Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 69956 10.21603/2074-9414-2023-3-2456 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Bacterial Composition of Dairy Base during Fermentation Динамика изменения бактериального состава молочной основы в процессе ферментации https://orcid.org/0000-0003-2076-3868 Грязнова Мария Владимировна Gryaznova Mariya V. https://orcid.org/0000-0002-5881-0845 Буракова Инна Юрьевна Burakova Inna Yu. https://orcid.org/0000-0002-5820-1804 Смирнова Юлия Дмитриевна Smirnova Yuliya D. https://orcid.org/0000-0003-0918-3547 Нестерова Екатерина Юрьевна Nesterova Ekaterina Yu. https://orcid.org/0000-0002-6940-7998 Родионова Наталья Сергеевна Rodionova Natalia S. https://orcid.org/0000-0003-3303-3434 Попов Евгений Сергеевич Popov Evgeniy S. e_s_popov@mail.ru

доктор технических наук;

doctor of technical sciences;

 https://orcid.org/0000-0001-9028-0613 Сыромятников Михаил Юрьевич Syromyatnikov Mikhail Yu. syromyatnikov@bio.vsu.ru https://orcid.org/0000-0003-1294-8686 Попов Василий Николаевич Popov Vasily N.

доктор биологических наук;

doctor of sciences in biology;

 Воронежский государственный университет инженерных технологий Воронеж Россия Voronezh State University of Engineering Technologies Voronezh Russian Federation Воронежский государственный университет инженерных технологий Воронеж Россия Voronezh State University of Engineering Technologies Voronezh Russian Federation Воронежский государственный университет инженерных технологий Воронеж Россия Voronezh State University of Engineering Technologies Voronezh Russian Federation Воронежский государственный университет инженерных технологий Воронеж Россия Voronezh State University of Engineering Technologies Voronezh Russian Federation Воронежский государственный университет инженерных технологий Воронеж Россия Voronezh State University of Engineering Technologies Voronezh Russian Federation Воронежский государственный университет инженерных технологий Воронеж Россия Voronezh State University of Engineering Technologies Voronezh Russian Federation Воронежский государственный университет инженерных технологий Воронеж Россия Voronezh State University of Engineering Technologies Voronezh Russian Federation Воронежский государственный университет инженерных технологий Воронеж Россия Voronezh State University of Engineering Technologies Voronezh Russian Federation 29 09 2023 29 09 2023 53 3 554 564 27 02 2023 06 06 2023 https://fptt.ru/en/issues/22025/21996/

Пробиотическая закваска – это биопрепарат на основе молочнокислых бактерий. Метаболические характеристики заквасок имеют значение для свойств ферментированных продуктов и определения потенциальной активности микроорганизмов. Цель исследования заключалась в оценке бактериального состава заквасочной культуры в различные промежутки времени в процессе ферментации при приготовлении пробиотического кисломолочного продукта. В исследовании использовали закваску для приготовления пробиотического кисломолочного продукта, включающую Streptococcus salivarius ssp. thermophiles, Lactobacillus delbrueckii ssp. bulgaricus, Bifidobacterium bifidum, Bifidobactreium animalis ssp. lactis, Bifidobacterium longum, Lactobacillus acidophilus и Lacticaseibacillus casei. Объектом ферментации являлось пастеризованное молоко. Отбор проб проводили на протяжении всего процесса ферментации (0, 3, 6, 9, 12, 15 и 18 ч). Для определения бактериального состава использовали метод секвенирования нового поколения, направленный на исследование V3 участка гена 16S рРНК. В процессе ферментации выявлено снижение Bifidobacterium и преобладание Lactobacillus. Пик их обильности в исследуемом субстрате составил 97,5 % на 15 ч ферментации. В каждой контрольной точке ферментации наблюдалось снижение численности Streptococcus. Род Lactobacillus заместил все другие роды бактерий, включая Bifidobacterium, что объясняется снижением pH в процессе ферментации. Для ферментации продолжительностью 18 ч были достигнуты оптимальные значения для увеличения численности рода Lactobacillus (рН = 4,2–4,4), но они оказались низкими для продуктивного роста Bifidobacterium. Проведенное исследование продемонстрировало динамику изменения бактериального состава молочной основы в процессе ферментации. Высокопроизводительное секвенирование является хорошим инструментом для контроля процессов ферментации пробиотиков.

Probiotic starters are a biological product based on lactic acid bacteria. Their metabolic characteristics determine the properties of the final products. This study evaluated the bacterial composition of a starter culture at various time intervals during the fermentation of a probiotic dairy product. The starter consisted of Streptococcus salivarius ssp. thermophiles, Lactobacillus delbrueckii ssp. bulgaricus, Bifidobacterium bifidum, Bifidobactreium animalis ssp. lactis, Bifidobacterium longum, Lactobacillus acidophilus, and Lacticaseibacillus casei. Pasteurized milk served as the object of fermentation. The starter culture was activated in sterilized skimmed milk. Sampling occurred throughout the entire fermentation process (0, 3, 6, 9, 12, 15, and 18 h). To determine the microbiome of the substrates, the authors used the next-generation high-throughput sequencing that targeted V3 of 16S rRNA gene. The fermentation resulted in a decrease in Bifidobacterium and an increase in Lactobacillus, which peaked (97.5%) after 15 h of fermentation. Each sampling showed that the count of Streptococcus went down. Eventually, Lactobacillus replaced all other genera, including Bifidobacterium, probably, as a result of pH going down during fermentation. The optimal values for the proliferation of Lactobacillus (pH = 4.2–4.4), which were registered after 18 h, turned out to be too low for the productive growth of Bifidobacterium. The research demonstrated the changes in the bacterial composition of the dairy base during fermentation. The high-throughput sequencing proved to be an efficient tool in controlling probiotic fermentation processes.

 Микробиом пробиотический кисломолочный продукт ферментация заквасочная бактериальная культура Lactobacillus Bifidobacterium Streptococcus секвенирование 16S рРНК индекс Шеннона Bacterial composition probiotic dairy product fermentation starter bacterial culture Lactobacillus Bifidobacterium Streptococcus 16S rRNA sequencing Shannon index Работа выполнена при поддержке Министерства науки и высшего образования Российской Федерации (Минобрнауки России) в рамках национального проекта «Наука» (проект FZGW-2020-0001, уникальный номер реестра государственных заданий 075001X39782002) и Российского научного фонда (РНФ) (проект № 21-74-00065) в части исследования биоразнообразия бактерий в закваске и продуктах ферментации. The research was supported by the Ministry of Science and Higher Education of the Russian Federation (Minobrnauki) as part of the national project “Science” (FZGW-2020-0001, register no. 075001X39782002) and by the Russian Science Foundation (RSF) (project no. 21-74-00065) as part of studies of biodiversity of bacterial starter culture and fermentation products.

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