Biotechnological Potential of the Vetom Series Preparations for the Production of Functional Food Products

Tatyana Viktorovna Pershakova, Grigory Anatolyevich Kupin, Larisa Vasilyevna Mihaylyuta, Maria Vladimirovna
Babakina, Sergey Mikhailovich Gorlov and Ekaterina Nikolaevna Karpenko

 

Abstract

The purpose of the study is to determine the biotechnological potential of microorganism strains included in the composition of nutritional supplements Vetom 1.1, Vetom 2, Vetom 3.22 for the production of functional food products based on the in vitro study of their resistance to adverse factors of the human gastrointestinal tract. The results of studies that reproduce individual conditions
of the gastrointestinal tract and food products, such as high acidity, concentrations of phenol challenging for bacteria, and the presence of bile, made it possible to establish a high survival rate of microorganism strains, the dynamics of their growth, and the number of viable cells when exposed to a high concentration of sucrose and in various temperature ranges, which suggests that they are promising, especially the B. subtilis strain VKPM B 10641 which has the highest adaptive potential.

Published on: October 02, 2021
doi: In press
Citation: Pershakova TV, Kupin GA, Mihaylyuta LV, Babakina MV, Gorlov SM, et al. 2021. Biotechnological Potential of the Vetom Series Preparations for the Production of Functional Food Products. J Food Chem Nanotechnol 8(1): 1-5.

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