Voronezh, Voronezh, Russian Federation
Voronezh, Voronezh, Russian Federation
Voronezh, Russian Federation
Voronezh, Russian Federation
Voronezh, Russian Federation
In the development of food technologies, an urgent direction is the expansion of the possibility of using natural polysaccharides, which are vital products of probiotic microorganisms formed in the process of biomass synthesis, which increase the adhesion activity of lacto- and bifidobacteria on mucous surfaces of the gastrointestinal tract and contribute to the formation of anticancerogenic, antiviral and immunomodulatory properties of probiotic products. It is known that the synthesis of water-binding metabolites by probiotic microorganisms is activated under adverse conditions for biomass growth. Experimental studies of the activity of synthesis of exopolysaccharides by a consortium of probiotic microorganisms based on Str. thermophiles, B. bifidum, B. longum, B. adolescentis, B. breve, L. acidophilus, L. plantarum, L. fermentum. The temperature modes of cultivation have been studied on the basis of combining the steps of optimal and suboptimal conditions for the development of microorganisms corresponding to temperature variation in the range of higher (47 ± 2) °C or lower (32 ± 2) °C in order to intensify the synthesis of water-binding metabolites of polysaccharide nature. It is possible to achieve lactic acid concentration sufficient for acid coagulation of the cultured mixture proteins, probiotic microorganism concentration at the level of not less than 108 CFU/g. The results of optical density studies in the range 632–643 A and exopolysaccharide concentrations for biomass samples of the consortium of lacto- and bifidobacteria within the range and 87,5–89,5 mg/mL (273–277 A and 37,5–38,5 mg/mL in the control sample, respectively) are presented. The maximum activity of synthesis of moisture-binding metabolites was found to correspond to a two-stage cultivation process at temperature (32 ± 2) °C (4–5 hours), (40 ± 2) °C (4–5 hours), followed by cooling to (4 ± 2) °C.
probiotic microorganisms, microbial metabolites, polysaccharides
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