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Abstract
The main technological and biotechnological features of symbiont cultivation based on microbial cultures Lactobacillus plantarum and Lactococcus diacetylactis and various prebiotics have been studied in this work. Cultures of probiotic microorganisms were chosen. The main technological characteristics of several types of dietary fibers from pumpkin seeds produced by WTF “Farmakom”, “Richoil” and “Agroselprom” were studied, namely their fractional composition. In all studied samples, three fractions with the screenings of sieves 059, 044, and 037 were separated. In “Richoil” fibers, the content of screening fraction of 044 sieve was the highest and accounted for up to 80%. The yield of the fine fraction with the throughs of sieve 037 in all studied fiber samples was 3–10%. The adsorption capacity of pumpkin seed dietary fibers has been studied. The throughs fraction of the sieve 044 was found to actively adsorb the cells of the producer microorganism. For pumpkin seed dietary fibers, the water-retaining capacity was proven to be 2.5 g of water per gram of sample. The influence of mass fraction of pumpkin seed dietary fibers on cultivation of Lactobacillus plantarum and Lactococcus diacetylactis was studied. The mass fraction of 0.5 g of dietary fibers per 10 ml of culture medium was shown to be optimal. The dynamics of acid accumulation in the process of cultivation of symbiotic microorganisms Lactobacillus plantarum and Lactococcus diacetylactis in milk with different prebiotics (pumpkin seed dietary fibers, lactulose, and amaranth oil) was studied. The dietary fibers from pumpkin seeds was shown to have a significant effect on the β-galactosidase activity of symbiont microorganisms and to accelerate their acid production. A clot formed in the presence of fibers in 4.0–4.5 hours. Lactococcus diacetylactis was found to be the predominant culture in the symbiotic interactions in the presence of pumpkin seed dietary fibers. As a result of culturing the selected symbionts with pumpkin seed dietary fibers in the finished product, we obtain a predictable complex of metabolites, the majority of which would be produced by the predominant culture Lactococcus diacetylactis.
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