Optimization of the storage method of Lactococcus lactis ssp. lactis strains to stabilize their probiotic potential

Novoselova, D.O.; Stoyanova, L.G.

Авторы: Novoselova D.O., Stoyanova L.G.
Журнал: Journal of Microbiology & Experimentation
Том: 9
Номер: 1
Год издания: 2021
Издательство: MedCrave Group
Местоположение издательства: Edmond
Первая страница: 4
Последняя страница: 7
DOI: 10.15406/jmen.2021.09.00315
Аннотация: The object of the study were strains of Lactococcus lactis ssp. lactis isolatedfrom microbiota of fermented milk products brought from Buryatia (Russia),Lebanon, Iran, which have high probiotic potential. The purpose of this workwas to optimize the storage method of L. lactis ssp. lactis strains to stabilizetheir probiotic potential. The various storage methods were used - in skimmilk with frequent passages and lyophilization. The cultures werelyophilized on a ‘Krist” installation of the “Betta A “(Germany).Lyophilized strains were restored and their physiological and biochemicalproperties were studied both immediately after recovery and in a number ofpassages after storage, their physiological activity was evaluated by the rateof clot formation in skim milk and antimicrobial activity using themicrobiological method with the test-cultures and standard antibioticsolutions (Nisaplin, Chloramphenicol, Nystatin).The highest survival rate was found during lyophilization with preliminarytreatment. When cultures were restored, the survival rate in the first passagewas over 70%, the strains had a high level of antimicrobial activity on bothgram-positive and gram-negative bacteria and fungi, including pathogens.The results of the study showed that the most effective method of preservingbacteriocin-forming lactococci is lyophilization using a complex protectiveenvironment of the composition (g/l): sucrose-100, gelatin-10, monosodiumglutamate-10, sodium citrate-5, which ensures long-term crop life. Theintroduction of lactococci into the intestinal microbiota leads to thereplacement of pathogens and is useful for people with lactase deficiency.Strains enrich the dairy product with biologically active substances, which,in addition to the nutritional effects, have a beneficial effect on health.Lyophilization in combination with pre-treatment of cells contributes to thepreservation of their probiotic potential.
Добавил в систему: Стоянова Лидия Григорьевна

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Optimization of the storage method of Lactococcus lactis ssp. lactis strains to stabilize their probiotic potentialстатья

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