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June 2025 (published: 24.06.2025)
Number 2(64)
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Development of a lactic acid bacteria consortium with antioxidant properties
Kamartdinova Daria R., Kitaevskaya S. V., Reshetnik O. A., Turin Michael Yu.
Keywords: lactic acid bacteria; consortium; biocompatibility; antioxidant properties; antiradical activity; p. Lactobacillus
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Development of a lactic acid bacteria consortium with antioxidant properties
Oxidative stress arising during the production and storage of food products negatively impacts their quality and safety. The study assessed the biotechnological potential of p. Lactobacillusspp. lactic acid bacteria, with a focus on theirantioxidant properties, followed by the development of a consortium to enhance the quality of fermented products. It was established that all investigated strains exhibit antiradical activity, with L. casei 32(84.7%) and L. plantarum 24(73.2%) demonstrating the highest levels compared to other lactic acid bacteria. L. acidophilus 9exhibited comparatively low activity (29.1%). The intracellular extract (57.3%) and culture supernatant (52.1%) of L. casei 32had the highest reducing power. Based on the assessment of the biotechnological potential of the lactic acid bacteria, the strains L. fermentum 10, L. acidophilus 9, L. casei 32, L. plantarum 24, and L. plantarum 131were identified as the most promising for applicationin the production of fermented products. Analysis of the co-cultivation of lactic acid bacteria revealed the biocompatibility of the L. casei 32, L. fermentum 10, and L. plantarum 24strains, enabling the formation of consortia with high biotechnological potential. Consortium № 4, containing L. fermentum 10, L. casei 32,and L. plantarum 24in a 1:1:2 ratio, demonstrated the highest levels of acidifying, enzymatic, and antioxidant activity, and can be recommended for application in food biotechnology for the development of innovative products with antioxidant properties.
Keywords: lactic acid bacteria; consortium; biocompatibility; antioxidant properties; antiradical activity; p. Lactobacillus
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License