Probiotic properties of heterofermented milk products

Information is presented on the study of the probiotic properties of fermented milk products of heteroenzymatic fermentation, namely their antimutagenic, hypocholesterolemic, antioxidant activity, and the ability to suppress pathogenic and conditionally pathogenic bacteria. Data on the effective use of koumiss, kefir, chegen, kurunga in the treatment of acute intestinal infections, their ability to limit the intensity of peroxide metabolism are presented. Thus, their bactericidal action against tubercle Bacillus, Escherichia coli, Bacillus fastidiosus, Pseudomonas aeruginosa, Leuconostoc mesenteroides, Candida albicans, Staphylococcus aureus, etc. was established.the data of clinical trials proving their influence on the normalization of human lipid metabolism are Presented. Antioxidant effect is associated with the action of vitamins C, E, polyunsaturated fatty acids, etc. produced by the microflora of dairy products. Many researchers indicate that multicomponent probiotics have a high adaptive potential in the conditions of the gastrointestinal tract. Thus, artificially created communities of lactobacilli isolated from spontaneously formed microflora of "artisanal" fermented milk products exhibit antimirobial action against pathogenic microflora.

Nutritive and bacteriological analysis of different types of cheese

In the present investigation five cheese samples were collected and their pH and moisture contents were determined which was found to vary from 6.0 to 6.5 and 35.0-40.0% respectively. Major nutritional factors protein (1N NaOH soluble) and fat (chloroform soluble) of the samples were also analyzed and found 57.9 to 100.0 mg/g protein and 15-25% fat. The samples showed higher number of total bacterial count (5.3×104 - 2.9×107cfu/g) than the load of Lactobacilli (1.9x105 cfu/g) and Streptococci (2.1x105cfu/g). All the isolates were grouped into six on the basis of their morphological and cultural features. Six isolates were selected on the basis of their morphological, cultural, physiological and biochemical characteristics. An attempt was made to identify the isolates. They were found to belong to the three genera viz. Bacillus (S1X3, S1X8, S2Y1, and S2Y2), Staphylococcus (S1X7) and Planococcus (S1X11). They were provisionally identified as Bacillus fastidiosus (S1X3); B. sphaericus (S1X8); B. brevis (S2Y1); B. aminovorans (S2Y2); Staphylococcus saprophyticus (S1X7) and Planococcus citreus (S1X11).The selected isolates were screened for their efficacy in terms of curd and cheese production. DOI: http://dx.doi.org/10.3329/cujbs.v4i1.13393 The Chittagong Univ. J. B. Sci.,Vol. 4(1&2):99-105, 2009