LACTIC ACID BACTERIA: MICROBIAL AND FUNCTIONAL ASPECTS TO SEARCH BIOACTIV STRAINS

Authors

  • O. Naumenko Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine

Keywords:

lactic acid bacteria, selection, adhesive activity, cholesterol, virulent bacteriophage

Abstract

Modern methodological approaches were applied and strains of lactic acid bacteria Lactobacillus casei, Lactobacillus acidophilus and Streptococcus thermophilus with high biological activity level, perspective in functional dairy products manufacturing, were selected.The high biological potential of lactic acid bacteria selected cultures was determined, which is capable of ensuring the stability of technological process flow and bacterial agents’ essential characteristics and their fermented products. Experiments in vitro showed that selected strains were characterized by valuable industrial properties, namely the ability to reduce the level of cholesterol and lactose during development in milk, the resistance to virulent bacteriophages and gastrointestinal tract aggressive compounds, the high antagonistic and adhesive activity. On the basis of studies technological passports on strains were made, the deposit of strains was held in in National collection of industrial microorganisms of Institute of Microbiology and Virology of Zabolotny of Ukrainian National Academy of Sciences.

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References

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Published

2017-12-25

How to Cite

Naumenko, O. (2017). LACTIC ACID BACTERIA: MICROBIAL AND FUNCTIONAL ASPECTS TO SEARCH BIOACTIV STRAINS. FOOD RESOURCES, 5(09), 235–243. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/216

Issue

Vol. 5 No. 09 (2017): Food Resources

Section

Слово редактора

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