Related Experiment Video
Updated: May 7, 2026
08:38
Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
Published on: September 10, 2016
24.4K
[Improving the technology for obtaining an ingredient with probiotic properties using a new complex proteolytic
E V Kuksova1, E V Kostyleva1, A S Sereda1
1All-Russian Scientific Research Institute of Food Biotechnology - a branch of the Federal Research Centre of Nutrition, Biotechnology and Food Safety, 111033, Moscow, Russian Federation.
Voprosy Pitaniia
|November 20, 2024
Summary
A new enzyme preparation, Protoorizin LAP, effectively hydrolyzes whey proteins, enhancing probiotic bacterial concentrate production for dietary supplements. This domestic enzyme improves bacterial viability and functional properties.
Area of Science:
- Biotechnology and Food Science
- Microbiology and Enzyme Technology
Context:
- Development of domestic microbial strains and enzyme preparations is crucial for producing bacterial concentrates and functional food ingredients.
- Whey protein hydrolysates serve as effective nutrient media components for probiotic bacteria consortia, including lactic acid and bifidobacteria.
Purpose:
- To evaluate the efficacy of a novel domestic proteolytic enzyme preparation, Protoorizin LAP, in preparing whey-based nutrient media for culturing probiotic microorganisms.
- To assess Protoorizin LAP's performance in producing bacterial concentrates with desired functional properties for dietary supplements.
Summary:
- Protoorizin LAP demonstrated superior whey protein hydrolysis compared to commercial enzymes, reducing immunogenic fractions and increasing soluble protein and amino acid yield.
- Nutrient media prepared with Protoorizin LAP supported robust growth and development of a probiotic consortium (lactic acid bacteria and bifidobacteria).
- The use of Protoorizin LAP resulted in higher viable cell counts, improved carbohydrate consumption, and increased titratable acidity, enhancing bacterial concentrate quality and post-lyophilization viability.
Impact:
- A new technological method utilizing Protoorizin LAP for preparing nutrient media was developed, applicable to the production of bacterial concentrates.
- The developed method supports the cultivation of lactic acid and bifidobacteria consortia for specialized dairy products and dietary supplements.
- Bacterial concentrates produced using Protoorizin LAP can be recommended as ingredients for dietary supplements and foods for special dietary uses.
More Related Videos
06:24Generic Protocol for Optimization of Heterologous Protein Production Using Automated Microbioreactor Technology
Published on: December 15, 2017
10.0K
05:45Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
Published on: April 7, 2023
3.2K
Related Concept Videos
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
01:22Probiotics
Probiotics are live, non-pathogenic microorganisms that confer health benefits by modulating the gut microbiota. The human gastrointestinal tract harbors a complex microbial ecosystem, and the balance of this microbiota is crucial for digestive and systemic health. Among the most extensively studied and utilized probiotics are species formerly classified within the genera Lactobacillus and Bifidobacterium. These organisms not only naturally colonize the human gut but are also consumed through...
01:22Bioreactor Controls-III
Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...
01:25Production of Organic Acids
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
01:30Production of Pharmaceuticals
Industrial insulin production uses genetically engineered E. coli expressing a proinsulin gene controlled by a tryptophan promoter and containing a methionine linker for later cleavage. The cells also carry ampicillin resistance for selective growth. Seed cultures are stored at −80 °C and production begins by thawing a small amount to inoculate starter cultures, which are progressively scaled to a 50,000-L bioreactor. In the bioreactor, E. coli grow in nutrient-rich media under sterile, tightly...