Biotechnology bioproducts "Healing-1"

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The article presents data on the development of technology and qualitative research, bio-products «Healing-1». One of the promising directions in food biotechnology is the development of new integrated starter-based consortia of microorganisms, which have higher activity compared with cultures prepared using pure cultures. So it was interesting studies on the development of new biotechnology and bio-based microbial consortium of lactic acid bacteria. Based on the analysis of biotechnological properties of native cultures created a new consortium of microorganisms containing lactic acid streptococci and bacilli, allowing the maximum extent possible to implement the physiological, biochemical and technological potential of microorganisms. Scientifically substantiated and experimentally developed a new biotechnology production of bioproducts «Healing-1», obtained on the basis of microbial consortium with broad spectrum antimicrobial activity. Experimentally investigated quality parameters of organic food «Healing-1» using a new microbial consortium as freshly prepared and during storage. Found that antagonistic activity of microflora bio «Healing-1» with respect to pathogenic and conditionally pathogenic bacteria, as well as its resistance to substances in the gastrointestinal tract of man is more pronounced compared to bioproducts obtained using a separate starter, members of the microbial consortium. It should be noted a more pronounced synthesis of exopolysaccharides in bioproduct «Healing-1», which leads to increased viscosity of the system and improves the consistency of bio. New bioproducts have good organoleptic characteristics and contain a high number of viable cells of lactic acid bacteria. High stability and survival of lactic acid bacteria during storage. In the study of attacked proteins bioproducts digestive proteinases «in vitro» found that the fermentation of milk microbial consortium increases the digestibility of organic food «Healing-1». The results of the research testify to their high consumer properties and nutritional value.


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