Selection of probiotic microorganisms in the composition of a new biological preparation for farm animals

Abstract

The idea of a healthy diet is gaining popularity, which justifies consumer interest in environmentally friendly and biologically complete livestock products. In this regard, the development and use of probiotic preparations in feeding farm animals and identifying the effectiveness of their use is an urgent task of our time. An essential step in creating new biological products is the study and selection of strains for the composition of the starter since the probiotic effect of microorganisms is determined by the set of natural properties they possess. In this work, the biological and technologically valuable properties of 12 strains of lactobacilli and 15 strains of propionic acid bacteria from the Siberian collection of microorganisms of the laboratory of the microbiology of milk and dairy products of the SRICM FGBNU FANZA (Siberian Research Institute of Cheese Making of Federal State Budgetary Scientific Institution of Federal Altai Scientific Center for Agrobiotechnology) department were studied to include them in the composition of a new probiotic preparation for farm animals. During the research, it was found that all strains of lactic acid rods actively fermented carbohydrates found in plant substrates and maintained their numbers not lower than a therapeutically significant level during 60 days of storage, i.e., showed high technology. Propionic acid bacteria exhibited high biological properties, i.e., they could produce vitamin B12 in amounts from 0.48 to 0.64 μg/cm3 and maintained their viability during six months of storage. As a result of research on the best manifestation of technologically valuable properties, two strains of lactic acid bacilli (SKM673 and SKM-681) and three strains of propionic acid bacteria (111, 112, 149) were selected that were promising for inclusion in the composition of a new probiotic preparation for farm animals.