FOOD RESOURCES 2019. Issue N 12. Article 11

Деталі: Створено: Вівторок, 16 липня 2019, 07:15; Перегляди: 1393

11. PCR-SCREENING OF BACTERIAL CULTURES FOR ENRICHMENT OF THE ESSENTIAL NUTRІENTS LEVEL IN ORGANIC FERMENTED DAIRY PRODUCT

https://doi.org/10.31073/foodresources2019-12-11

Zhukova Ya., Petrov P., Danylenko S., Shuhai M., Chorna N., Vakulenko M.

Pages: 94-112

Full article

Abstract

The transformation of livestock farming, by reducing or eliminating grazing and significantly increasing of the proportion of silage and concentrated feed in the diet leads to decreasing of polyunsaturated fatty acids content (PUFA) in milk. The increasing in the proportion of rough feed and especially green fodder, grazing contributes to increasing of the content of PUFA, conjugates of linoleic acid (CLA) and other essential nutrients compared to the silage-haylage type of feeding. At the same time, with the help of bacteria with ability to synthesize the CLA, it is possible to obtain dairy products enriched with CLA, without the use of chemical additives, prohibited in organic production. The purpose of this work was to evaluate the physico-chemical and biochemical parameters of organic milk from farms with different types of feeding, screening of bacterial cultures capable of CLA-synthesis, and investigating the effect of selected bacterial cultures on fermentation of organic milk from farms with different types of feeding. The results of the conducted research indicate that the developed sequences for PCR-identification of the ability of strains Lactobacillus plantarum and Bifidobacterium breve to synthesize the CLA allow selected bacterial cultures for fermentation of organic milk in order to increase the CLA content in the fermented milk product. The conducted fermentation showed that using of the fermentation culture «Bifidocomplex», which contained bacteria Bifidobacterium breve, which are capable for the synthesis of CLA, increased the content of CLA in the fermented milk up to 0.882%, which was the highest value among all used cultures and types of milk. The ratio of the content of CLA to the content of linoleic acid, which characterizes the conversion rate of linoleic acid, in the fermented O1 milk with using of culture «Bifidocomplex» was by 21.3% higher compared to the culture «Iprovit» and 12.9% compared with the mixture of cultures «Iprovit» + «Lyofast LPRA», which contained bacteria Lactobacillus plantarum, which are capable for the synthesis of CLA. During fermenting O2 milk with the culture «Bifidocomplex», this ratio was higher by 17.1% and 9.5%, respectively.

Key words: bacterial cultures, essential nutrients, fatty acid composition, polymerase chain reaction, organic fermented milk product, PCR-screening

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