How do the lactic acid microorganisms work

Three interconnected levels of the preventive and medical effects of the lactic acid cultures are are usually noted: metabolic antibiotic activity, antagonistic activity due to bacteriocines, cells and humoral immunity. Antibiotic activity as a constituent part of the probiotic effect of the lactobacilli cultures can be related with forming by the latter of some acids, mainly lactic acid, hydrogen peroxide, bacteriocine and other substances. The present research work was devoted to the study of two types of lactobacilli: acidophilous and Bulgaricus - the leading collections of the VNIMI (The All-Union Dairy Research Institute, Moscow), and of the Experimental Biofactory, Uglich. The results demonstrated that mixed type of the antagonistic activity not excluding bacteriocinogenic was characteristic for 22,2% of the studied cultures Lactobacillus acidophilus. Addition of the selected cultures with improved probiotic effects to the traditional bacterial preparations used for ptoduction of well-known milk products such as cheese, acidophilous milk, acidophilin, acidophilous sour milk, will result in receiving of innovative functional food products . These products will give possibilities for the consumers with different preferences to find regimes of fermented milk products consumption that provides preventive immunomodulation at the metabolite, cell and humoral levels.

lactic acid microorganisms, lactobacilli, pathogenic microorganisms PiUPM, antibiotic activity, functional food products (FFP)