Development of production technology of dietary phytoyogurt
Students Name: Mulyk Iryna Oleksandrivna
Qualification Level: magister
Speciality: Biotechnology and Bioengineering
Institute: Institute of Chemistry and Chemical Technologies
Mode of Study: full
Academic Year: 2022-2023 н.р.
Language of Defence: ukrainian
Abstract: Mulyk I.O., Chervetsova V.G. (project manager). Development of technology for the production of dietary phytoyogurt Master’s thesis - Lviv Polytechnic National University, Lviv, 2022. Abstract The object of research is a strain of lactic acid bacteria Lactobacillus acidophilus, provided by the Depository of microorganisms of the Institute of Microbiology and Virology of the National Academy of Sciences of Ukraine. Scopes of research are literature analysis of existing literature sources and development of culture growth conditions under liquid phase fermentation for implementation in the technological process. The purpose of the research is to develop a rational biotechnology for the production of food industry products. The human microbiota is a complex system consisting of a wide range of bacteria, viruses, fungi and other unicellular microorganisms. Bacteria control the gut microbiota, and they are represented mainly by the phyla Firmicutes and Bacteroidetes, as well as secondary phyla Actinobacteria, Proteobacteria, Synergistetes, Fusobacterium and Verrucomicrobia. The most significant population of microorganisms lives in the intestine (it accounts for about 1.8 kg of biomass), mainly in the colon. It is also known as intestinal microflora. However, the human microbiota has other important habitats, including the mouth, upper respiratory tract, skin. The relationship between humans and their microbiota is symbiotic, i.e. mutually beneficial. This indicates the need to develop food products that will meet the needs of people in these products. Lactobacillus acidophilus is a short (2 to 10 ?m) gram-positive bacillus that has an optimal growth rate at a temperature of 37 to 42°C and can develop at temperatures up to 45°C. It reaches its highest specific growth rate at pH 5.5 to 6.0 and its growth stops at pH 4.0. Lactobacillus acidophilus is an obligate homofermentative organism that ferments carbohydrates to form lactic acid, and is one of the least oxygen tolerant microorganisms. Although L. acidophilus has been isolated from various human-related sources, Claesson’s characterization has established that its primary habitat is the gastrointestinal tract. Studies show that the main factor in human acquisition of Lactobacillus acidophilus carriage is food. The master’s qualification work highlights the current state of the technology of cultivation of Lactobacillus. acidophilus by liquid-phase cultivation, the features of the technological regime, and the nutraceutical and organoleptic properties of the resulting products. The main part of the work analyzes and structures the existing information on the peculiarities of the structure, development and cultivation of Lactobacillus acidophilus on media of different composition [1,2,3]. The influence of cultivation conditions and medium components on the final product was analyzed [2,3]. Additionally, the beneficial factors of the accumulation of cultivation products and their impact on human health were analyzed. According to them, the stages of processing the culture liquid were developed, which can be used in the deep cultivation of other lactic acid bacteria. In the calculation part, the material balance of all stages of production of Lactobacillus acidophilus culture was performed. The basic technological scheme of the product is developed and designed, the basic drawing of the main apparatus for the process is given, the plan of the workshop with the layout of the apparatus, ensuring the sterility of the process is proposed. The master’s qualification work also includes the economic part, which presents the calculations of a biotechnology company specializing in the production of agricultural products. The profitability rate of 11% and the cost, lower than competitors, indicate the viability of the project and its attractiveness to potential investors. List of key words: Lactobacillus acidophilus, liquid phase fermentation, dairy, yogurt, nutrition. References: 1. MariaGarcia-BurgosJorgeMoreno-Fernandez. New perspectives in fermented dairy products and their health relevance Journal of Functional Foods Volume 72, September 2020, 104059. Режим доступу – doi: 10.1016/j.jff.2020.104059 2. Greenfield B.P., Peace A., Evans H., Dudley E., Ansari M.A., Butt T.M. Phyto-Enrichment of Yogurt to Control Hypercholesterolemia: A Functional Approach. Molecules. 2022 Jun; 27(11): 3479. Режим доступу – doi: 10.1080/09583157.2014.989813. 3. W.A.D.V. Weerathilake*, D.M.D. Rasika*, J.K.U. Ruwanmali* and M.A.D.D. Munasinghe. The evolution, processing, varieties and health benefits of yogurt. International Journal of Scientific and Research Publications, Volume 4, Issue 4, April 2014 1 ISSN 2250-3153 4. Priyashantha H, Lundh A, Hojer A, Bernes G, Nilsson D, Hetta M, Saeden KH, Gustafsson AH, Johansson M. Composition and properties of bovine milk: A study from dairy farms in northern Sweden; Part I. Effect of dairy farming system. J Dairy Sci. 2021 Aug;104(8):8582-8594. doi: 10.3168/jds.2020-19650. Epub 2021 Apr 23 5. Priyashantha H, Lundh A, Hojer A, Bernes G, Nilsson D, Hetta M, Saeden KH, Gustafsson AH, Johansson M. Composition and properties of bovine milk: A study from dairy farms in northern Sweden; Part II. Effect of monthly variation. J Dairy Sci. 2021 Aug;104(8):8595-8609. doi: 10.3168/jds.2020-19651. Epub 2021 Apr 23.