NUTRACEUTICAL INDICATORS OF BACTERIOCIN-PRODUCING LACTOCOCCI FOR THE CREATION OF FERMENTED FUNCTIONAL PRODUCTS

Abstract

The article presents data on nutraceutical indicators, including antimicrobial and superoxidase activities of strains of Lactococcus lactis subsp. lactis, to create functional products. The addition of free amino acids (alanine, glutamic acid, serine, tyrosine, and tryptophan) to the medium enhanced the antimicrobial effect of recombinant strains F-116 and F-119 on food and raw material contaminant strains to varying degrees. The effect of isoleucine is most effective, which contributed to an increase in the inhibitory activity of the F-116 strain on Staphylococcus aureus up to 32,1% and on Escherichia coli up to 84%, which was not observed in the F-119 strain. The bactericidal effect of the recombinant strain F-119 on Escherichia coli increased when serine was added to the medium from 1900 to 2550 units/ml (according to chloramphenicol), i.e. by 34%, tryptophan - by 37% and tyrosine - by 55%. With the addition of glutamic acid for 15 hours of cultivation, the fungicidal activity on Aspergillus niger increased only in strain F-116 from 2600 to 3300 units/ml (according to nystatin), which amounted to 27%, on Candida albicans up to 40%. Tyrosine increased the activity of strain F-119 on Candida albicans to . 25%, and tryptophan – 26%. The strains had high superoxide dismutase activity (27,02–30 U/mg of protein). SOD was 5–6 times higher in recombinant strains compared to the SOD activity of parental strains 729 and 1605.