ANTAGONISTIC ACTIVITY OF LACTIC ACID AND PROPIONIC ACID BACTERIA TO TECHNICALLY HARMFUL MICROORGANISMS IN DAIRY RAW MATERIALS DEPENDING ON CULTIVATION CONDITIONS

The study of the possibility of using domestic collection strains as protective cultures in the production of fermented milk products is an urgent task. The article presents the results of a study of the antagonistic activity of lactic acid and propionic acid bacteria against technically harmful microorganisms during development in dairy raw materials under conditions similar to the modes of the technological process for the manufacture of fermented dairy products. The study established strain-specific antagonistic activity in Propionobacterium freudenreichii 2017 MHO-K against E. coli 1019, Clostridium tyrobutyricum MK Bogd-2, Candida utilis and Fusarium oxysporum; in Lactobacillus helveticus 2644 TL-AV - against E. coli Y5-3 R16, Clostridium tyrobutyricum MK Bogd-2, Candida utilis; in Lactococcus lactis subsp. cremoris 2717 MA – to E. coli Y5-3 R16, Candida utilis and Fusarium oxysporum; in Lactobacillus plantarum 1157 ML-AF – to Candida utilis and Alternaria alternate. Since antagonistic activity is an individual feature of individual strains of lactic acid (propionic acid) microorganisms and depends on the cultivation conditions, it is necessary to carry out a targeted selection of antagonist strains in accordance with the conditions of the production process for the manufacture of fermented dairy products. To obtain a broad-spectrum antagonistic activity, antagonist strains should be combined into consortia.

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