Cultural properties of bifidobacteria, lactobacillus and bakery yeast under the influence of UV-irradiation of H2O of nutrient media

The authors determined an efficiency of usage of UV-irradiated H2O in cultural media for microorganisms participated in production of foodstuff. The activity of growth and development and also different properties of bifidobacteria, lactobacillus and bakery yeast were analyzed. The frequency of genetic transfer of Escherichia coli markers in liquid nutrient media was estimated. It was shown, that under the influence of UV-irradiated H2O the propagation of microorganisms is accelerated. The number of colony forming units of yeast do not depends on UV-irradiated H2O in media, but only on amount of nutrient substances. The application of UV-irradiated H2O recommended for production of foodstuffs in different processes which are used microorganisms and nutrient media.