Bacteria of the genus Lactobacillus in the food industry (review)

Authors

  • O. V. Volosyanko National University of Life and Environmental Sciences of Ukraine image/svg+xml
  • V. O. Ushkalov National University of Life and Environmental Sciences of Ukraine image/svg+xml
  • S. A. Tereschenko National University of Life and Environmental Sciences of Ukraine image/svg+xml
  • O. V. Zhukova National University of Life and Environmental Sciences of Ukraine image/svg+xml
  • L. V. Maruschak National University of Life and Environmental Sciences of Ukraine image/svg+xml

DOI:

https://doi.org/10.31548/dopovidi2018.06.023

Keywords:

Lactobacillus, особливості метаболізму, поживні середовища

Abstract

The review provides data on the widespread use of bacteria of the genus Lactobacillus in the food industry and growing conditions on special nutrient media.

Key words: Lactobacillus, metabolic features, nutrient media

References

Karapetsas A, Vavoulidis E, Galanis A, Sandaltzopoulos R, Kourkoutas Y. Rapid detection and identification of probiotic Lactobacillus casei ATCC 393 by multiplex PCR.J Mol Microbiol Biotechnol. 2010. Vol. 18. No 3. P. 156-161.

https://doi.org/10.1159/000308518

Matveeva, Y. V., Beliavskaia, Y. H. (2001). Byotekhnolohycheskye osnovy pryhotovlenyia khleba. [Biotechnological basis for making bread]. M. : DeLy prynt., 150.

Suiuncheva, B. O., Vavreniuk, P. V., Tkacheva, M. S. (2006). Yspolzovanye probyotykov y prebyotykov v khlebopekarnoi promyshlennosty [The use of probiotics and prebiotics in the baking industry]. Sbornyk nauchnykh trudov SevKavHTU. Seryia «Prodovolstvye». 2, 42-47.

Shypulyn, V. Y., Lupandyna, N. D., Dadian, N. K., Zynovchenko, A. A. (2010). Osnovnye napravleniia ispolzovaniia pyshchevikh preparatov, intensifitsiruiushchykh tekhnolohicheskikh protsess proizvodstva syrokopchenykh kolbas. [The main directions of the use of food preparations, intensifying technological process of production of smoked sausages.] Vestnyk SevKav HTU, 3, 20-24.

Ratnykova, Y. A. (2010). Biolohycheskie osnovy sozdaniia probiotikov napravlennoho deistviia dlia meditsiny, selskoho khoziaistva i pererabatyvaiushchei promyshlennosti [Biological basis for the creation of probiotics of directional action for medicine, agriculture and processing industry] avtoref.dyss. dokt. byol. nauk. Respublyka Kazakhstan, Almaty. 43.

Ruiz-Moyano S., Martin A., Benito M.J., Casquete R., Serradilla M.J., Cordoba M.D. Safety and functional aspects of pre-selected lactobacilli for probiotic use in Iberian dry-fermented sausages. Meat Sci. 2009. No 83. P. 460-467.

https://doi.org/10.1016/j.meatsci.2009.06.027

Liu G., Griffiths M.W., Shang N., Chen S., Li P. (2010) Applicability of bacteriocinogenic Lactobacillus pentosus 31-1 as a novel functional starter culture or coculture for fermented sausage manufacture. J Food Prot. No 73 (2). P. 292-8.

https://doi.org/10.4315/0362-028X-73.2.292

Jones R. J., Wiklund E., Zagorec M., Tagg J. R. (2010) Evaluation of stored lamb bio-preserved using a three-strain cocktail of Lactobacillus sakei. Meat Sci. No 86 (4). P. 955-9.

https://doi.org/10.1016/j.meatsci.2010.07.023

Vermeiren L., Devlieghere F., Debevere J. (2004) Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products. Int J Food Microbiol. No 96 (2). P. 149-64.

https://doi.org/10.1016/j.ijfoodmicro.2004.03.016

Mesas J. M., Rodriguez M. C., Alegre M. T. (2011) Characterization of lactic acid bacteria from musts and wines of three consecutive vintages of Ribeira Sacra. Lett Appl Microbiol. No 52 (3). P. 258-68.

https://doi.org/10.1111/j.1472-765X.2010.02991.x

Tamym, A.Y., Robynson, R.K. (2003). Yohurty i druhie kyslomolochnye produkty. [Yoghurts and other dairy products]. Spb: Professyia. 664.

Lopitz-Otsoa F., Rementeria A., Elguezabal N., Garaizar J. (2006) Kefir: a symbiotic yeasts-bacteria community with alleged healthy capabilities. Rev Iberoam Micol. No 23 (2). P. 67-74.

https://doi.org/10.1016/S1130-1406(06)70016-X

Morales F., Morales J.I., Hernandez C.H., Hernandez-Senchez H. (2011) Isolation and Partial Characterization of Halotolerant Lactic Acid Bacteria from Two Mexican Cheeses. Appl Biochem Biotechnol. No 164( 6). P. 889-905.

https://doi.org/10.1007/s12010-011-9182-6

Soloveva, Y. V, Tochylyna, A. H, Belova, Y. V, Novykova, N. A, Yvanova, T. P. (2014) Byolohycheskye svoistva laktobatsyll. Perspektyvy yspolzovanyia v laboratoryiakh Rospotrebnadzora ekspress-metodov amplyfykatsyy nukleynovykh kyslot (MANK) pry kontrole kachestva pyshchevykh produktov, BAD k pyshche, lekarstvennykh form, soderzhashchykh laktobatsyll [Biological properties of lactobacilli. Prospects for the use in the laboratories of Rospotrebnadzor of express methods of nucleic acid amplification (MANK) in the control of food quality, dietary supplements for food, dosage forms containing lactobacilli]. Magazine Medial @medial, Analytical Reviews, 2 (12), 29-44.

Van de Casteele S., Vanheuverzwijn T., Ruyssen T. et al. (2006) Evaluation of culture media for selective enumeration of probiotic strains of lactobacilli and bifidobacteria in combination with yoghurt or cheese starter. Int Dairy J. Vol. 16, Is.12. P. 1470-1476.

https://doi.org/10.1016/j.idairyj.2005.12.002

Botyna, S.H., Chervynets, Yu.V., Klymyna, K.M., Koroban, N.V., Chervynets, V.M., Havrylova, O.A., Lebedev, D.V., Myronov, A.Yu (2010). Henetycheskaia ydentyfykatsyia antahonystychesky aktyvnykh shtammov laktobatsyll, vydelennykh yz polosty rta zdorovykh liudei. [Genetic identification of antagonistically active strains of lactobacilli isolated from the oral cavity of healthy people.] Klynycheskaia laboratornaia dyahnostyka. 11. 43-46.

Liu C., Zhang Z.Y., Dong K., Yuan J.P., Guo X.K. (2009) Antibiotic resistance of probiotic strains of lactic acid bacteria isolated from marketed foods and drugs. Biomed Environ Sci. Vol. 22. No 5. P. 401-12.

https://doi.org/10.1016/S0895-3988(10)60018-9

Downloads

Published

2018-12-29

Issue

No. 6(76) (2018)

Section

Veterinary medicine, quality and safety of livestock products

License

Relationship between right holders and users shall be governed by the terms of the license Creative Commons  Attribution – non-commercial – Distribution On Same Conditions 4.0 international (CC BY-NC-SA 4.0):https://creativecommons.org/licenses/by-nc-sa/4.0/deed.uk

Authors who publish with this journal agree to the following terms:

  • Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
  • Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  • Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).