Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 119336 10.21603/2074-9414-2026-1-2630 LDULAF ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Lactobacilli in Probiotic Consortia: Profile and Prospects Комплексная характеристика штаммов Lactobacillus как перспективных компонентов пробиотических консорциумов https://orcid.org/0000-0003-3988-8521 Фролова Анна Сергеевна Frolova Anna S. frolova.anna.s@mail.ru https://orcid.org/0000-0002-3536-562X Милентьева Ирина Сергеевна Milentyeva Irina S. irazumnikova@mail.ru https://orcid.org/0000-0002-8508-3372 Колпакова Дарья Евгеньевна Kolpakova Daria E. kolpakova1205@mail.ru https://orcid.org/0000-0002-0309-5709 Неверова Ольга Александровна Neverova Olga A. https://orcid.org/0000-0002-1779-4332 Юстратов Владимир Петрович Yustratov Vladimir P. https://orcid.org/0000-0001-9879-482X Петров Андрей Николаевич Petrov Andrey N.

доктор технических наук;

doctor of technical sciences;

 Кемеровский государственный университет Кемерово Россия Kemerovo State University Kemerovo Russian Federation Кемеровский государственный университет Кемерово Россия Kemerovo State University Kemerovo Russian Federation Кемеровский государственный университет Кемерово Россия Kemerovo State University Kemerovo Russian Federation Кемеровский государственный университет Кемерово Россия Kemerovo State University Kemerovo Russian Federation Кемеровский государственный университет Кемерово Россия Kemerovo State University Kemerovo Russian Federation Российский биотехнологический университет (РОСБИОТЕХ) Москва Россия Russian Biotechnological University (ROSBIOTECH) Moscow Russian Federation 31 03 2026 31 03 2026 56 1 164 179 15 12 2025 03 03 2026 https://fptt.ru/en/issues/24227/24279/

Пробиотики – живые микроорганизмы, положительно влияющие на здоровье человека. Наибольшее распространение среди пробиотических культур получили Lactobacillus, научный интерес к которым связан с возможностью их участия в профилактике метаболических заболеваний. Цель исследования – оценка потенциала ряда штаммов Lactobacillus для дальнейшего использования в качестве пробиотиков, компонентов биологически активных добавок и функциональных продуктов питания, направленных на профилактику метаболических заболеваний. Объекты исследования – штаммы Lactobacillus plantarum (B-5772, B-11264, B-3242), Lactobacillus fermentum (B-7574, B-7573), Lactobacillus acidophilus (B-194, B-2585, B-2900), Lactobacillus casei (B-7951). Для оценки устойчивости штаммов к антибиотикам использовали диско-диффузионный метод, для антагонистической активности – метод диффузии в агаре. Определяли источник углеводов в составе питательной среды для максимального накопления биомассы в единицах оптической плотности. С помощью хроматографического анализа оценивали качественный и количественный состав метаболитов – витаминов группы B, органических кислот и аминокислот. Биосовместимость штаммов определяли путем их совместного культивирования. Установлено, что штаммы B-194 и B-7951 устойчивы к действию стрептомицина. Промежуточную устойчивость проявляли B-7951 к азитромицину; B-7573 и B-7951 – к гентамицину; B-3242 и B-7573 – к стрептомицину. Высокую антагонистическую активность (более 23 мм) к Pseudomonas aeruginosa проявили B-11264 и B-7573; к Bacillus cereus – B-7573; к Enterococcus faecalis – B-11264, B-3242, B-7951; к Klebsiella pneumoniae – B-11264, B-3242 и B-7573. Выявлено, что штаммы лучше накапливали биомассу в присутствии лактулозы. Хроматографический анализ показал, что B-3242 продуцировал витамин В1 (25,98 ± 0,33 мг/г); B-7573 – витамин В3 (5,60 ± 0,03 мг/г); B-7573 – лимонную кислоту (52,6 ± 0,7 мг/л); B-2585 – лимонную (58,0 ± 0,8 мг/л) и янтарную (326,5 ± 3,2 мг/л) кислоты; B-7951 – щавелевую (17,1 ± 0,2 мг/л) и винную (17,1 ± 0,2 мг/л) кислоты. Обнаружено, что штамм B-11264 продуцировал триптофан (16,2 ± 0,2 мг/г), глутаминовую кислоту (15,1 ± 0,2 мг/г), глицин (19,1 ± 0,2 мг/г) и пролин (21,8 ± 0,3 мг/г). При совместном культивировании исследуемые штаммы продемонстрировали биосовместимость. Полученные данные подтвердили перспективность отдельных штаммов Lactobacillus для разработки пробиотических композиций и функциональных пищевых продуктов.

