摘要
<b><span style="font-family:Verdana;">Introduction: </span></b><span style="font-family:Verdana;">Increasing the shelf life of foods without the addition of </span><span style="font-family:""><span style="font-family:Verdana;">synthetic additives is a demand from both producers and consumers. Spore-forming bacteria are a problem in the food industry. To reduce their impact, it is necessary to use complex technologies, as well as ingredients with antibacterial or antibiotic properties. </span><span style="font-family:Verdana;">The aim of this study was</span><span style="font-family:Verdana;"> to develop initial symbiotic combinations between lactic acid bacteria and berries to control food quality. The relevant ability of lactic acid bacteria in the presence of berry additives to inhibit the growth of Bacillus strains that degrade bakery products and dairy products </span><span style="font-family:Verdana;">was</span><span style="font-family:Verdana;"> investigated. The antibacterial effect of berries on the growth of </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:""><span style="font-family:Verdana;">Bacillus </span><span style="font-family:Verdana;">mesentericus</span></span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;"> was studied. </span><b><span style="font-family:Verdana;">Methods:</span></b><span style="font-family:Verdana;"> In this study was used inhibition zone test, also called Kirby-Bauer Test. The growth</span></span><span style="font-family:""> </span><span style="font-family:Verdana;">rate of bacteria was based on the measurement of the optical density at</span><span style="font-family:""> </span><span style="font-family:Verdana;">600 nm (OD600). The method of Thompson </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">et al</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;">. has been used to research the development of ropiness disease in wheat bread samples. </span><b><span style="font-family:Verdana;">Results:</span></b><span style="font-family:Verdana;"> The diameter of the </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Bacillus pumilus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> growth inhibition zones under the berries action was as follows: aronia </span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">18.0 ± 0.6 mm;raspberry </span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">16.0 ± 0.4 mm;strawberry </span><span style="font-family:Verdana;">-</span><span style="font-family:""><span style="font-family:Verdana;">15.0 ± 0.5 mm. Lactic bacteria in the presence of berry additives showed a growth rate, measured by optical density (OD) at 600 from 0.073 to 0.651 (for </span><span style="font-family:Verdana;">aronia</span><span style="font-family:Verdana;">) from 0.071 to 0.609 (for raspberries), from 0.073 to 0.597 compared to the increase in environments without added fruit, which amounted to </span></span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">0.050 to 0.410. In the yogurt with added fruit, a synergism was formed with </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:""><span style="font-family:Verdana;">Streptococcus </span><span style="font-family:Verdana;">thermophilus</span></span></i><span style="font-family:""><span style="font-family:Verdana;">, </span><i><span style="font-family:Verdana;">Lactobacillus </span><span style="font-family:Verdana;">delbrueckii</span> <span style="font-family:Verdana;">subsp</span></i><span style="font-family:Verdana;">. </span><i><span style="font-family:Verdana;">Bulgaricus</span></i><span style="font-family:Verdana;">, </span><i><span style="font-family:Verdana;">Lactococcus </span><span style="font-family:Verdana;">lactis</span> <span style="font-family:Verdana;">subsp</span><span style="font-family:Verdana;"> Lactis biovar </span><span style="font-family:Verdana;">diacetilactis</span></i></span><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;">. The influence of fat-soluble extracts of sea buckthorn, rose-hip, and hawthorn fruits on the development of ropiness disease when storing wheat bread was investigated. The general Pearson coefficient (microbial count and pH) for all fruit yogurt samples is 0.95066. </span><b><span style="font-family:Verdana;">Conclusion:</span></b><span style="font-family:Verdana;"> The combined use of lactic acid bacteria and berries (</span><span style="font-family:Verdana;">aronia</span><span style="font-family:Verdana;">, raspberry </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> strawberry) had a synergistic effect on the risk posed by </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Bacillus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;"> bacteria. 1% of fat-soluble extract from the vegetable matter reduced the risk of ropiness disease in wheat bread. This is due to the cumulative effect of the </span><span style="font-family:Verdana;">berries</span><span style="font-family:Verdana;"> chemical composition (antioxidants, organic acids, etc.), increased acidity, lowered pH, and water activity of the food environment, below the development values of </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Bacillus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">.
