AP09258699 Development of new ways of using acetic acid bacteria in the food industry
Publication date: 08.09.2021 09:01
The AP09258699 project "Development of new ways of using acetic acid bacteria in the food industry" is carried out within the framework of the contract for the implementation of scientific, scientific and technical projects for grant financing dated 07.04.2021 No.148/36-21-23 concluded between LLP "NPC of Microbiology and Virology" and the State Institution "Committee of Science of the Ministry of Education and Science of the Republic of Kazakhstan".
Relevance. The problem of reducing immunity and the susceptibility of modern humanity to various infectious diseases is becoming more acute every year. One of the main reasons for this is an increase in the chemicalization of nutrition, a narrowing of the spectrum of natural and naturally fermented foods consumed and, in this regard, a violation of the composition of natural human microbiomes. Focusing only on the search for new antimicrobial agents only temporarily solves the problem of infectious diseases, seriously aggravating it over time due to the emergence of antibiotic- and drug-resistant microorganisms. Restoring the body's natural resistance to infections, in particular by modifying nutrition, is the most effective approach to solving the problem.
The functional and biotechnological properties of lactic acid bacteria are generally recognized and are constantly updated with new scientific data. The use of acetic acid bacteria is mainly limited to the production of vinegar, vitamin C, cellulose and certain fermented products of natural fermentation, characterized by high healing properties. Acetic acid bacteria have been attracting more and more attention in recent years due to the expansion of research on the healing properties of various types of vinegar and products of natural fermentations occurring with their participation. The antiglycemic, antioxidant, anticarcinogenic, antihypertensive, mycotoxin-binding effects of various metabolic products and components of acetic acid bacteria cells have been proven.
The project is aimed at developing new ways of using acetic acid bacteria to produce functional fermented dairy and vegetable products of widespread use.
The aim of the project is to develop new ways of using acetic acid bacteria for fermentation of dairy and vegetable raw materials to obtain functional products that contribute to the improvement of the population and increase nonspecific resistance to infections.
Expected results:
- for 2021: acetic acid, lactic acid bacteria and yeast will be isolated from various sources; optimal nutrient media for the cultivation of acetic acid bacteria in pure culture will be selected; selection of isolated microorganisms will be made according to biotechnologically valuable indicators; associations for the production of fermented milk product will be compiled and selected; development of a fermented milk product using acetic acid bacteria.
- for 2022: Associations for the production of fermented vegetables and sauce will be compiled and selected; fermented fermented milk product, vegetable product and sauce using acetic acid bacteria will be obtained. molecular genetic identification of the selected microorganisms will be carried out; a collection of acetic acid bacteria will be created for joint use with lactic acid bacteria and yeast in the production of fermented products; An article (review) will be published in a journal recommended by the RCSC RK; Participation in a scientific conference will be taken.
- for 2023: The spectrum of volatile compounds of products obtained using acetic acid bacteria in the composition of starter cultures and without them will be determined; the elemental, fatty acid and amino acid composition, vitamin content, antagonistic activity against bacterial and fungal opportunistic and test microorganisms will be determined; a liquid mixed starter culture of direct application, including acetic acid bacteria, will be developed, for the preparation of various fermented foods.
And also:
- at least 3 (three) articles and (or) reviews in peer-reviewed scientific publications indexed in the Science Citation Index Expanded of the Web of Science database and (or) having a CiteScore percentile in the Scopus database of at least 35 (thirty-five);
- or at least 2 (two) articles and (or) reviews in peer-reviewed scientific publications indexed in the Science Citation Index Expanded of the Web of Science database and (or) having a CiteScore percentile in the Scopus database of at least 35 (thirty-five) and at least 1 (one) patent included in the Derwent Innovations Index database (Web of Science, Clarivate Analytics);
- as well as at least 1 (one) article or review in a peer-reviewed foreign or domestic publication recommended by COXON;
- or at least 2 (two) articles and (or) reviews in peer-reviewed scientific publications included in the 1st (first) and (or) 2nd (second) quartiles in the Web of Science database and (or) having a CiteScore percentile in the Scopus database of at least 65 (sixty-five);
- or at least 1 (one) article or review in a peer-reviewed scientific publication included in the 1st (first) or 2nd (second) quartile in the Web of Science database and (or) having a CiteScore percentile in the Scopus database of at least 65 (sixty-five) and at least 1 (one) patent, included in the Derwent Innovations Index database (Web of Science, Clarivate Analytics);
- or at least 1 (one) article or review in a peer-reviewed scientific publication that is included in the 1st (first) quartile in the Web of Science database and (or) having a CiteScore percentile in the Scopus database of at least 80 (eighty);
2 applications for an invention (1 for a new consortium and 1 for a method for obtaining a fermented product) will be submitted to the Kazakhstan Patent Office.
