Research of antioxidant properties of lactic bacteria and the possibility of their use in yoghurt technology

Actual possibilities of targeted production of fermented milk products with high antioxidant properties to maintain the antioxidant status of the human body, such combinations of starter components that not only increase the effectiveness of the probiotic properties of the finished product, but also provide high enzymatic activity of starter cultures. It is possible to increase the antioxidant activity of fermented milk products, in particular, yoghurts, using natural antioxidants. The aim of the study was to study the properties of antioxidant strains and isolates of lactic acid bacteria from the educational collection of the Department of Biotechnology, Orel State Agrarian University, and the possibility of their use in yoghurt technology. For the first time, an assessment of the antioxidant and probiotic activities of the strains and isolates under study was carried out in order to select microorganisms for use in the technology of obtaining low-fat yogurt. It was shown that it is possible to increase the antioxidant activity of fermented milk products using natural antioxidants. Lactic acid bacteria isolates were selected, which not only increase the probiotic properties of the finished yoghurt product, but also have a high antioxidant activity when starting their growth and development using green tea extract. The consumption of low-fat yoghurt enriched with natural green tea antioxidants can be recommended for dietary and medical nutrition.