ANTIMICROBIAL SUBSTANCES OF LACTIC BACTERIA AND PRACTICAL ASPECTS OF THEIR USE
Keywords:
Кeyword: Lactic acid bacteria (LAB), β-methyllanthionine, bacteria, kefir, yogurt, Lactococcus, Streptococcus.Abstract
Relevance of the study. Colonization of microorganisms in the intestines of a newborn child begins with bacteria entering the body of the baby with the first portions of mother's milk. Lactic acid bacteria (LAB), which are part of the intestinal microflora, are a large group of aerotolerant gram-positive microorganisms. This group of bacteria has been known to mankind since ancient times - even then, the positive effect of dairy products on human health was noted. Currently, LABs are used not only to expand the range of dairy products, but also to increase the shelf life of food products due to the formation of organic acids formed during the fermentation of sugars. The result of lactic acid fermentation is the rapid acidification of the environment and the associated inhibition of other groups of microorganisms. With the development of physicochemical methods of analysis, it has been proven that some species and strains of such bacteria form a variety of antimicrobial substances that have a number of advantages over synthetic preservatives. Currently, the use of LAB and their metabolites with antibiotic properties is one of the actively developed alternative approaches to food preservation, including children's products.
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