Properties of formed compositions of probiotic strains isolated from Carpathian bryndza
Authors: Kushnir I. I. , Tsisaryk O. Y. , Kushnir I. M. , Semen I. S. , Slyvka I. M. , Musiy L. Y. 
Published: November 2020

In order to give the product functional properties, promising for the industry strains of cultures of lactic acid bacteria L. lactis ssp. lactis IMAU 32258, Lb. plantarum KLDS 1.0728 and E. durans SB18, isolated from traditional Carpathian bryndza. It was found that under conditions of co-cultivation, the studied strains were compatible, ie did not show interspecific antagonism. Based on these probiotic strains, five compositions of L. lactis ssp. lactis IMAU 32258, Lb. plantarum KLDS 1.0728 and E. durans SB18 in the ratios,%: composition № 1 – 50:25:25; № 2 – 33:33:33; № 3 – 50:40:10; № 4 – 50:10:40 and № 5 – 70:15:15 respectively. When determining the rate of biomass accumulation, it was found that at a temperature of 32 ° C the highest growth intensity was registered in the cultivation of compositions № 1, № 2 and № 4, it exceeded the control by 19.5–20.1 times (P <0.001). At a temperature of 37 °C for 24 h, the highest change in the optical density of the nutrient medium was found in the cultivation of compositions № 1, № 2 and № 3, in particular, it increased, respectively, in 17.9, 17.8 and 18.1 (P < 0.001) times compared to control. When determining the ability of different compositions of the consortium of lactic acid bacteria to reduce the pH of the medium, it was found that for 24 h of cultivation at 32 ° C the best acid-forming properties showed compositions № 3, № 4 and № 5 because they reduced the pH of the medium by 32.8, 33.3 and 32.8 %, respectively, to 4.87–4.91 units. At a temperature of 37 °C formed by us compositions were able to reduce the pH of the medium to 5.03-5.12 units, while the best acid-forming properties showed compositions № 1, № 3 and № 5. In determining the antagonistic properties of the studied compositions of microorganisms when cultured at temperature 32 °C was found to have moderate antagonistic activity against Escherichia coli, Enterobacter aerogenes, Proteus mirabilis, Salmonella enteritidis, Staphylococcus aureus and Pseudomonas aeruginosa, ie against all cultures of pathogenic and opportunistic microorganisms. Compared with other compositions, composition № 3 showed the highest antagonistic activity against Staphylococcus aureus, as well as quite high against Salmonella enteritidis, Pseudomonas aeruginosa and Enterobacter aerogenes. When culturing the studied compositions of a consortium of microorganisms at a temperature of 37 °C, all compositions showed moderate antagonistic activity against all test cultures of pathogenic and opportunistic microorganisms. Composition № 3 showed slightly higher antagonistic activity against Staphylococcus aureus, Salmonella enteritidis, Enterobacter aerogenes, as well as at a temperature of 32 °C, as well as against Pseudomonas aeruginosa. Therefore, isolated from traditional Carpathian cheese L. lactis ssp. lactis IMAU 32258, Lb. plantarum KLDS 1.0728 and E. durans SB18 have a high degree of biocompatibility and are suitable in different ratios for use in one composition, as indicated by the ability to accumulate biomass, lower pH and antagonistic activity to pathogenic and opportunistic microflora.