Metabiotics - development of probiotic concept

The urgency of development of technology of synbiotic dairy products with metabolites on the basis of microbial consortia of probiotic bacteria is substantiated in the article. The choice of fermentation crops with high biotechnological potential, manufactured by «BIOPROX», is substantiated. Prebiotic components of plant origin with vitamin-mineral complexes – «Flaxseed oil», «Blue iodine» and «Selenium» are involved as energy-biotics. The optimal ratio of fermentation cultures and exopolysaccharides was studied; dynamics of accumulation of bacteria at regulated temperatures; duration of fermentation; physico-chemical parameters of the obtained products. The ratio of fermentation compositions containing microbial consortia for the production of fermented milk products is substantiated: - «Biolon»: Lactococcus lactis subsp lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis ssp lactis biovar diacetylactis, Streptococcus thermophiles, Lactobacillus bulgaricus in the ratio 0.8: 1: 1.2 (dietary supplement «Flax») at the initial concentration of all cultures in milk formulas 1 · 108 CFU / cm3; - «Bioiod»: Streptococcus thermophiles, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium animalis ssp. lactis, Lactococcus lactis ssp lactis biovar diacetylactis in the ratio 1: 2.5: 2 (BAA "Iodine") at the initial concentration of all cultures in milk formulas 1 · 108 CFU / cm3; - «Bioselen»: Lactococcus lactis subsp lactis, Lactococcus lactis subsp. cremoris, Streptococcus thermophiles, Lactobacillus helveticus in the ratio 2: 1: 1 (BAA «Selenium») at the initial concentration of all cultures in milk formulas 1 · 108 CFU / cm3 are substantiated. The expediency of enriching milk formulas with biologically active additives has been established:flaxseed oil - 1.2%; blue iodine - 2.0% and selenium - 1.0%; for obtaining the highest concentrations of probiotic cells in the created new synbiotic dairy products.

Abstract licence: CC BY

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