles in all samples. Although the survival rate was similar among the evaluated samples after drying, the technological performance for skim milk showed some differences. This study may direct further investigations into how to preserve lactic acid bacteria probiotics to produce spray-dried starters that have a high number of viable cells that can then be used for industrial applications in a cost-effective way.

Nondairy beverage produced by controlled fermentation with potential probiotic starter cultures of lactic acid bacteria and yeast

This work aimed to develop a nondairy fermented beverage from a blend of cassava and rice based on Brazilian indigenous beverage cauim using probiotic lactic acid bacteria (LAB) and yeast. The indigenous strains Lactobacillus plantarum CCMA 0743 (from cauim) and Torulaspora delbrueckii CCMA 0235 (from tarubá), and the commercial probiotic, L. acidophilus LAC-04, were used as starter cultures in single and co-cultivations. The bacteria populations were around 8.0 log (CFU/mL) at the end of all fermentations as recommended for probiotic products. Higher residual starch contents were noted in the single LAB cultures (10.6% [w/w]) than in co-cultures (<6% [w/w]), showing that co-culture may help the digestibility. For all different assays (single and co-culture), lactic acid was the main organic acid detected (>1.6g/L) and ethanol was lower than 0.5% (w/v) consisting in a non-alcoholic beverage. The assays containing yeast showed the highest antioxidant activity (around 10% by DPPH and ABTS methods). Therefore, a nondairy fermented beverage was successfully obtained, and the co-culture of LAB and T. delbrueckii could increase the product's functional properties.

In vitro probiotic evaluation of potential antioxidant lactic acid bacteria isolated from idli batter fermented with Piper betle leaves

AbstractLactic acid bacteria isolated from food sources can be introduced as probiotics because of their health‐promoting and nonpathogenic characteristics. Eight lactic acid bacteria from idli batter fermented with Piper betle leaves were selected to screen the antioxidant potential and biofilm‐forming ability. Five isolates exhibited good antioxidant potential and biofilm formation and showed antagonistic activity against the pathogenic biofilm‐forming Staphylococcus aureus. Further, in vitro probiotic properties of five isolates exhibited excellent acid tolerance, bile tolerance, simulated gastrointestinal juice tolerance, auto‐aggregation and co‐aggregation and hydrophobicity and showed resistance to antibiotics such as ciprofloxacin, nalidixic acid, norfloxacin and colistin. Isolates also showed positive bile salt hydrolase activity, cholesterol assimilation, β‐galactosidase production and mucin binding ability. The isolate KJBB10 exhibited good adhesion and pathogen exclusion percentage with human colon cancer cells (HCT‐15 and HT‐29). Hence, the isolates KJBB10, KJBB56 and KJBC06 can be used as beneficial probiotic starter cultures for the formulation of functional foods.

Amino acid profile and sensory characteristics of dry fermented pork loins produced with a mixture of probiotic starter cultures.

Proteolysis is a biochemical process in dry-aged meat products where proteins are metabolized and broken down to polypeptides, peptides, and free amino acids. In the literature it is reported that an appropriate choice of probiotic starter culture limits proteolytic changes in dry-fermented meat products. In this study the combined effect of a mixture of probiotic starter cultures on the free amino acid profile, total count of lactic acid bacteria, and the sensory quality of dry-aged pork loins after fermentation and after storing the vacuum-packed samples was evaluated. LOCK900 and BB12 probiotic strains were the technologically best two-species mixture of starter cultures for the production of probiotic dry-aged pork loins. They allowed us to obtain products with high and stable bacterial count and acceptable sensory quality, both after 21 days of fermentation and after 2 months of cold storage. Changes in the free amino acid profile and increased intensity of the selected sensory attributes result from a significant share of probiotics in meat proteolysis occurring during fermentation and storage. The results suggest the relevance of using probiotic bacteria as a two-species starter culture for the production of dry-aged products. © 2016 Society of Chemical Industry.

