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The Metabiotic Properties of Lactobacillus acidophilus Strains Included in Complex Starter Cultures for Probiotic Dairy Products

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Abstract

The metabiotic properties of six Lactobacillus acidophilus strains, included in symbiotic starter cultures for the production of probiotic lactic acid products, have been studied. The antimicrobial activity spectrum of these strains in relation to contaminants that can develop during fermentation was studied. The time of cultivation of strains required for the maximum accumulation of cells and antimicrobial metabolites was determined. Activity was compared against test microorganisms of living lactobacillus cultures and lysates formed during fermentation or under stressful conditions of the gastrointestinal tract. The bactericidal activity of a number of strains in the lysates was up to 40% higher than in the culture broth. Fungicidal activity was manifested at the later stages of the lactobacilli growth. The most active strains can be recommended as probiotic cultures with metabolic properties suitable for inclusion in complex starter cultures when creating functional food and pharmaceutical products.

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Funding

This work was supported by ongoing institutional funding. No additional grants to carry out or direct thisparticular research were obtained.

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Authors and Affiliations

  1. Department of Biology, Moscow State University, 119234, Moscow, Russia

    L. G. Stoyanova & S. D. Dbar

  2. Vologda State Dairy-Farming Academy named after N.V. Vereshchagin, 160555, Molochnoye settl., Vologda oblast, Russia

    I. S. Polyanskaya

Authors
  1. L. G. Stoyanova
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  2. S. D. Dbar
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  3. I. S. Polyanskaya
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Correspondence to L. G. Stoyanova.

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Dedicated to the memory of the famous scientist B.A. Shenderov

Translated by I. Gordon

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Abbreviations: CB, culture broth; GIT, gastrointestinal tract; LAB, lactic acid bacteria; OD540, optical density at a wavelength of 540 nm.

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Stoyanova, L.G., Dbar, S.D. & Polyanskaya, I.S. The Metabiotic Properties of Lactobacillus acidophilus Strains Included in Complex Starter Cultures for Probiotic Dairy Products. Appl Biochem Microbiol 59, 1053–1061 (2023). https://doi.org/10.1134/S0003683823080100

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  • DOI: https://doi.org/10.1134/S0003683823080100

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