Dekhtyarenko N. Features of selection of probiotics cultures of the genus Lactobacillus for creation of preparations and products of the different setting

Dissertation is devoted the study of features display of specific biological properties of cultures of the genus Lactobacillus at creation of probiotics of different types, in obedience to regulated FAO/WHO of guidelines for evaluation of probiotics in food and with bringing in of additional criteria of selection. Base workings cultures of L. delbrueckii subsp. lactis LE and L. rhamnosus of LB3 it is reidentified with the use of biochemical test. Taking into account the wide spectrum of antimicrobial activity of substances on the basis of living freeze-drying cells of base cultures in relation to the exciters of inflammatory diseases, high adhesion activity and resistance to antibiotics they is recommended for creation of preparations and products. A mainly stimulant influencing of "Yodis" water and twin 80 on probiotics activity of LAB is shown. The additional criterions of selection probiotic cultures are recommended: the analysis of lytic sensitivity of their cell walls, stability to citostatics and count of seasonal changes of a biological activity. Is detected essential changes in sensitivity to operating a hydrolytic ferment drug between thermo- and streptobacteria. For various species of LAB the fact of considerable resistance to citostatics preparations and chang of biological properties after treatment is set. It is shown that the level of accumulation of biomass in different seasons depends on the species