Antagonistic activity of fermented milk products enriched with probiotic strains
The article presents the research results of antagonistic activity of dairy products, fermented with strains of Lactobacillus bulgaricus, Lactobacillus acidophilus, Bacillus subtilis TNP-3 and-5. As a test cultures for contamination of the product were used to certified in VGNKI bacteria S. equi strain H-34 and S. abortus equi BN-12. Antagonistic activity of the products was determined by the results of microbiological tests. Of all the products, fermented by these strains, which have antagonistic activity against Salmonella and streptococci, the most pronounced characteristics belong to the product, which is fermented by combination of bacteria strains of B. subtilis: during the study after 3 hours, and then after 8 hours it was marked that content of Escherichia is at the lowest (3.5 • 10<sup>4</sup> CFU / ml), compared with the products fermented with L. bulgaricus and L. acidophilus, in which the number of Escherichia were respectively 6.3 • 10<sup>4</sup> CFU / ml and 8 • 10<sup>4</sup> CFU / ml of product. During microbiological study of dairy products, contaminated by S. еqui, after 3, 8, 18, 24, 48, 72 hours streptococci were not isolated. Thus, as a result of studies was found that in dairy products, fermented by bacteria B. subtilis strains TNP-3, B. subtilis TNP-5, L. bulgaricus and L. acidophilus, pathogens of intestinal cocci infections do not develop.