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The search for new functionally active strains of lactic acid bacteria, together with the development of domestic competitive starter cultures on their basis, are important directions of contemporary food biotechnology. Proteolytic activity represents one of the criteria for selecting lactic acid bacteria strains for their subsequent use in food production and largely determines the quality characteristics of the finished product. The present study aims to evaluate the proteolytic activity of 15 new cryoresistant strains of Lactobacillus genus lactic acid bacteria having a number of functional and technological properties. According to the results obtained, all strains demonstrated higher proteolytic activity in alkaline media and those close to neutral (pH = 6.5). In slightly acidic media, the strains under study showed minimal values of proteolytic activity, except for L. fermentum 12 and L. plantarum 21 strains. Strains L. casei 32, L. casei 36, L. fermentum 10, and L. acidophilum 9 (48.9–52.3 µg tyrosine/mL·min) showed the maximum proteolytic activity. The minimal proteolytic activity was characteristic of L. fermentum 12, L. fermentum 24, and L. plantarum 1 (27.7–28.9 µg tyrosine/mL·min). The studied paramenter depends on the conditions of proteolysis (substrate, medium pH) and represents an individual strain characteristic independent of the lactobacillus species membership. According to the results obtained, L. casei 32, L. casei 36, and L. fermentum 10 cryoresistant strains, manifesting high proteolytic activity and effectively affecting various protein substrates (casein, albumin, haemoglobin) in a wide range of medium pH values, can be recommended for inclusion in the composition of starter cultures for the production of fermented food products.
The search for new functionally active strains of lactic acid bacteria, together with the development of domestic competitive starter cultures on their basis, are important directions of contemporary food biotechnology. Proteolytic activity represents one of the criteria for selecting lactic acid bacteria strains for their subsequent use in food production and largely determines the quality characteristics of the finished product. The present study aims to evaluate the proteolytic activity of 15 new cryoresistant strains of Lactobacillus genus lactic acid bacteria having a number of functional and technological properties. According to the results obtained, all strains demonstrated higher proteolytic activity in alkaline media and those close to neutral (pH = 6.5). In slightly acidic media, the strains under study showed minimal values of proteolytic activity, except for L. fermentum 12 and L. plantarum 21 strains. Strains L. casei 32, L. casei 36, L. fermentum 10, and L. acidophilum 9 (48.9–52.3 µg tyrosine/mL·min) showed the maximum proteolytic activity. The minimal proteolytic activity was characteristic of L. fermentum 12, L. fermentum 24, and L. plantarum 1 (27.7–28.9 µg tyrosine/mL·min). The studied paramenter depends on the conditions of proteolysis (substrate, medium pH) and represents an individual strain characteristic independent of the lactobacillus species membership. According to the results obtained, L. casei 32, L. casei 36, and L. fermentum 10 cryoresistant strains, manifesting high proteolytic activity and effectively affecting various protein substrates (casein, albumin, haemoglobin) in a wide range of medium pH values, can be recommended for inclusion in the composition of starter cultures for the production of fermented food products.
The intestinal microflora of the human body performs vital regulatory functions. In the course of the study, a biotechnological complex has been developed in the form of dietary supplements, the functional properties of which are aimed at regulating the intestinal biocenosis, inhibiting pathogenic and conditionally pathogenic microflora, as well as developing a useful part of the microbiota. The qualitative and quantitative composition of the specialized product includes, mg/5.5 g, floration (soluble dietary fiber) - 1,375 (1,238); metafiltrates Bifidobacterium bifidum - 620, Bifidobacterium breve - 600, Lactobacillus delbrueckii - 500, Hericium coralloides - 242.5, Propionibacterium freudenreichii - 100; lactulose (50 %) - 400; postbiotic metafiltrate Subtizym - 200; silicon dioxide - 30; endofulvin (Endofulvin, humic acids) - 9.62 (7.5); chitosan - 5; para-aminobenzoic acid - 2; nicotinamide (vitamin B) - 1.81 (1.8); cysteine - 1.25; calcium pantothenate (vitamin B) - 0.654 (0.6); riboflavin (vitamin B) - 0.16. An innovative feature of the production technology is a liquid concentrated form of dietary supplements, which ensures rapid passage through the stomach, the preservation of active principles and the effectiveness of the implementation of specified functional properties. The organoleptic, microbiological and physicochemical indicators of quality and safety have been studied, the results of which make it possible to determine the regulated characteristics and shelf life - 1 year at the temperature of 0-25 °C, relative humidity of not more than 60 %. The developed complex is recommended for use in the amount of 5.5 g of concentrate 3 times a day; course duration - 1 month. The product has passed production tests at ArtLife LLC (Tomsk).
Nowadays, the intestinal microflora plays the important role in ensuring normal metabolism, no doubt. Therefore, biotechnological products and its metabolites are of particular importance. A man developed biotechnological product in the form of a biologically active additive based on fermented fiber (a mixture of dietary fibers bacterized with probiotic cultures of Bifidobacterium animalis, Bifidobacterium adolescentis, Lactobacillus acidophilus). The probiotic feature is the ability to ferment dietary fibers while staying alive in a specialized product. The formulation includes dietary fibers that stimulate the growth and bacteria reproduction, specifically, forming a target intestinal biotope. Along with traditional quality and safety research methods, the researchers used the method of high-performance liquid chromatography to determine the short-chain fatty acids content, playing a key role in the metabolic body processes, in fermented fiber. The formulation of the developed additive contains ingredients that form its properties. The determined regulated quality indicators are the following (in 30 g): dietary fiber – at least 20,000 mg; polypructosans – at least 2,200 mg; thiamine (B1) – 1.4 mg; riboflavin (B2) – 1.6 mg; pantothenic acid (B5) – 6 mg; pyridoxine (B6) – 2 mg; chromium – 50 mcg. The authors run the safety dietary supplements assessment, enabling to determine the shelf life – 12 months at a temperature of 25 °C and a relative humidity of no more than 60 %. Evidence-based medical studies confirm the functional orientation and effectiveness of the developed product. A man took the developed supplement one serving (15 g) twice a day (in the morning 30 minutes before meals and in the evening before bedtime). The administration course was 30 days. The data obtained indicate a positive impact of the biocomplex on the microbiota restoration, the local intestinal syndrome effect and the general condition of the body.
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