Probiotic characteristics of Bacillus strains isolated from Korean traditional soy sauce

The objective of this work was to isolate Bacillus strains from Korean traditional soy sauces, and evaluate them for probiotic potential and safety. Three Bacillus strains, MKSK-E1, MKSK-J1 and MKSK-M1, were selected which were highly resistant to simulated gastrointestinal tract conditions, and showed antimicrobial activity against Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus and Escherichia coli. MKSK-M1 possessed the highest relative survival rate, with 96.0% survival in 0.1% pepsin solution (pH 2.0) and 99.3% survival in 3% bile salt solution for 3 h. All three strains exhibited amylase and protease activity, and utilized more than 19 carbohydrates among 49 tested carbohydrates. MKSK-E1 inhibited the growth of 11 of 13 tested foodborne pathogens. All three selected strains possessed strong antimicrobial activity against E. coli and B. cereus. They had antibiotic susceptibility against 8 tested antibiotics. Also, all strains were non-hemolytic on sheep blood, and non-biogenic amine producers. The results of this work indicate that MKSK-E1, J1 and M1 could be used as probiotic cultures for human consumption and animal feeds and as probiotic starter cultures in food industries.

Technological and safety properties of newly isolated GABA-producing Lactobacillus futsaii strains.

To evaluate the technological and safety properties of Lactobacillus futsaii CS3 and CS5 isolated from Thai fermented shrimp products (Kung-Som) in order to develop a valuable gamma-aminobutyric acid (GABA)-producing starter culture. Both strains showed a high GABA-producing ability (>8mgml(-1) ) in MRS broth containing 20mgml(-1) monosodium glutamate (MSG) for 120h. They also exhibited inhibitory activity against foodborne pathogens and spoilage bacteria. Cell surface hydrophobicity and proteolytic activity were observed in both strains. Strain CS3 survived better under simulated gastrointestinal tract conditions with only 1·5 log-units cell decrease over 8h. Both strains showed the ability to deconjugate taurocholate and taurodeoxycholate acid. Neither virulence genes nor biogenic amine production was detected. Strain CS3 exhibited susceptibility to all tested antibiotics with the exception of vancomycin, while strain CS5 showed resistance to vancomycin, ampicillin and chloramphenicol. Based on the results obtained, Lact.futsaii CS3 is very promising as a GABA-producing and potentially probiotic starter culture strain for applications in functional fermented foods. This study focuses on the technological and safety characteristics of Lact.futsaii CS3 and CS5 including their high GABA-producing capacity for the first time. This provides a way of replacing chemical GABA by natural GABA using a GABA-producing starter culture candidate, at the same time offering the consumer new attractive food products.

Genome Sequence of Lactobacillus brevis Strain D6, Isolated from Smoked Fresh Cheese.

The autochthonous Lactobacillus brevis strain D6, isolated from smoked fresh cheese, carries a 45-kDa S-layer protein. Strain D6 has shown adhesion to extracellular matrix proteins and to Caco-2 intestinal epithelial cells, as well as immunomodulatory potential and beneficial milk technological properties. Hence, it could be used as a potential probiotic starter culture for cheese production.

Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams.

The objective of this study was to investigate the effects of mixed starter cultures isolated from kimchi on physicochemical properties, functionality and flavors of fermented ham. Physicochemical properties, microbial counts, shear force, cholesterol contents and volatile compounds of fermented ham were investigated during processing (curing and ripening time). Curing process for 7 d increased saltiness, however, decreased hunter color values (L, a, and b values). Ripening process for 21 d increased most parameters, such as saltiness, color values, weight loss, shear force and cholesterol content due to the drying process. The mixed starter culture had higher lactic acid bacteria than the commercial one. While eight volatile compounds were identified from fermented hams during curing process, total fiftyeight volatile compounds were identified from fermented hams during ripening process. The main volatile compounds were alcohols, esters and furans. However, no differences in volatile compounds were observed between two batches. Fermented hams (batch B) manufactured with probiotic starter culture (LPP) had higher sensory score in texture, color and overall acceptability than counterparts (batch A), while the opposite trend was observed in flavor. Therefore, mixed probiotic starter culture isolated from kimchi might be used as a starter culture to be able to replace with commercial starter culture (LK-30 plus) for the manufacture of fermented ham.

