Vasyliuk O. The probiotic properties of Lactobacillus plantarum strains of endemic fermented products of Ukraine

109 strains of lactic acid bacteria were isolated and identified from traditional fermented products of Ukraine. All strains belonged to the genus Lactobacillus, species L. plantarum. The source of strains isolation influenced its certain properties. It was shown that the most of L. plantarum, isolated from fermented vegetables grew in a wide range of pH 2-10, at the temperature of 100C and high concentrations of NaCl (8%) in the medium in contrast to the strains isolated from dairy products. Differences in relative contents of some fatty acids between Lactobacillus plantarum strains depending on the source isolation were found. Isolates of dairy origin contained slightly greater levels of the C16:0 and tC18:1 fatty acids and strains obtained from fermented vegetables had greater levels of the cC18:1. The decarboxylase activity and relevance to a wide range of antibiotics of isolated strains of L. plantarum were studied. It has been shown that the source of its isolation did not effect on these activities. The antagonistic activity of the 109 lactobacilli strains, isolated from traditional fermented products of Ukraine, has been investigated. It was shown that the significant part of strains showed different levels of inhibition of opportunistic and phytopathogenic microorganisms. 22% of all strains demonstrated a wide spectrum of antagonistic activity. The dependence of L. plantarum antagonistic activity manifestation on glucose and tween-80 content in the culture medium has been revealed. The absence of glucose in the medium effected on the antagonistic activity of the L. plantarum strains - only 36% strains revealed antagonistic activity against P. fluorescens, 50% - against P. syringae, P. carotovorum and S. aureus. 26% of the L. plantarum strains had the antagonistic activity against C. michiganensis and 92% - against P. aeruginosa in the medium without tween-80. In harmony to the international requirements of World Health Organization to probiotic cultures, 4 strains of L. plantarum according to its high adhesive activity, resistance to gastrointestinal conditions and safety can be considered as promising for practical use in food industry.