Probiotics are live microorganisms that confer documented health benefits upon the host. Among these, Lactobacilli remain the most popular probiotic cultures, largely due to their efficacy in preventing metabolic disorders. This article evaluates the probiotic potential of several Lactobacillus strains as key functional ingredients in metabolic dietary supplements and functional foods. The research featured Lactobacillus plantarum (B-5772, B-11264, B-3242), Lactobacillus fermentum (B-7574, B-7573), Lactobacillus acidophilus (B-194, B-2585, B-2900), and Lactobacillus casei (B-7951). The disc diffusion method revealed the degree of antibiotic resistance while the agar diffusion method made it possible to assess their antagonistic activity. The nutrient media were tested for carbohydrate sources to maximize the biomass accumulation in optical density units. The chromatographic analysis demonstrated the qualitative and quantitative composition of metabolites, i.e., B vitamins, organic acids, and amino acids. The biocompatibility of the strains was determined by co-cultivation. B-194 and B-7951 were resistant to streptomycin. B-7951 exhibited intermediate resistance to azithromycin while B-7573 and B-7951 were resistant to gentamicin, and B-3242 and B-7573 demonstrated a lack of susceptibility to streptomycin. B-11264 and B-7573 showed high antagonistic activity (≥23 mm) against Pseudomonas aeruginosa; B-7573 was effective against Bacillus cereus; B-11264, B-3242, and B-7951 resisted Enterococcus faecalis; B-11264, B-3242 and B-7573 showed good resistance to Klebsiella pneumoniae. The strains accumulated biomass better in the presence of lactulose. The chromatographic analysis showed that B-3242 produced vitamin B1 (25.98 ± 0.33 mg/g); B-7573 generated vitamin B3 (5.60 ± 0.03 mg/g); B-7573 yielded citric acid (52.6 ± 0.7 mg/L); B-2585 produced citric (58.0 ± 0.8 mg/L) and succinic (326.5 ± 3.2 mg/L) acids; B-7951 generated oxalic (17.1 ± 0.2 mg/L) and tartaric (17.1 ± 0.2 mg/L) acids. B-11264 produced tryptophan (16.2 ± 0.2 mg/g), glutamic acid (15.1 ± 0.2 mg/g), glycine (19.1 ± 0.2 mg/g), and proline (21.8 ± 0.3 mg/g). The strains demonstrated biocompatibility in co-cultivation. The strains involved in this research represent promising candidates for integration into probiotic nutraceuticals and functional food formulations.

 Lactobacillus пробиотики антагонистическая активность антибиотики метаболиты биосовместимость штаммов Lactobacillus probiotics antagonistic activity antibiotics metabolites biocompatibility of strains Работа выполнена в рамках государственного задания по теме «Разработка биологически активных добавок, состоящих из метаболитов растительных объектов in vitro, для защиты населения от преждевременного старения» (проект FZSR-2024-0008) с использованием оборудования ЦКП «Инструментальные методы анализа в области прикладной биотехнологии» на базе КемГУ. The research was performed on the premises of the Core Facility for Instrumental Analysis in Applied Biotechnology, Kemerovo State University, as part of State Assignment FZSR-2024-0008: Geroprotective bioactive supplements with plant metabolites in vitro.

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