A technological instruction for the production of liquid starter culture will be developed.
Achieved results (for the first half of 2021):
- 18 isolates of lactic acid bacteria, 32 isolates of acetic acid bacteria, 6 isolates of yeast were isolated.
- 30 out of 32 isolates of acetic acid bacteria showed a good growth rate on a dense and liquid GYC medium. Morphological indicators of the growth of acetic acid bacteria on two media GYC and MRS were determined. It is shown that MRS is optimal from these media for the isolation of acetic acid bacteria from mixed cultures with lactic acid bacteria. GYC medium was selected as the optimal nutrient medium for the cultivation of acetic acid bacteria in pure culture at this stage of the study.
- Selection of isolated microorganisms according to biotechnologically valuable indicators has begun. All isolates of lactic acid bacteria showed good coagulation of cow's milk during 24 hours of cultivation at 37 ° C.
- Antagonistic activity of lactic acid bacteria isolates against gram-positive and gram-negative microorganisms was determined. Against E. coli, 7 isolates showed high antagonistic activity, against S. enteritidis – 8, S. aureus – 8, S. flava – 5, Pseudomonas sp. – 3 isolates. Isolates 3k-10, 3k-11, 3k-18, 3k-20, 4k-1 and 4k-2 showed antagonistic activity against 3-5 test microorganisms.
- All 6 yeast isolates showed the ability to grow on lactose.
Publications:
Oleinikova E.A., Chizhaeva A.V., Saubenova M.G., Alybaeva A.Zh., Amangeldi A.A. Probiotic potential of acetic acid bacteria // Materials of the international scientific and practical online conference "Modern problems of natural sciences and interdisciplinary research". – Atyrau: H. Dosmukhamedov atyndagi Atyrau University, 2021. – Vol. 2. - pp. 161-165.
The article summarizes the data on the probiotic potential of acetic acid bacteria. Centuries-old indications of the medicinal properties of various types of vinegar and mixed fermentation products obtained with the participation of acetic acid bacteria are confirmed in modern scientific studies of these microorganisms. Recent data on the probiotic properties of acetic acid bacteria indicate an increase in their use in the food industry to obtain functional foods and improve public health.
Oleinikova E.A., Chizhaeva A.V., Amangeldi A.A. Antagonistic activity of associations of lactic acid and acetic acid bacteria // Materials of the international scientific and practical conference dedicated to the memory of Doctor of Veterinary Sciences Professor Piontkovsky V.I. "Actual problems and trends in the development of modern agricultural science and veterinary medicine", June 18, 2021 Kostanay: Kostanay Regional University named after A. Baitursynova, 2021. - pp. 303-306.
In our studies, the presence of pronounced antagonism against conditionally pathogenic yeast of the genus Candida was shown in associations of lactic acid and acetic acid bacteria isolated from koumiss. The combination of bacteriocin-producing lactic acid bacteria with acetic acid bacteria in the composition of associations contributes to the manifestation of pronounced antibacterial and antifungal activity and can be effectively used to suppress the excessive development of opportunistic microorganisms in food and dysbiosis.
