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Increased demand of nowadays consumers for less processed, with no chemical preservatives but beneficial to health food products forces the research on compatibility studies of functional food components – probiotic bacteria and prebiotics, aiming to create effective synbiotics. Probiotic bacteria produce various antibacterial substances and bacteriocins among them. These proteinaceous molecules attracted enormous attention due to the widespread pathogenic bacteria resistance to conventional antibiotics, while bacteriocins are considered being the best alternative. In this work lactic acid bacteria type strains, probiotic yogurt isolates and thermophilic spore-forming 118 strain, producing antibacterial substances, were investigated. Different ability to assimilate prebiotic oligosaccharides and their influence on antibacterial activity of investigated strains was shown during this research. Antibacterial activity between thermophilic and lactic acid bacteria and their activity spectra against pathogenic bacteria were also evaluated. New bacteriocin, secreted by 118 strain, belonging to Aeribacillus sp., was characterized with properties especially beneficial for its application in food industry. Probiotic potential of investigated thermophilic and lactic acid bacteria strains was also evaluated. According to the obtained results, 4 combinations of investigated bacteria and prebiotic oligosaccharides were proposed as the most perspective for creation of new synbiotics. |
