A Number of Biosafety Indicators of the Yoghurts Produced on the Basis of New Lactic Acid Probiotic Strains
2023
Batikyan, H.G. | Mirzabekyan, S.S. | Harutyunyan, N.H. | Pepoyan, A.Z.
In recent years, the use of probiotics has increased unprecedently, regardless of their origin and characteristics. In particular, the use of probiotics for nutritional and therapeutic purposes in infants and patients with a number of diseases (malignant neoplasms, diabetes, post-transplant period, etc.) needs reviews and clinical justification. Currently, in the production of dairy products, lactic acid bacteria (LAB) of intestinal origin are of particular interest, which is explained by the fact that the final target of probiotics is the intestine of an animal or a person. However, there is some skepticism about the efficacy of using human gut-derived LABs in dairy production. LABs are widespread in nature: exist in large quantities in plant residues, soil, human and animal intestines. LABs are widely used both in health care and agriculture, as well as in fisheries and fish production. A task was set up to study a series of biosafety indicators of yoghurts obtained from the Lpb. plantarum ZPZ, Lcb. rhamnosus str. Vahe.am, Lpb. plantarum K1-3, L. delbrueckii IAHAHI probiotic strains. Yoghurts produced with biosafety indicators corresponding to the risk of spreading antibiotic resistance in yoghurts, heavy metals and M1 aflatoxin content, as well as to international standards for microbiological indicators were obtained from new probiotics isolated from the intestinal microbiota of children (Lpb. plantarum ZPZ, Lcb. rhamnosus str. Vahe) and dairy products (Lpb. plantarum K1-3, L. delbrueckii IAHAHI). The results of our research prove that yoghurts obtained from lactic acid bacteria of different origins are harmless to health.
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Publisher Armenian National Agrarian University
ISSN 2579-2822This bibliographic record has been provided by Armenian National Agrarian University