INNOVATIVE PROBIOTIC FOOD PRODUCTS USING LACTOBACILLUS REUTERI
DOI:
https://doi.org/10.15421/jchemtech.v33i3.327820Keywords:
sauce products, Lactobacillus reuteri, probiotics, biosafety, physical and chemical control, microbiological controlAbstract
The formulation features of popular food products were analyzed and the possibility of improving their quality and ability to positively affect human health by eliminating preservatives from their formulation was investigated. The antimicrobial activity of different types of probiotic microorganisms was determined, and according to the results, the microbial culture of Lactobacillus reuteri. was selected as the expedient one for research. When using symbiotic composition of microorganisms with Lactobacillus reuteri, higher antimicrobial activity is observed. Comparative evaluation of the sauce samples with preservatives and with microbial culture of Lactobacillus reuteri without preservatives by a set of indicators showed an increase in antioxidant activity of samples with probiotic by 10.2 % and 12.0 % for mayonnaise sauce (30 %) and mayonnaise (67 %), respectively; reduction of oxidation level by 25.0–28.6 %; improvement of microbiological safety by a number of indicators, and the absence of food poisoning pathogens; the possibility of prolonging the traditional shelf life of sauce products with probiotic ingredient, as well as creating conditions for the correction of intestinal microbiota while maintaining the main consumer properties of these popular products on the food market. For popular types of ketchup, similar positive results were also observed following the exclusion of preservatives and the incorporation of Lactobacillus reuteri monoculture and Lactobacillus reuteri symbiotic into their formulations. The preservative-free ketchup samples were not inferior to the control ketchup in terms of physicochemical parameters, had a slightly higher concentration of acids, biologically active substances (BAS) and 7.1 % higher antioxidant activity. The given technological scheme of probiotic sauces shows the possibility to produce them on existing technological lines. The results of the studies indicate the effectiveness of probiotic microorganisms Lactobacillus reuteri as a preservative for food products, which will allow to expand the work on their industrial application.
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