ИССЛЕДОВАНИЕ МИКРОБНОЙ АДГЕЗИИ К РАСТВОРИТЕЛЯМ  И УСТОЙЧИВОСТИ АБОРИГЕННЫХ ШТАММОВ SACCHAROMYCES CEREVISIAE К РАЗНЫМ ЗНАЧЕНИЯМ рH

A.S. Latif; A.А. Saparbekova; Z.R. Akhmedova; G.  Kaldybekova; G.O. Kantureevz

doi:10.53729/MV-AS.2023.02.14

Authors

A.S. Latif South Kazakhstan University named after M. Auezov
A.А. Saparbekova South Kazakhstan University named after M. Auezov
Z.R. Akhmedova Institute of Microbiology of the Academy of Sciences of the Republic of Uzbekistan
G. Kaldybekova South Kazakhstan University named after M. Auezov
G.O. Kantureevz South Kazakhstan University named after M. Auezov

DOI:

https://doi.org/10.53729/MV-AS.2023.02.14

Keywords:

probiotics, fermentation, fruit juices, microbial adhesion, growth index.

Abstract

From 180 strains of Saccharomyces cerevisiae yeast isolated from various plant substrates, 15 strains were selected according to previously studied technological parameters such as digestion rate and organoleptic characteristics of fermented fruit juices. The selected strains were tested for their ability to survive at low pH values and having high microbial adhesion to organic solvents.

Seven strains (BB-5, BB-32, VSs-2, Az-12, Al-06, Gl-8, Ab-13) showed a higher percentage of microbial adhesion to organic solvents. The highest tolerance to low pH=3 with a growth index >90% was found in 4 strains identified as Saccharomyces cerevisiae Al-06 (from grapes), Saccharomyces cerevisiae Gl-8 (from sugar sargo juice), Saccharomyces cerevisiae BB-5 (from cherry juice) and Saccharomyces cerevisiae Az-12 (from pomegranate juice). These strains show the best characteristics, and one of the tested strains of Saccharomyces cerevisiae Az-12 has the potential to be used for the production of nutritional supplements, functional food drinks, and also as a probiotic for therapeutic purposes.