Effects of food additives on survival of strains <i>Escherichia, Enterococcus, Bifidobacteria</i> and <i>Lactobacillus</i>-Reference-Cited by-同舟云学术

Effects of food additives on survival of strains Escherichia, Enterococcus, Bifidobacteria and Lactobacillus

Published:2019-09-16 Issue:3 Volume:16 Page:332-338
ISSN:2524-2350
Container-title:Proceedings of the National Academy of Sciences of Belarus, Medical series
language:
Short-container-title:Vescì Nac. akad. navuk Belarusì, Ser. med. navuk

Author:

Pyzh A. E.¹,Chuprina A. V.¹,Yasyuchenya R. N.¹

Affiliation:

1. Institute of Physiology of the National Academy of Sciences of Belarus

Abstract

The results of assessing the survival rate of probiotic microorganisms on media containing sodium glutamate, tartrazine and sodium benzoate in the concentration range of 10–4–10–7Min vitroare presented. It is shown that the effect of glutamate, sodium benzoate and tartrazine on different strains manifests itself both in a sharp inhibition of the viability of cultures and a stimulation of their growth. In theLactobacillus acidophiluswith tartrazine of 10–4M and 10–5M, the survival rate of the strain ranged from 10.5 to 45.62% as compared to the control. The survival rate of theEnterococcus faecium SF 68strain with nutritional supplements of 10–5M and 10–6M was 15.29 and 35.6%, respectively, andEscherichia coli M 17strain ranged from 49.1 to 58.29% as compared to the control.

Publisher

Publishing House Belorusskaya Nauka

Subject

General Medicine

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