BIOTECHNOLOGY OF SYNBIOTIC DRINK OBTAINING WITH BIFIDOBACTERIUM BIFIDUM AND CHERRY EXTRACT ADDITION

XUNYYB

Abstract

Bifidobacterium bifidum are natural inhabitants of the intestinal microflora of humans and other animals. They maintain the constancy of the internal environment and normalize the intestinal microflora. They are antagonists of many pathogenic and conditionally pathogenic microorga­nisms, enhance intestinal parietal digestion, intestinal motility and are bio-sorbents of toxic substances formed in the body. Their ability to form lactic acid is used in the dairy industry to coagulate milk and produce fermented milk products.

In order to enrich the medium with useful substances for growth of the studied B. bifidum strain, a plant component, an aqueous extract of cherries, was added to the experimental samples of skimmed milk. It was pre-sterilized with a bacterial filter. A sample without extract was used as a control. After cultivation, some organoleptic, physicochemical and microbiological characteristics of the finished drinks were determined.

The effect of cherry extract different concentrations (1 % and 5 %) on the properties of starter culture based on B. bifidum was established. With an increase in the cherry extract percentage, the titra­table acidity of the fermented milk product increased (by 20-33 °T) and the active acidity decreased (by 0.01-0.15 units of activity). At the same time, the taste of the drink with the highest content of the extract also turned out to be the sourest. The effect of the extract on other organoleptic parameters has not been established

The number of B. bifidum cells increased when cherry extract was added by one order of magnitude compared to the control. But in the case of adding a 5 % extract (1.8×10⁷ CFU/ml), it slightly decreased relative to the sample with a 1 % extract (2.7×10⁷ CFU/ml). Therefore, the most optimal is the introduction of 1 % plant extract.