The role of S-layer in adhesive and immunomodulating properties of probiotic starter culture Lactobacillus brevis D6 isolated from artisanal smoked fresh cheese

An autochthonous strain isolated from traditionally produced smoked fresh cheese, Lactobacillus brevis D6, carries a 45-kDa S-layer protein. In this study, the functional role of S-layer proteins of L. brevis D6 was investigated to define this strain as probiotic starter culture. Presence of S-layer proteins and microencapsulation of L. brevis D6 cells in casein increased survival during freeze-drying, which is important prerequisite for exertion of probiotic properties. This strain displayed the highest autoaggregation ability among all the Lactobacillus strains tested, which was decreased by the removal of S-layer proteins using 5 M guanidine hydrochloride. The capacity of the L. brevis D6 to adhere to extracellular matrix proteins and Caco-2 intestinal epithelial cell line in vitro was assayed, where the removal of S-layer proteins negatively affected adhesion properties. Exclusion of Salmonella Typhimurium FP1 by L. brevis D6 and the survival of D6 in simulated conditions of the gastrointestinal tract, were better before removal of S-layer from the cell surface. Additionally, cytokine production in monocyte-derived dendritic cells (moDC) and moDC maturation in response to purified S-layer proteins of L. brevis D6 were determined by ELISA and FACS, respectively. Interleukin production remained unaltered, while a slight induction of TNF-α production in moDC was observed.

Enrichment of nutritional value of Phyllanthus emblica fruit juice using the probiotic bacterium, Lactobacillus paracasei HII01 mediated fermentation

The fermented herbal juices are capable of curing and preventing diseases and reducing the aging progress. The present study was performed to investigate the fermentation of Phyllanthus emblica fruit by Lactobacillus paracasei HII01 with respect to carbon sources, polyphenols, and antioxidant properties. The physical changes, for instance, color, odor, taste, turbidity and gas formation, throughout the fermentation process was manually monitored. The fermented product was rich in polyphenolic content. The acid content and pH of the product were under the norms of Thai community product standards. Antioxidant properties of the fermented product were proved using ABTS, and FRAP assays. Chelation based study suggested that fermented P. emblica fruit juices are healthy enough to stabilize the oxidized form of the metal ion. The optimum fermentation period was 15 days. All the results supported that studied carbon sources did not interfere with the quality of the product. This report is the prelude study on the use of probiotic starter culture for the production of P. emblica fruit based lactic acid bacteria fermented beverages (LAFB) enriched with bioactive compounds. Further research on the impact of different carbon sources and upstream processes on the quality of LAFB is currently in progress.

Application of Bifidobacterium Lactis as the Single Strain Probiotic Starter Culture for Fermentation of Salmon (Salmo salar) Mince

BACKGROUND: Application of certain probiotic bifidobacteria strains for fermentation of non-dairy substrates still is a great challenge for industry-targeted research. To our knowledge this is the first report on application of bifidobacteria for fermentation of fish, particularly salmon (Salmo salar). METHODS: Fermentation of salmon mince with a single-strain probiotic culture of Bifidobacterium lactis Bb12 in presence of additional carbohydrates and salt has been performed. RESULTS: 2 % of glucose and 1 % of common salt ensured the growth of probiotic culture and acidification of salmon mince. It was shown that glucose and sucrose are crucial to ensure fast acidification and the reduction of pH during the growth of B. lactis Bb12 to the level of 107 cfu/g, thus meeting the requirements of the viable cell count for probiotics in functional food products. Fourier transform infrared (FT-IR) spectroscopy analyses of salmon mince showed that fermentation by bifidobacteria and supplements changed fish proteins and the composition of initial carbohydrates. CONCLUSIONS: The fermented salmon paste with high content of viable probiotic cells (105 – 106 cfu/g) can be used as a dietary supplement for spreads or food seasoning. The freeze-dried fermented salmon concentrate with probiotic bacteria also was obtained and can be applied for dietary nutrition or as neutraceutic for food supplementation.