Dairy industry Dairy industry Молочная промышленность 1019-8946 105688 10.21603/1019-8946-2025-5-55 Научная статья Research Article Научная статья Viability of Yogurt Starter Cultures and Bifidobacteria in Co-Cultured Milk Динамика численности йогуртовых культур и бифидобактерий при их сокультивировании в молоке Бекпергенова Анастасия Владимировна Bekpergenova Anastasia V. me@bekpergenova.ru Перунова Наталья Борисовна Perunova Natalia B. nbperunova@yandex.ru Институт клеточного и внутриклеточного симбиоза УрО РАН Оренбург Россия Institute of Cellular and Intracellular Symbiosis Orenburg Russian Federation Институт клеточного и внутриклеточного симбиоза УрО РАН Оренбург Россия Institute of Cellular and Intracellular Symbiosis Orenburg Russian Federation Университетский НИИ медицинских биотехнологий и биомедицины, Тюменский государственный медицинский университет Тюмень Россия Tyumen State Medical University Tyumen Russian Federation 21 10 2025 21 10 2025 5 26 32 15 05 2025 19 09 2025 https://moloprom.kemsu.ru/en/nauka/article/105688/view

В условиях возрастающего интереса к пробиотическому йогурту как функциональному продукту, способствующему укреплению здоровья человека, исследования сосредоточены на поиске новых пробиотических штаммов микроорганизмов, в том числе бифидобактерий. В процессе совместного культивирования микробные культуры могут проявлять антагонистическую активность и конкурировать за питательные вещества. В связи с этим целью работы явилось изучение численности культур Streptococcus salivarius subsp. thermophilus и Lactobacillus delbrueckii subsp. bulgaricus и штаммов бифидобактерий Bifidobacterium bifidum ICIS-310, Bifidobacterium longum ICIS-505 в условиях совместного культивирования в молоке на протяжении 21 суток. В процессе сокультивирования штаммов в исследуемых пробах оценивали численность бактерий каждого вида, а также определяли кислотность и внешние признаки продукта (на 1, 7, 14 и 21 сутки). Установлено, что совместное культивирование традиционных микроорганизмов, используемых при производстве йогуртов со штаммами B. bifidum ICIS-310 и B. longum ICIS-505 в течение 21 суток не вызывает статистически значимого снижения их численности или ухудшения органолептических показателей продукта. Использование штаммов B. bifidum ICIS-310 и B. longum ICIS-505 в комбинации с промышленными йогуртовыми культурами перспективно для создания новых продуктов функционального питания. В дальнейшем интерес представляют исследования механизмов метаболического взаимодействия между изучаемыми штаммами, а также оценка иммуномодулирующей активности конечного продукта in vivo.

Probiotic yogurt as a popular functional product that promotes human health. Bifidobacteria offer new probiotic strains. However, co-cultivation may trigger antagonistic activity in microbial cultures that have to compete for nutrients. In this research, we counted Streptococcus salivarius subsp. thermophiles and Lactobacillus delbrueckii subsp. bulgaricus cultures cultivated with strains of Bifidobacterium bifidum ICIS-310 and Bifidobacterium longum ICIS-505 in milk for 21 days. The count, pH tests, and appearance description were performed on days 1, 7, 14, and 21. The co-cultivation of industrial yoghurt production microorganisms with B. bifidum ICIS-310 and B. longum ICIS-505 strains for 21 days reduced neither their count nor the sensory profile of the finished product. After further research into their metabolic interaction and immunomodulatory effect in vivo, the consortium may reveal some prospects for the functional food industry.

 Молоко йогурт Streptococcus salivarius subsp. thermophilus Lactobacillus delbrueckii subsp. bulgaricus Bifidobacterium bifidum Bifidobacterium longum микроорганизмы сокультивирование микроорганизмов Milk yogurt Streptococcus salivarius subsp. thermophilus Lactobacillus delbrueckii subsp. bulgaricus Bifidobacterium bifidum Bifidobacterium longum microbial count microbial co-cultivation

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