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Industrial aquaculture is a dynamic area capable of solving problems of healthy nutrition and food security. Increase of organic pollution, number of opportunistic microorganisms in the aquatic environment of fish farms and the global contamination of feed by mycotoxigenic fungi are serious problems of industrial fish cultivation. The results are weakening of the general condition of fish, immunosuppression, the occurrence of various diseases complicated by drug resistance, the accumulation of antibiotics and chemical compounds in tissues. Probiotics can be an alternative to antibiotics. The use of probiotics is also one of the biological methods for maintaining and restoring the normal physiological state of fish and increasing their productivity. The aim of this review is the scientific justification of the use of lactic acid bacteria as the safest microorganisms in the development of probiotics for aquaculture. The review presented provides criteria for selecting candidate strains for effective probiotics development. The advantages of lactic acid bacteria for the prevention or control of infectious diseases in cultured fish are considered. Lactic acid bacteria are representatives of the fish microbiota, they have antagonistic activity against opportunistic pathogens, fungi and viruses that cause microbiological spoilage of feed, pollute water bodies, and cause diseases of aquatic animals. The review provides information on various researches in which lactic acid bacteria or products derived from them have been used to assess their potential in aquaculture. Numerous scientific studies prove the value of this vast group of microorganisms for the prevention and treatment of fish diseases, for increasing the resistance of aquatic animals to infectious diseases and various stresses, for improving their survival and productivity, and for improving water sanitation in fish reservoirs. Increased use of effective probiotic lactic acid bacteria in aquaculture can make the fish sector safer, more productive and friendly to the environment and human well-being, and will contribute to the sustainable development of aquaculture.

Antibiotic resistance of microorganisms is one of the greatest challenges of the 21st century. Many of the previously effective antibiotics are no longer applicable due to the widespread prevalence of resistant microbial strains. The ubiquity of resistant organisms is revealed in a number of articles. Bacterial resistance to antibiotics is very actively researched, measured and monitored at the epidemiological level. Particular attention is paid to the study of the antimicrobial properties of lactic acid bacteria, since they have various advantages as a means of combating antibiotic-resistant pathogens. Устойчивость микроорганизмов к антибиотикам - одна из самых серьезных проблем XXI века. Многие из ранее эффективных антибиотиков больше не применимы из-за широкого распространения штаммов резистентных микробов. Вездесущность устойчивых организмов раскрывается в ряде статей. Устойчивость бактерий к антибиотикам очень активно исследуется, измеряется и отслеживается на эпидемиологическом уровне. Особенное внимание уделяется исследованию антимикробных свойств молочнокислых бактерий, так как они обладают различными преимуществами в качестве средств борьбы с антибиотикорезистентнымы патогенами.

Хлеб – стратегически важный продукт питания. Обеспечение его качества и безопасности всегда остается актуальным. В обзоре представлены данные мировой научной литературы по основным современным направлениям исследований в области хлебопечения. Показаны основные задачи, встающие в настоящее время перед сотрудниками хлебопекарной промышленности и учеными, занимающимися разработкой новых хлебопекарных продуктов и заквасок. Раскрыта значимая роль применения заквасок на основе молочнокислых бактерий в обеспечении качества и безопасности хлебопекарной продукции. Bread is a strategically important food product. Ensuring its quality and safety is always relevant. The review presents data from the world’s scientific literature on the main modern areas of research in the field of baking. The main tasks currently facing the employees of the baking industry and scientists involved in the development of new baking products and starter cultures are shown. The significant role of the use of starter cultures based on lactic acid bacteria in ensuring the quality and safety of bakery products is revealed.