DETERMINATION OF SALT RESISTANCE OF LACTOBACTERIA AND BIFIDOBACTERIA FOR THE PRODUCTION OF ENCAPSULATED PROBIOTIC PRODUCTS

Abstract

The process of encapsulation of probiotic cultures aims to protect bacteria from negative environmental influences, in particular from the acidic environment of the stomach and mechanical damage. Encapsulation ensures higher viability of bacteria until they enter the intestine. However, it is important to consider that during the production of encapsulated products it is necessary to choose appropriate materials for capsule shells, which not only provide resistance to the acidic environment, but also support the activity of bacteria in conditions of high salt concentrations.The aim of the scientific work was to determine the salt resistance of lacto- and bifidobacteria cultures for the production of encapsulated probiotic cheeses. The conducted studies show that probiotic cheese capsules produced using mesophilic lactic acid lactococci contain a higher concentration of lactocultures compared to probiotic cheese capsules produced using thermophilic streptococci, which is explained by the higher concentration of mesophilic cultures compared to thermophilic ones in the original cheese capsules before salting. The concentration of viable bifidobacteria cells after salting in probiotic cheese capsules is (0.2…7.8)×109 CFU/g, which is explained by the rather high survival rate of the studied bifidobacteria cultures – 0.84…0.96.Therefore, for the production of encapsulated probiotic cheeses, it is advisable to use mesophilic lactic acid lactococci and any of the studied bifidobacteria cultures – Bifidobacterium bifidum BB 03, Bifidobacterium longum subsp. longum BL 03, Bifidobacterium adolescentis BA 03, Bifidobacterium breve BR 03 or B. longum subsp. animalis Bb-12. Combining mesophilic lactic acid lactococci with the studied bifidobacteria cultures in probiotic cheese capsules provides a high concentration of all cultures after salting, which will have a probiotic effect on the consumer.