Study of probiotic potential of lactic acid bacteria Latilactobacillus sakei

During the development of bacterial starter cultures for the food industry, probiotic microorganisms are widely used nowadays. For the selection of probiotic strains of lactic acid bacteria different factors such as biochemical activity, ability to resist various pH values and bile content should be taken into account. In this regard, the biotechnological properties and resistance to stress factors of Latilactobacillus sakei LSK-45 and Latilactobacillus sakei DSM 20017 were studied in the article. It was found that after 16 h of cultivation of bacteria on MRS medium, the number of viable cells reaches 1010 CFU/cm3. The formation of lactic acid during fermentation leads to a decrease in active acidity to pH 4.27. It has also been shown that bacteria have a high tolerance to high and low pH values. So, at pH 3.5, the survival rate of L. sakei LSK-45 was 66.63 %, and at pH 8.3 - 71.75 %. The L. sakei DSM 20017 strain showed better tolerance: at pH 3.5 the survival rate was 79.55 %, and at pH 8.3 it was 92.02 %. Also, the strains are resistant to bile: the survival rate of both strains was more than 50 % in the medium with 40 % of bile. The study of phenol tolerance (0.4 %) showed high tolerance of studies bacterial strains (79.73 % and 81.80 % for L. sakei LSK-45 and L. sakei DSM 20017, respectively). The results showed that the studied strains can be used as a component of bacterial starter cultures for food industry.