Project manager:
Oleynikova E.A., PhD, Head of the Laboratory,
ORCID https://orcid.org/0000-0001-9820-9184 , Scopus Author ID 57219126476, ResearcherID Web of Science: J-4497-2018,
Main performers:
Chizhaeva A.V., PhD, VNC, Scopus ID 57219126169, ResearcherID Web of Science (Chizhaeva Anna); Scopus ID 57219963267, ResearcherID Web of Science (Chizhaeva Anna). Author Identifier: https://orcid.org/0000-0001-6081-0273;
Alybayeva A.Zh., PhD, SNC, ORCID 0000-0002-0166-1666
Information for potential users:
Scientific and Production Center of Microbiology and Virology LLP
Republic of Kazakhstan, 050010, Almaty, Bogenbai batyr str., 105
+7(727) 291-84-97, ext. 113; Mobile: +7(747)0095326
E-mail: elena.olejnikova@mail.ru
Relevance. The problem of reducing immunity and the susceptibility of modern humanity to various infectious diseases is becoming more acute every year. One of the main reasons for this is an increase in the chemicalization of nutrition, a narrowing of the spectrum of natural and naturally fermented foods consumed and, in this regard, a violation of the composition of natural human microbiomes. Focusing only on the search for new antimicrobial agents only temporarily solves the problem of infectious diseases, seriously aggravating it over time due to the emergence of antibiotic- and drug-resistant microorganisms. Restoring the body's natural resistance to infections, in particular by modifying nutrition, is the most effective approach to solving the problem.
The functional and biotechnological properties of lactic acid bacteria are generally recognized and are constantly updated with new scientific data. The use of acetic acid bacteria is mainly limited to the production of vinegar, vitamin C, cellulose and certain fermented products of natural fermentation, characterized by high healing properties. Acetic acid bacteria have been attracting more and more attention in recent years due to the expansion of research on the healing properties of various types of vinegar and products of natural fermentations occurring with their participation. The antiglycemic, antioxidant, anticarcinogenic, antihypertensive, mycotoxin-binding effects of various metabolic products and components of acetic acid bacteria cells have been proven.
The project is aimed at developing new ways of using acetic acid bacteria to produce functional fermented dairy and vegetable products of widespread use.
The aim of the project is to develop new ways of using acetic acid bacteria for fermentation of dairy and vegetable raw materials to obtain functional products that contribute to the improvement of the population and increase nonspecific resistance to infections.
Expected results:
- for 2021: acetic acid, lactic acid bacteria and yeast will be isolated from various sources; optimal nutrient media for the cultivation of acetic acid bacteria in pure culture will be selected; selection of isolated microorganisms will be made according to biotechnologically valuable indicators; associations for the production of fermented milk product will be compiled and selected; development of a fermented milk product using acetic acid bacteria.
- for 2022: Associations for the production of fermented vegetables and sauce will be compiled and selected; fermented fermented milk product, vegetable product and sauce using acetic acid bacteria will be obtained. molecular genetic identification of the selected microorganisms will be carried out; a collection of acetic acid bacteria will be created for joint use with lactic acid bacteria and yeast in the production of fermented products; An article (review) will be published in a journal recommended by the RCSC RK; Participation in a scientific conference will be taken.
- for 2023: The spectrum of volatile compounds of products obtained using acetic acid bacteria in the composition of starter cultures and without them will be determined; the elemental, fatty acid and amino acid composition, vitamin content, antagonistic activity against bacterial and fungal opportunistic and test microorganisms will be determined; a liquid mixed starter culture of direct application, including acetic acid bacteria, will be developed, for the preparation of various fermented foods.
And also:
- at least 3 (three) articles and (or) reviews in peer-reviewed scientific publications indexed in the Science Citation Index Expanded of the Web of Science database and (or) having a CiteScore percentile in the Scopus database of at least 35 (thirty-five);
- or at least 2 (two) articles and (or) reviews in peer-reviewed scientific publications indexed in the Science Citation Index Expanded of the Web of Science database and (or) having a CiteScore percentile in the Scopus database of at least 35 (thirty-five) and at least 1 (one) patent included in the Derwent Innovations Index database (Web of Science, Clarivate Analytics);
- as well as at least 1 (one) article or review in a peer-reviewed foreign or domestic publication recommended by COXON;
- or at least 2 (two) articles and (or) reviews in peer-reviewed scientific publications included in the 1st (first) and (or) 2nd (second) quartiles in the Web of Science database and (or) having a CiteScore percentile in the Scopus database of at least 65 (sixty-five);
- or at least 1 (one) article or review in a peer-reviewed scientific publication included in the 1st (first) or 2nd (second) quartile in the Web of Science database and (or) having a CiteScore percentile in the Scopus database of at least 65 (sixty-five) and at least 1 (one) patent, included in the Derwent Innovations Index database (Web of Science, Clarivate Analytics);
- or at least 1 (one) article or review in a peer-reviewed scientific publication that is included in the 1st (first) quartile in the Web of Science database and (or) having a CiteScore percentile in the Scopus database of at least 80 (eighty);
2 applications for an invention (1 for a new consortium and 1 for a method for obtaining a fermented product) will be submitted to the Kazakhstan Patent Office.
