Abstract

A new natural probiotic strain of bifidus bacteria has been singled out in order to increase the biosafety of food products. The GG-72 strain has shown relatively high results of antagonistic characteristics concerning the representa-tives of pathogenic and saprogenic microflora. Genetic identification and safety trials have been run; the growth dynamics, and the dynamics of pH reduction have been studied; and the technoligical features and indirect characteristics describing the strain’s ability to survive in alimentary canal have been defined. The characteristics of a new strain were compared with Bifidobacterium 771 strain as well as with the already quite investigated Bifidobacterium adolescentis BGV-11 (VKPM-AS-1742) strain.

Keywords

Probiotic cultures, bifidus bacteria, biological and technological features, genetic identification.

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