UDC 615.37: 613287
doi: 10.36871/vet.san.hyg.ecol.202303011
Authors
Lidiya G. Stoyanova,
Saria D. Dbar,
Lomonosov Moscow State University, Moscow 119234, Russian Federation
Abstract
The article presents data on nutraceutical indicators, including antimicrobial and superoxidase
activities of strains of Lactococcus lactis subsp. lactis, to create functional products.
The addition of free amino acids (alanine, glutamic acid, serine, tyrosine, and tryptophan) to the
medium enhanced the antimicrobial effect of recombinant strains F-116 and F-119 on food and raw
material contaminant strains to varying degrees. The effect of isoleucine is most effective, which
contributed to an increase in the inhibitory activity of the F-116 strain on Staphylococcus aureus up
to 32,1% and on Escherichia coli up to 84%, which was not observed in the F-119 strain. The bactericidal
effect of the recombinant strain F-119 on Escherichia coli increased when serine was added to
the medium from 1900 to 2550 units/ml (according to chloramphenicol), i.e. by 34%, tryptophan - by
37% and tyrosine - by 55%.
With the addition of glutamic acid for 15 hours of cultivation, the fungicidal activity on Aspergillus
niger increased only in strain F-116 from 2600 to 3300 units/ml (according to nystatin), which
amounted to 27%, on Candida albicans up to 40%. Tyrosine increased the activity of strain F-119 on
Candida albicans to . 25%, and tryptophan – 26%.
The strains had high superoxide dismutase activity (27,02–30 U/mg of protein). SOD was 5–6
times higher in recombinant strains compared to the SOD activity of parental strains 729 and 1605.
Keywords
nutraceuticals, functional foods, probiotics, recombinant strains of Lactococcus lactis subsp. lactis, antimicrobial properties, bacteriocins, nisin, superoxide dismutase activity (SOD).