<b><span style="font-family:Verdana;">Introduction: </span></b><span style="font-family:Verdana;">Increasing the shelf life of foods without the addition of </span><span style="font-family:""><span style="font-family:Verdana;">synthetic additives is a demand from both producers and consumers. Spore-forming bacteria are a problem in the food industry. To reduce their impact, it is necessary to use complex technologies, as well as ingredients with antibacterial or antibiotic properties. </span><span style="font-family:Verdana;">The aim of this study was</span><span style="font-family:Verdana;"> to develop initial symbiotic combinations between lactic acid bacteria and berries to control food quality. The relevant ability of lactic acid bacteria in the presence of berry additives to inhibit the growth of Bacillus strains that degrade bakery products and dairy products </span><span style="font-family:Verdana;">was</span><span style="font-family:Verdana;"> investigated. The antibacterial effect of berries on the growth of </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:""><span style="font-family:Verdana;">Bacillus </span><span style="font-family:Verdana;">mesentericus</span></span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;"> was studied. </span><b><span style="font-family:Verdana;">Methods:</span></b><span style="font-family:Verdana;"> In this study was used inhibition zone test, also called Kirby-Bauer Test. The growth</span></span><span style="font-family:""> </span><span style="font-family:Verdana;">rate of bacteria was based on the measurement of the optical density at</span><span style="font-family:""> </span><span style="font-family:Verdana;">600 nm (OD600). The method of Thompson </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">et al</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;">. has been used to research the development of ropiness disease in wheat bread samples. </span><b><span style="font-family:Verdana;">Results:</span></b><span style="font-family:Verdana;"> The diameter of the </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Bacillus pumilus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> growth inhibition zones under the berries action was as follows: aronia </span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">18.0 ± 0.6 mm;raspberry </span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">16.0 ± 0.4 mm;strawberry </span><span style="font-family:Verdana;">-</span><span style="font-family:""><span style="font-family:Verdana;">15.0 ± 0.5 mm. Lactic bacteria in the presence of berry additives showed a growth rate, measured by optical density (OD) at 600 from 0.073 to 0.651 (for </span><span style="font-family:Verdana;">aronia</span><span style="font-family:Verdana;">) from 0.071 to 0.609 (for raspberries), from 0.073 to 0.597 compared to the increase in environments without added fruit, which amounted to </span></span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">0.050 to 0.410. In the yogurt with added fruit, a synergism was formed with </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:""><span style="font-family:Verdana;">Streptococcus </span><span style="font-family:Verdana;">thermophilus</span></span></i><span style="font-family:""><span style="font-family:Verdana;">, </span><i><span style="font-family:Verdana;">Lactobacillus </span><span style="font-family:Verdana;">delbrueckii</span> <span style="font-family:Verdana;">subsp</span></i><span style="font-family:Verdana;">. </span><i><span style="font-family:Verdana;">Bulgaricus</span></i><span style="font-family:Verdana;">, </span><i><span style="font-family:Verdana;">Lactococcus </span><span style="font-family:Verdana;">lactis</span> <span style="font-family:Verdana;">subsp</span><span style="font-family:Verdana;"> Lactis biovar </span><span style="font-family:Verdana;">diacetilactis</span></i></span><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;">. The influence of fat-soluble extracts of sea buckthorn, rose-hip, and hawthorn fruits on the development of ropiness disease when storing wheat bread was investigated. The general Pearson coefficient (microbial count and pH) for all fruit yogurt samples is 0.95066. </span><b><span style="font-family:Verdana;">Conclusion:</span></b><span style="font-family:Verdana;"> The combined use of lactic acid bacteria and berries (</span><span style="font-family:Verdana;">aronia</span><span style="font-family:Verdana;">, raspberry </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> strawberry) had a synergistic effect on the risk posed by </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Bacillus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;"> bacteria. 1% of fat-soluble extract from the vegetable matter reduced the risk of ropiness disease in wheat bread. This is due to the cumulative effect of the </span><span style="font-family:Verdana;">berries</span><span style="font-family:Verdana;"> chemical composition (antioxidants, organic acids, etc.), increased acidity, lowered pH, and water activity of the food environment, below the development values of </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Bacillus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">.
