The possible use of probiotics in the biotechnology of food products

Abstract

Abstract The article represents the results of the research aimed to study the possible use of probiotics in the development of biotechnology for producing soft rennet cheeses with increased biotechnological value. The researchers found that the use of yeast consisting of L. Lactis and B. Subtilis made cheeses ripen faster and achieve the desired values of active and titratable acidity quicker. In control and experimental samples the ripening process took 8 hours while for other rennet cheeses with other probiotic consortiums including L. Lactis it took 12–14 hours to ripe. The addition of B. Subtilis to soft rennet cheese makes cells of probiotic cultures grow faster and more abundantly in comparison to the control sample. However, the microbiological analysis showed that at the end of the ripening process the number of L. Lactis bacteria cells, as well as B. Subtilis in experimental samples was higher than in the control sample by 0.5 and 1.2l g CFU/g respectively. The organoleptic evaluation showed that among seven samples of cheese the sixth sample had the best colour, smell, taste, consistency, pattern, and appearance. The sample had a sweetish cheesy taste, a tender homogeneous plastic consistency, a uniform white colour with holes of irregular, angular, slotlike, and oval forms of 1–2mm. The most rational concentration of Bacillus subtilis (strain 534) bacteria is 5 %. In this case 1ml contains 480 thousand microbial cells. This concentration gives a product a moderately marked cheesy, spicy taste that is inherent to soft cheeses. This indicates the feasibility of using Bacillus subtilis bacteria (strain 534) in the 5 % amount by milk weight.