Аннотация

Пробиотическая закваска – это биопрепарат на основе молочнокислых бактерий. Метаболические характеристики заквасок имеют значение для свойств ферментированных продуктов и определения потенциальной активности микроорганизмов. Цель исследования заключалась в оценке бактериального состава заквасочной культуры в различные промежутки времени в процессе ферментации при приготовлении пробиотического кисломолочного продукта.
В исследовании использовали закваску для приготовления пробиотического кисломолочного продукта, включающую Streptococcus salivarius ssp. thermophiles, Lactobacillus delbrueckii ssp. bulgaricus, Bifidobacterium bifidum, Bifidobactreium animalis ssp. lactis, Bifidobacterium longum, Lactobacillus acidophilus и Lacticaseibacillus casei. Объектом ферментации являлось пастеризованное молоко. Отбор проб проводили на протяжении всего процесса ферментации (0, 3, 6, 9, 12, 15 и 18 ч). Для определения бактериального состава использовали метод секвенирования нового поколения, направленный на исследование V3 участка гена 16S рРНК.
В процессе ферментации выявлено снижение Bifidobacterium и преобладание Lactobacillus. Пик их обильности в исследуемом субстрате составил 97,5 % на 15 ч ферментации. В каждой контрольной точке ферментации наблюдалось снижение численности Streptococcus. Род Lactobacillus заместил все другие роды бактерий, включая Bifidobacterium, что объясняется снижением pH в процессе ферментации. Для ферментации продолжительностью 18 ч были достигнуты оптимальные значения для увеличения численности рода Lactobacillus (рН = 4,2–4,4), но они оказались низкими для продуктивного роста Bifidobacterium.
Проведенное исследование продемонстрировало динамику изменения бактериального состава молочной основы в процессе ферментации. Высокопроизводительное секвенирование является хорошим инструментом для контроля процессов ферментации пробиотиков.

Ключевые слова

Микробиом, пробиотический кисломолочный продукт, ферментация, заквасочная бактериальная культура, Lactobacillus, Bifidobacterium, Streptococcus, секвенирование 16S рРНК, индекс Шеннона

ФИНАНСИРОВАНИЕ

Работа выполнена при поддержке Министерства науки и высшего образования Российской Федерации (Минобрнауки России) в рамках национального проекта «Наука» (проект FZGW-2020-0001, уникальный номер реестра государственных заданий 075001X39782002) и Российского научного фонда (РНФ) (проект № 21-74-00065) в части исследования биоразнообразия бактерий в закваске и продуктах ферментации.

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