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MORPHOLOGICAL AND PHYSIOLOGICAL INDICATORS OF LACTIC ACID BACTERIA FOR THE PRODUCTION OF PROBIOTIC PRODUCTS
Abstract
The article addresses the problem of such a common phenomenon as dysbacteriosis, according to medical experts in Kazakhstan, up to 90% of citizens are susceptible to disruption of the intestinal microflora. It was mainly influenced by the economic crisis of recent years, as well as environmental problems that adversely affected the nutritional structure of the population. One of the way to solve this issue is the use of probiotics, contributing to the normalization of the intestinal microflora to have a regulating effect on the organism as a whole and its individual organs. The object of the study was lactic acid bacteria isolated from lactic acid products. As a result of this work, 6 strains of various lactic acid bacteria were obtained. To isolate pure culture, hydrolyzed milk with agar and MRS medium were used as solid nutrient medium. The ability of lactic acid bacteria to ferment carbohydrates varies greatly depending on the cultivation conditions, the ability to ferment carbohydrates was studied on individual microorganisms. According to studies conducted on the antagonistic activity of the isolated strains, it can be concluded that L. acidophilus CW and S. lactis SM have pronounced antagonistic properties, and they can be used in the production of fermented milk products intended for dietary and prophylactic nutrition.
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References4
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