STUDY OF BIOTECHNOLOGICAL PROPERTIES OF BIOCONSERVANT BASED ON BACTERIOCIN OF HYBRID STRAIN LACTOCOCCUS LACTIS SSP. LACTIS F-116

Abstract

Studies have been conducted on the selection of the most active strains of lactic acid bacteria Lactococcus lactis subsp. lactis from the collection of the Department of Microbiology of Moscow State University named after M.V. Lomonosov, according to their antimicrobial activity on test cultures of bacteria and fungi - potential contaminants of poultry meat. An experimental approach to the creation of a bioconservant based on a hybrid strain of L.lactis subsp. lactis F-116 with probiotic potential is presented. The strain synthesizes a multicomponent antibiotic complex with a wide range of bactericidal and fungicidal effects against pathogens colonizing chilled meat raw materials while enriching it with biologically active metabolites (bacteriocins of a peptide nature, antimycotics, lactate, superoxide dismutase). The prospects of using bioconservants to increase the shelf life of chilled poultry meat and increase safety are shown.