Perspective of using propionic acid bacteria to produce functional foods based on milk whey

Orlova, T.N.; Ott, E.F.; Musina, Olga

doi:10.1063/5.0068938

Cited by 2 publications

(3 citation statements)

References 8 publications

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“…The results of studies on the survival of bacterial starter cells after drying and during storage after 30, 90 and 180 days are shown in Table 1. 3,73×10 9 2,10×10 9 1,57×10 9 1,0×10 7 1,0×10 8 1,0×10 8 1,0×10 8 1,0×10 8 2 5,46×10 8 3,27×10 9 1,72×10 9 1,20±×10 9 1,03×10 9 4,80×10 8 2,83×10 9 1,27×10 9 7,88×10 8 5,23×10 8 6,80×10 7 5,23×10 2,77×10 9 2,03×10 9 1,0×10 5 1,0×10 6 1,0×10 6 1,0×10 6 1,0×10 6 5 7,87×10 8 6,53×10 9 5,27×10 9 2,17×10 9 1,30×10 9 Lactococci, which are part of the bacterial starter culture (variants No. 1, No.…”

Section: Resultsmentioning

confidence: 99%

“…The composition of a healthy human diet includes fermented dairy products, including probiotic fermented milk drinks. Probiotics can compete with pathogens and simulate the intestinal microbiota, exhibit immunomodulatory, antidiabetic and anti-carcinogenic activity, and have other positive effects on human health [1][2][3][4][5][6]. Recent publications describe the possibility of probiotics to neutralize the effects caused by COVID-19 and reduce the risk of secondary infection [7][8][9].…”

Section: Introductionmentioning

confidence: 99%

“…A key role in the production of high-quality fermented milk drinks is assigned to bacterial starter cultures, including beneficial microflora. The composition of probiotic fermented milk drinks uses bacterial starter cultures, which are based on homofermentative and heterofermentative lactococci with the addition of lactobacilli, bifidobacteria and propionic acid bacteria [5]. It is relevant to include new strains of probiotic cultures, such as Lactobacillus acidophilus, Lactobacillus plantarum, Bifidobacterium, in the composition of bacterial starter cultures for fermented milk drinks.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Study of Survival During Drying of Bacterial Cells of Starter Culture for Probiotic Fermented Milk Drinks

Musina¹,

Ott²,

Funk³

et al. 2023

BIO Web Conf.

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Five proprietary variants of bacterial starter culture with the following species composition were studied: No. 1 – Lac. diacetilactis, Lac. cremoris, Lac. acidophilus, No. 2 – Lb. plantarum, B. adolescentis, No. 3 – Lac. cremoris, No. 4 – Lac. lactis, Lac. diacetilactis, Lb. plantarum, No. 5 – Lac. lactis, Lac. diacetilactis, Lb. cremoris. Survival was assessed immediately after freeze-drying and during storage after 30, 90 and 180 days. It was found that the lactococci included in the bacterial starter culture of variants No. 1, 3-5 after drying and during storage showed the maximum survival of bacterial cells. Their number varied within the limits: after drying – 3.3-6.5 × 109 CFU/g, after 180 days – 1.0-2.0 × 109 CFU/g. A high degree of survival was noted in L. acidophilus (variant No. 1) – the number of viable cells after drying, as well as after 180 days of storage at the level of 1.0×108 CFU/g. The total amount of probiotic microflora of Lb. plantarum and B. adolescentis bacterial starter culture (variant No. 2) after drying was 3.2×109 CFU/g, and after 180 days of storage 1.0×109 CFU/g. Both cultures showed high survival of bacterial cells. The number of Lb. plantarum (variant No. 4) after drying and during storage was only 1.0×106 CFU / g, but it should be taken into account that this culture in the starter composition is additional, while the dominant microflora is represented by lactococci.

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