FOOD RESOURCES 2017. Issue N 9. Article 30

30. Lactic Acid Bacteria: Microbiological and Functional Aspects to search bioactive strains
О. Naumenko
Pages: 235-243
Modern methodological approaches were applied and strains of lactic acid bacteria Lactobacillus casei, Lactobacillus acidophilus and Streptococcus thermophilus with high biological activity level, perspective in functional dairy products manufacturing, were selected.The high biological potential of lactic acid bacteria selected cultures was determined, which is capable of ensuring the stability of technological process flow and bacterial agents’ essential characteristics and their fermented products. Experiments in vitro showed that selected strains were characterized by valuable industrial properties, namely the ability to reduce the level of cholesterol and lactose during development in milk, the resistance to virulent bacteriophages and gastrointestinal tract aggressive compounds, the high antagonistic and adhesive activity. On the basis of studies technological passports on strains were made, the deposit of strains was held in in National collection of industrial microorganisms of Institute of Microbiology and Virology of Zabolotny of Ukrainian National Academy of Sciences.
Keywords: lactic acid bacteria, selection, adhesive activity, cholesterol, virulent bacteriophage
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