scholarly journals INFLUENCE OF FUNCTIONAL COMPONENTS ON THE TITER OF LACTIC ACID BACTERIA OF YEAST "VIVO"

2021 ◽  
Vol 2 (39) ◽  
pp. 98-114
Author(s):  
I. Kornіienko ◽  
V. Guliaiev ◽  
A. Anatskyi ◽  
Y. Chernenko ◽  
О. Monchenko ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
High Titer ◽  
Fermented Milk ◽  
Milk Thistle ◽  
Nutrient Media ◽  
Functional Components

The use of yeasts with a high titer of probiotic cultures of lactic acid bacteria (LAB) and plant components, ascorbic acid in the technology of obtaining functional products - can improve the quality of finished products, nutritional and biological value. The aim of the study was to study the effect of functional components and antibiotics of different groups in the elective nutrient media "Lactobacagar" and "Bifidoagar" on the LAB  titer and their viability. The task of the work is to determine the feasibility of using extracts of milk thistle, rye seeds, flax and ascorbic acid in nutrient media for the viability of LAB yeast "VIVO" with the addition of antibiotics of different groups and concentrations. The effect of the most commonly used antibiotics was studied: benzylpenicillin, azithromycin, lincomycin, gentamicin sulfate, ceftriaxone, norfloxacin, amoxil, streptomycin, tetracycline, erythromycin on the titer of lactic acid concentrations, which correspond to IV bacteria; 50; 25; 12.5; 6.25; 3.13; 1.56; 0.78. Determination of antibiotic resistance of LAB was performed by the method of double dilutions. Determination of antibiotic resistance of LAB was performed by the method of double dilutions. The effectiveness of the use of extracts of milk thistle, flax and red seed, as well as ascorbic acid in the practice of nutrient enrichment has been proven. The introduction of these components into the composition of nutrient media with antibiotics led to an increase in the number of viable LAB cells by 5—9 %. It is recommended to enrich fermented milk products and bakery products with functional components — seeds or meal of red flax, flax and thistle to increase the nutritional value and increase the titer of fermentation microflora.

scholarly journals ANTIBIOTIC RESISTANCE OF LACTIC ACID BACTERY LEAVEN «VIVO PROBIOYOGURT»

2021 ◽  
Vol 14 (5) ◽  
pp. 63-73
Author(s):  
I. M. Korniienko ◽  
Keyword(s):  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antibiotic Therapy ◽  
Intestinal Microflora ◽  
Fermented Milk ◽  
Natural Resistance ◽  
Milk Product ◽  
Nutrient Media ◽  
Fermented Milk Product

Lactic acid bacteria play a key role in human microecology and biotechnology – form organoleptic characteristics of products, increase the nutritional, including biological value of functional foods. Natural resistance to antibiotics is one of the important factors that determine the probiotic properties of lacto- and bifidobacteria. Aim. Study of the antibiotic resistance of functionally active probiotic cultures of "VIVO probioyogurt" leaven to determine the possibility of using a fermented milk product, which is prepared on its basis, during antibiotic therapy to maintain and restore normal intestinal microflora. Methods. Pure cultures of lactic acid bacteria (LAB) were selected for the study: (Lactobacillus delbrueckii ssp., L. acidophilus, L.casei, L. rhamnosus, L.paracasei, Streptococcus thermophilus, Bifidobacterium lactis (2 strains), B. infantis), which are part of leaven "VIVO probioyogurt" the quality of which is confirmed by certificates of the International Organization for Standardization ISO 9001: 2008, as well as ISO 22000: 2005. The method of the experiment consisted of the following stages: preparation of nutrient media ("Lactobacagar", "Bifidoagar", glucose-peptone medium), working solutions of antibiotics; working suspension of LAB; suspensions of cultures (lacto- and bifidobacteria), cultivation LAB on elective nutrient media with the addition of antibiotics and evaluation of research results. Determination of antibiotic resistance of LAB was performed by the method of double dilutions. Results. The use of this technique enabled to establish the minimum inhibitory concentration (MIC) of antibiotics of different groups relative to the LAB. The results of the research were processed using a licensed computer program Microsoft Excel. Conclusions. Evaluation of the results of studies to determine the MIC of antibiotics – benzylpenicillin, azithromycin, lincomycin, gentamicin sulfate, ceftriaxone, norfloxacin, amoxil, streptomycin, tetracycline, erythromycin in relation to IBD; fermented milk product, which was prepared on the basis of this starter culture, it was advisable to use during antibiotic therapy to restore and maintain normal intestinal microflora.

scholarly journals Comparative study of strains of lactic acid bacteria contained in"Lactos" with imported probiotics

