Creation of Functional Fermented Milk Products Based on New Strains of Lactic Acid Bacteria with High Organoleptic Characteristics

Introduction: The article deals with modern problems of functional nutrition and products that contribute to the prevention of dysbiotic conditions of the body. The current direction is to expand the functional properties of fermented milk products by screening new strains of starter cultures, optimizing technological techniques, including the selection of effective carrier matrices for probiotic microorganisms, and preserving their viability. At the same time, the levels of colony-forming units of lactic acid bacteria necessary for preventive action are quite rare in food products presented on the Russian market, it is also necessary to pay attention to the organoleptic characteristics of newly created products due to the high titers of microorganisms forming lactic acid and other pH-acidifying metabolites.

Purpose: The aim of the study is to create samples of a biological product with functional properties based on lactic acid bacteria with high organoleptic characteristics that meet the requirements of TR CU 033/2013, and the level of viable microbial cells of at least 1011 CFU/cm3.

Materials and Methods: The object of the study were the above samples of fermented milk products.At the same time, first of all, probiotic strains from the collection of ROSBIOTECH were screened, samples of fermented milk probiotic product were made on the basis of the selected strains according to the standard procedure using pasteurized milk with a mass fraction of fat — 1.5 % as a carrier matrix, then the organoleptic properties of the samples obtained and the level of cell viability were evaluated probiotic microorganisms.

Results: The number of colony-forming units of probiotic microorganisms in the prepared beverages ranged from 2.8 × 1012 to 1.5 × 1013 CFU/cm3,which is high values and contributes to an increase in the preventive effect on the macroorganism. Samples 2407 (b), 6769, 2523 had the best organoleptic characteristics,that is, in 2 variants out of 3, a strain of the species Lactococcus lactis was used, while all samples met the requirements of TR CU 033/2013.

Conclusions: Samples of functional probiotic drinks based on 5 strains of lactic acid bacteria, approved and offered for use in the food industry according to sanitary norms and rules 2.3.2.1078-01, were obtained. «Hygienic requirements for the safety and nutritional value of food products», with a level of viable cells not lower than 1012 CFU/cm3, which allows us to consider samples as prototypes of functional food products for use in real practice.

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