vestiagИзвестия Национальной академии наук Беларуси. Серия аграрных наукProceedings of the National Academy of Sciences of Belarus. Agrarian Series1817-72041817-7239The Republican Unitary Enterprise Publishing House "Belaruskaya Navuka"10.29235/1817-7204-2025-63-3-253-264vestiag-818Research ArticleПЕРАПРАЦОЎКА І ЗАХАВАННЕ СЕЛЬСКАГАСПАДАРЧАЙ ПРАДУКЦЫІPROCESSING AND STORAGE OF AGRICULTURAL PRODUCTIONБактериальная закваска Latilactobacillus sakei на основе растительных компонентовPlant-based bacterial starter culture Latilactobacillus sakeihttps://orcid.org/0000-0002-3003-8638НикифороваА. П.NikiforovaA. P.

Никифорова Анна Платоновна – кандидат технических наук, доцент факультета биотехнологий

пр. Кронверкский, 49, литер А, 197101, Санкт-Петербург

Anna P. Nikiforova – Ph. D. (Engineering), Associate Professor of the Department of Biotechnologies

49, bldg. A, Kronverksky Ave., 197101, St. Petersburg

anna.p.nikiforova@gmail.comhttps://orcid.org/0000-0002-5749-1459ПозняковскийВ. М.PoznyakovskyV. M.

Позняковский Валерий Михайлович – доктор биологических наук, профессор

ул. Ворошилова, 22а, 650056, Кемерово

Valery M. Poznyakovsky – Dr. Sc. (Biology), Professor

22a, Voroshilova St., 650056, Kemerovo

pvm1947@bk.ruНациональный исследовательский университет ИТМОITMO UniversityКемеровский государственный медицинский университетKemerovo State Medical University202501082025633253264Copyright © Никифорова А.П., Позняковский В.М., 20252025Никифорова А.П., Позняковский В.М.Nikiforova A.P., Poznyakovsky V.M.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://vestiagr.belnauka.by/jour/article/view/818

Молочная сыворотка широко применяется в качестве основы для питательной среды при производстве бактериальных заквасок, однако в последние годы научный интерес представляют бактериальные культуры на основе растительного сырья. Наиболее часто для создания пробиотических бактериальных культур используются штаммы молочнокислых бактерий. Целью работы является разработка технологии производства бактериальной закваски молочнокислых бактерий вида Latilactobacillus sakei на основе рисовой муки. Объектами экспериментальных исследований служили три штамма молочнокислых бактерий вида Latilactobacillus sakei, закваски, изготовленные с применением этих штаммов. Для культивирования молочнокислых бактерий использовали полужидкую среду MRS и специально разработанную авторами питательную среду на основе рисовой муки. Рост штаммов Latilactobacillus sakei на указанных средах оценивали по количеству жизнеспособных клеток. Установлено, что разработанная новая питательная среда на основе ингредиентов растительного происхождения позволяет получить бактериальные закваски, обладающие хорошими показателями качества и безопасности (соответствуют требованиям технического регламента ТР ТС 033/2013 «О безопасности молока и молочной продукции») и содержащие высокое количество жизнеспособных клеток молочнокислых бактерий (не менее 108 КОЕ/см3). В результате проведенных исследований разработаны новые технологии производства жидкой и замороженной бактериальных заквасок из растительных ингредиентов, содержащих штаммы Latilactobacillus sakei, которые могут применяться при производстве пищевых продуктов.

Milk whey is widely used as a main component for a nutrient medium for the production of bacterial starter cultures, but in recent years, bacterial cultures produced from plant-based components have great scientific interest. Lactic acid bacteria strains are often used to create probiotic bacterial cultures. In this regard, the aim of the present study is to develop a technology for the production of a plant-based bacterial starter culture containing Latilactobacillus sakei. The objects of experimental studies were three strains Latilactobacillus sakei, and starter cultures made with the use of these strains. For the cultivation of lactic acid bacteria, MRS medium and a specially developed nutrient medium based on rice flour were used. The growth of Latilactobacillus sakei strains on these media was assessed by the number of viable cells. It has been proved that the new plant-based ingredients nutrient medium allows to obtain bacterial starters with good quality and safety indicators. In terms of safety indicators, they meet the requirements of the Technical Regulation of Customs Union 033/2013 “On the safety of milk and dairy products” and contain a high number of viable cells of lactic acid bacteria (at least 108 CFU/cm3). As a result of the study, new technologies have been developed for the production of liquid and frozen plant-based bacterial starter cultures containing Latilactobacillus sakei strains, which can be used in the production of food products.

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The authors declare that there are no conflicts of interest present.