Obtaining probiotic concentrates of Lactobacilli of human origin

Abstract

Batch cultivation in a bioreactor with continuous stirring and at static conditions of the strains with probiotic properties of the genus Lactobacillus: Lactobacillus acidophilus A2 and Lactobacillus acidophilus Ac in skimmed milk is conducted. It is shown that better conditions for the development of the lactobacilli are created in the bioreactor which allows obtaining concentrates of viable cells in a shorter time at lower acidity than in cultivation under static conditions. The Lactobacillus strains influence the redox potential of the system through their metabolic activity. The redox potential is strain specific. The resulting concentrates are liquid probiotic concentrates and can be kept at 4±2°C up to 20-30 days and used as probiotic beverages.