Characteristics of the fermentation of carbohydrates and their derivatives by lactobacilla isolated from bee and bee products
Abstract
Using API 50 CH strip tests, the fermentation of carbohydrates and their derivatives by various species of lactobacilli, isolated from the body of bees and bee products, was studied. All studied cultures, isolated from bees and bee products, are able to assimilate fructose, which indicates the prospect of their use as part of probiotic preparations. Strains L47 (Lactobacillus kimbladii) and L49 (Lactobacillus apis) form biochemical profiles, similar to those of the typical strain Lb. acidophilus. Cultures L41, L42 (Lactobacillus paracasei) and L43 (Lactobacillus rhamnosus), fermenting pentoses: D-ribose, D-xylose, D-lyxose, are promising for use as part of biopreservatives for ensiling.
About the Authors
N. S. Ramanovich
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
A. N. Biruk
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
T. A. Savelieva
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
N. K. Zhabanos
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
N. N. Furik
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
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Review
For citations:
Ramanovich N.S., Biruk A.N., Savelieva T.A., Zhabanos N.K., Furik N.N. Characteristics of the fermentation of carbohydrates and their derivatives by lactobacilla isolated from bee and bee products. Topical Issues of Processing of Meat and Milk Raw Materials. 2022;(17):115-121. (In Russ.)
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