2021 ◽  
Vol 32 (1) ◽  
pp. 12-20
Author(s):  
Demberel Shirchin ◽  
Ulzii-Uchral Davaasuren ◽  
Tsogtbaatar Lkhagvajav ◽  
Bulgan Boldbaatar
Keyword(s):  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biological Properties ◽  
Selective Medium ◽  
Lactobacillus Helveticus ◽  
Nutrient Media ◽  
Local Strains ◽  
Cultural Properties ◽  
Mrs Medium

We studied some biological properties of the local strains Lactobacillus helveticus LBMA44c and Lactobacillus delbruesckii subsp.bulgaricus LBMA65b contained in the domestic probiotic LACTOSA in compared to imported probiotics Lactobacillus, Linex-malysh and Acidophilus Probiotic Blend.  The strains cultivated in liquid and solid selective MRS medium, obtained as a result of subsequent dilutions of a sample of the probiotics under study, perfectly demonstrated the general features of the morphological and cultural properties of lactic acid bacteria. The authors found that the indicators CFU/g of  LACTOS (1.9-2.0x108 CFU/g) is not less than that of imported ones, in terms of the oxidation of nutrient media, it is the same as that of Acidophilus Probiotic Blend-and slightly lower than that of Linex and Lacto-Fit. Strains of lactic acid bacteria in all studied probiotics are well cultivated at 37, 45, 60 degrees (0C) and on a selective medium with an addition at the rate of 2, 4, 6 percent of natural bile and grows poorly on a medium with the addition of 4 and 6 percent NaCl. We also noted that the local strains in our LACTOS probiotic were relatively more resistant to antibiotics than imported ones, according to antibiotic resistance estimates. Thus, the local strains of lactic acid bacteria contained in the domestic probiotic under the LACTOS trademark do not differ from the imported ones. “Лактос” пробиотикт агуулагдах сүүн хүчлийн бактерийн шинж чанарыг импортынхтой харьцуулсан судалгаа “Лактос” пробиотикт агуулагдах сүүн хүчлийн бактерийн Lаctobacillus helveticus LBMA44c болон Lаctobacillus delbruesckii subsp.bulgaricus LВMА65b нутгийн омгийн эмнэлэг-биологийн чадавхын зарим үзүүлэлтийг импортын Lасто-Fit, Линекс Малыш №20, Acidophilus Probiotic Blend-ийнхтэй харьцуулан судлав. Судалгаанд хамрагдсан пробиотикуудын дээжний шингэлэлтээс MRS -ийн хатуу, шингэн сонгомол орчинд ургуулахад тэдгээр нь сүүн хүчлийн бактерийн өсгөвөржилт, хэлбэр зүйн нийтлэг шинж байдлыг үзүүлжээ. Пробиотикт агуулагдах амилах чадвартай бактерийн эсийн тоогоор Лактосынх (1,9-2,0х108КҮН/г) импортынхоос дутахгүй, харин орчныг хүчилсэг болгох идэвхээрээ Линекс Малыш, Lасtо-Fit-ээс бага зэрэг доогуур Acidophilus Probiotic Blend -тэй ойролцоо байна. Тэдгээр нь Цельсийн 37, 45, 60 хэмийн дулаанд болон 2, 4, 6 хувиар цөс нэмсэн тэжээлт орчинд сайн өсгөвөржих боловч цэвэр NaCl-ийн нэмэлт 4-6 хувь хүрэхэд пробиотикийн агууламж дахь сүүн хүчлийн бактерийн ургалтын эрчим дундаас доош гэсэн үнэлэмж рүү шилжсэн юм. Лактост агуулагдах сүү хүчлийн бактерийн омгууд нь судалгаанд ашигласан 5 төрлийн антибиотик тэсвэрлэх чадавхын дундаж үзүүлэлтээр импортын пробиотикийнхтой ойролцоо ажээ.  Түлхүүр үг: пробиотик, сүүн хүчлийн бактери, тэсвэрт чанар, өсгөвөржилт

Using of the nutrient complex for the identification of filling crops in dairy products

Bacteriology ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 25-32
Author(s):  
T.P. Morozova ◽  
◽  
L.V. Domotenko ◽  
Yа.V. Podkopaev ◽  
I.S. Kosilova ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Key Words ◽  
Dairy Products ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Nutrient Media ◽  
Milk Products ◽  
Primary Identification ◽  
Fermented Milk Products

The possibility of using the nutrient media complex produced by SCRAMB for the isolation, primary identification and counting of viable lactic acid bacteria and bifidobacteria in the fermented milk products was studied. Key words: Lactic acid bacteria, Lactobacillus, Streptococcus thermophilus, Lactococcus, Bifidobacterium, MRS agar, М 17 agar, OBB medium, Blikfeldt's medium

scholarly journals Antibiotic resistance of lactic acid bacteria isolated from Chinese yogurts

2012 ◽  
Vol 95 (9) ◽  
pp. 4775-4783 ◽  
Author(s):  
N. Zhou ◽  
J.X. Zhang ◽  
M.T. Fan ◽  
J. Wang ◽  
G. Guo ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria
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