Воронеж, Воронежская область, Россия
Воронеж, Воронежская область, Россия
Воронеж, Воронежская область, Россия
Воронеж, Воронежская область, Россия
Воронеж, Воронежская область, Россия
Воронеж, Воронежская область, Россия
с 01.01.2020 по настоящее время
Воронеж, Воронежская область, Россия
Воронеж, Воронежская область, Россия
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.
Микробиом, пробиотический кисломолочный продукт, ферментация, заквасочная бактериальная культура, Lactobacillus, Bifidobacterium, Streptococcus, секвенирование 16S рРНК, индекс Шеннона
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