Ecology, Environment and Conservation Paper

ANTAGONISTIC ACTIVITY OF GOAT MILK AND FERMENTED MILK PRODUCTS ON ITS BASIS ENRICHED WITH BIOLOGICALLY ACTIVE ADDITIVES

Sanam Nadirova, Yuriy Sinyavskiy, Zhaniha Lessova, Arsen Saltybayev and Aigul Alybayeva

Abstract

Lactic acid bacteria in raw milk have probiotic properties and antibacterial and antifungal activity against certain bacteria. Enriching foods with plant ingredients such as encapsulated resveratrol, as well as hawthorn, ashberry and rosehip syrups, can enhance the probiotic qualities of the dairy product. The aim of this study is the isolation of probiotic microorganisms from goat milk and screening of microorganisms for the presence of probiotic properties, such as antagonistic activity against pathogenic bacteria. In addition, the organoleptic and physicochemical parameters of raw goat milk have been evaluated. The samples are as follows: goat milk, yogurt starter culture, nine yogurt samples (control, four variants of yogurt with added rosehip, hawthorn, and ashberry syrup, four variants of yogurt with resveratrol). A study of the antagonistic activity of the obtained samples has shown the antagonism of starter cultures against the following bacterial test cultures: Sarcina flava, Sarc. flava U, Mycobacterium citreum, M. rubrum. Antagonism of lactic acid bacteria against Escherichia coli and Salmonella dublin bacterial tests, as well as Candida albicans, Penicillium sp. and Aspergillus niger fungal test cultures has not detected.