Biologically Active Supplements Affecting Producer Microorganisms in Food Biotechnology: A Review

Abstract

Microorganisms, fermentation processes, and the resultant metabolic products are a key driving force in biotechnology and, in particular, in food biotechnology. The quantity and/or quality of final manufactured food products are directly related to the efficiency of the metabolic processes of producer microorganisms. Food BioTech companies are naturally interested in increasing the productivity of their biotechnological production lines. This could be achieved via either indirect or direct influence on the fundamental mechanisms governing biological processes occurring in microbial cells. This review considers an approach to improve the efficiency of producer microorganisms through the use of several types of substances or complexes affecting the metabolic processes of microbial producers that are of interest for food biotechnology, particularly fermented milk products. A classification of these supplements will be given, depending on their chemical nature (poly- and oligosaccharides; poly- and oligopeptides, individual amino acids; miscellaneous substances, including vitamins and other organic compounds, minerals, and multicomponent supplements), and the approved results of their application will be comprehensively surveyed.

Effect of different hydrophobic soybean isolated peptides and their zinc complexes on the growth and fermentation of Lactobacillus bulgaricus

“…(2022a) and Dysin et al . (2023) who found that soy protein hydrolysate serves as an exogenous nitrogen source, providing free amino acids, low‐molecular‐weight peptides and growth factors that contribute to the stimulation of lactic acid bacteria growth. The promotion effect of zinc on the growth of LB was also similar to the finding of Karami (2018) that moderate amounts of trace elements can promote the growth of LAB.…”

“…Fermented milk, with its unique texture, flavour and health benefits, becomes increasingly popular worldwide. The active LAB, one of the most important probiotics, in fermented milk has been widely used in the food fermentation industry because it can not only enhance the texture and flavour of fermented milk but also maintain the balance of intestinal flora and boost human immunity (Wang et al ., 2021, Rothstein et al ., 2020, Dysin et al ., 2023). Probiotic foods must have a minimum of 10 6 cfu/g of probiotics to be sold.…”

Probiotic bacteria as a healthy alternative for fish and biological control agents in aquaculture

“…Dietary administration of probiotics can enhance the body's natural immune function. The bacteria may adhere transiently to the gastrointestinal tract and colonize it, increasing antibody production (Dysin et al, 2023). Probiotics have been shown to improve disease resistance and animal growth in animal rearing.…”

Analysis of the Russian Market of Biologically Active Supplements

“…They are natural or identical to them. Also included in this category are probiotic microorganisms [2]. Biologically active supplements are not medicines, but food products that enrich the human diet [3].…”