Study amino acid activity lacto-, bifidobacteria during fermentation

The paper evaluated the role of lactobacilli and bifidobacteria, as a source of amino acids, are the building blocks of a number of biologically active substances produced by the indigenous microflora of the human body and involved in various metabolic processes of the host organism. Research Consortium bifidobacteria amino activity consisting of Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium adolescentis, Bifidobacterium bifidum Y-4 or Lactobacillus casei rhamnosus carried Lactobacillus after fermentation of milk with initial acidity titrated 19 °T at 38-40 °C for 12-16 hours until the titratable acidity 85-100 °T, dense gel formation and accumulation of biomass of bifidobacteria and lactobacilli to a concentration of not less than 109 cfu/g. The mass proportion of protein was determined by the Kjeldahl method, the amino acid composition – by ion exchange chromatography using the liquid chromatography Shimadzu LC-20 Prominence. As a result of fermentation was investigated systems installed increasing mass fraction of protein in the product, indicating that the accumulation of bacterial proteins – for bifidobacteria consortium - in an amount of 1%, in an amount of lactobacilli to – 0.2%. Fermentation Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium adolescentis, Bifidobacterium bifidum Y-4 installed next row preferential synthesis of amino acids: alanine, glutamic acid, methionine, glycine, histidine, serine, threonine, tyrosine, valine, proline. Fermentation Lactobacillus casei rhamnosus installed advantageous synthesis of methionine, alanine, glutamic acid, arginine, serine, histidine, threonine, valine, isoleucine, leucine, tyrosine, tryptophan. The data needed to assess the nutritional status of correction, when introduced into the diet of probiotic products with this consortium of bifidobacteria or lactobacilli Lactobacillus casei rhamnosus in the organization of children, gerontology, and preventive diet.