A technological instruction for the production of liquid starter culture will be developed.
Achieved results (for the first half of 2021):
- 18 isolates of lactic acid bacteria, 32 isolates of acetic acid bacteria, 6 isolates of yeast were isolated.
- 30 out of 32 isolates of acetic acid bacteria showed a good growth rate on a dense and liquid GYC medium. Morphological indicators of the growth of acetic acid bacteria on two media GYC and MRS were determined. It is shown that MRS is optimal from these media for the isolation of acetic acid bacteria from mixed cultures with lactic acid bacteria. GYC medium was selected as the optimal nutrient medium for the cultivation of acetic acid bacteria in pure culture at this stage of the study.
- Selection of isolated microorganisms according to biotechnologically valuable indicators has begun. All isolates of lactic acid bacteria showed good coagulation of cow's milk during 24 hours of cultivation at 37 ° C.
- Antagonistic activity of lactic acid bacteria isolates against gram-positive and gram-negative microorganisms was determined. Against E. coli, 7 isolates showed high antagonistic activity, against S. enteritidis – 8, S. aureus – 8, S. flava – 5, Pseudomonas sp. – 3 isolates. Isolates 3k-10, 3k-11, 3k-18, 3k-20, 4k-1 and 4k-2 showed antagonistic activity against 3-5 test microorganisms.
- All 6 yeast isolates showed the ability to grow on lactose.
Publications:
Oleinikova E.A., Chizhaeva A.V., Saubenova M.G., Alybaeva A.Zh., Amangeldi A.A. Probiotic potential of acetic acid bacteria // Materials of the international scientific and practical online conference "Modern problems of natural sciences and interdisciplinary research". – Atyrau: H. Dosmukhamedov atyndagi Atyrau University, 2021. – Vol. 2. - pp. 161-165.
The article summarizes the data on the probiotic potential of acetic acid bacteria. Centuries-old indications of the medicinal properties of various types of vinegar and mixed fermentation products obtained with the participation of acetic acid bacteria are confirmed in modern scientific studies of these microorganisms. Recent data on the probiotic properties of acetic acid bacteria indicate an increase in their use in the food industry to obtain functional foods and improve public health.
Oleinikova E.A., Chizhaeva A.V., Amangeldi A.A. Antagonistic activity of associations of lactic acid and acetic acid bacteria // Materials of the international scientific and practical conference dedicated to the memory of Doctor of Veterinary Sciences Professor Piontkovsky V.I. "Actual problems and trends in the development of modern agricultural science and veterinary medicine", June 18, 2021 Kostanay: Kostanay Regional University named after A. Baitursynova, 2021. - pp. 303-306.
In our studies, the presence of pronounced antagonism against conditionally pathogenic yeast of the genus Candida was shown in associations of lactic acid and acetic acid bacteria isolated from koumiss. The combination of bacteriocin-producing lactic acid bacteria with acetic acid bacteria in the composition of associations contributes to the manifestation of pronounced antibacterial and antifungal activity and can be effectively used to suppress the excessive development of opportunistic microorganisms in food and dysbiosis.
Project manager:
Oleynikova E.A., PhD, Head of the Laboratory,
ORCID https://orcid.org/0000-0001-9820-9184 , Scopus Author ID 57219126476, ResearcherID Web of Science: J-4497-2018,
Main performers:
Chizhaeva A.V., PhD, VNC, Scopus ID 57219126169, ResearcherID Web of Science (Chizhaeva Anna); Scopus ID 57219963267, ResearcherID Web of Science (Chizhaeva Anna). Author Identifier: https://orcid.org/0000-0001-6081-0273;
Alybayeva A.Zh., PhD, SNC, ORCID 0000-0002-0166-1666
Information for potential users:
Scientific and Production Center of Microbiology and Virology LLP
Republic of Kazakhstan, 050010, Almaty, Bogenbai batyr str., 105
+7(727) 291-84-97, ext. 113; Mobile: +7(747)0095326
E-mail: elena.olejnikova@mail.ru
