Evaluation of biotechnological potential of new strains of lactic acid bacteria with cryoresistant properties

Intensive introduction in the baking industry of technologies using freezing of semi-finished and finished products requires new approaches in the development of starter cultures for baking, which is primarily due to a decrease in cell viability and changes in their functional and technological properties under low-temperature exposure. In this regard, research aimed at the search, selection, study of new lactic acid bacteria strains with cryoresistant properties is timely and relevant. In the present work, a comparative assessment of the biotechnological potential of previously isolated strains of lactic acid bacteria with high resistance to low-temperature treatment was carried out. It was found that strains L. bavaricus 6, L. casei 32 and L. plantarum 24 show high tolerance to a number of antibiotics, are characterized by a wide spectrum of antibacterial action, inhibit the growth of mycelial fungi and yeasts, have high proteolytic activity, and are also characterized as salt-, bile-, acid- and phenolu-resistant strains. This serves as a basis for predicting their probiotic properties and makes it promising to use them for the development of new food products with functional properties. The conducted studies allow us to recommend these strains for inclusion in the composition of starter starters for fermented foods products using cryogenic technologies, including bakery products based on frozen semi-finished products. These strains can be recommended for the development of biologically active additives for food, pharmaceutical, cosmetic industries and veterinary.