Assessment of probiotic properties of lactic acid bacteria isolated from dairy products

The rapid development of “fast-cooked food” due to industrialization of food production leads to a decrease in health. Therefore, food consumption that, in addition to nutritional function, helps to improve digestive processes is currently very relevant. As a result, the demand for foods that contain probiotics is growing worldwide due to the constant accumulation of results that indicate their potential benefit to consumers' health. The purpose of the work was to determine the probiotic properties of lactic acid bacteria with improving the recipe of dairy drink by introducing Lactobacillus acidophilus into the sourdough. It is established that lactic acid bacteria, which were isolated from traditional dairy products, are generally unable to withstand the effects of adverse environmental factors (bile, sodium chloride, artificial gastric juice). Thus, with the addition of 15 % of bile in milk, the amount of lactobacilli in dairy products is reduced by 1.5–2.0 order (1.3×106‒6.9×105 CFU/ml/g), comparing with the content in control. At the concentration of bile milk, 25 % revealed almost complete inhibition of lactic acid bacteria. This indicates that the use of these dairy products will be less beneficial to consumers in terms of exposure to the intestinal microbiota. Lactobacillus acidophilus biocins had a moderate and high antagonistic effect against pathogenic bacteria, and the acidophilic rod was resistant to 15 % of the concentration of bile and 4.5 % sodium chloride. It is established that in the two -hour action of gastric juice survived 3.2 ± 0.1×105 CFU/ml cells lactobacillus acidophilus, given by a given amount by an order of magnitude higher than the content of lactobacilli, which were isolated from dairy products. Made experimental sample acidoyogurt "Pineapple" with the content of L. acidophilus in terms of acidity, sucrose content, the amount of Bulgarian stick, thermophilic streptococcus and acidophilic stick did not go out for standard standards. Therefore, the technology of acidoyogurt “Pineapple” with the content of L. acidophilus, which exhibits significant probiotic properties, is substantiated.