Effects of food additives on survival of strains <i>Escherichia, Enterococcus, Bifidobacteria</i> and <i>Lactobacillus</i>

Abstract

The results of assessing the survival rate of probiotic microorganisms on media containing sodium glutamate, tartrazine and sodium benzoate in the concentration range of 10–4 –10–7 M in vitro are presented. It is shown that the effect of glutamate, sodium benzoate and tartrazine on different strains manifests itself both in a sharp inhibition of the viability of cultures and a stimulation of their growth. In the Lactobacillus acidophilus with tartrazine of 10–4 M and 10–5 M, the survival rate of the strain ranged from 10.5 to 45.62% as compared to the control. The survival rate of the Enterococcus faecium SF 68 strain with nutritional supplements of 10–5 M and 10–6 M was 15.29 and 35.6%, respectively, and Escherichia coli M 17 strain ranged from 49.1 to 58.29% as compared to the control.