Lactobacilli antimicrobial properties regarding to pleurotus ostreatus residential Microbiota
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2009
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Одеський національний університет імені І. І. Мечникова
Анотація
Fermented by lactic acid bacteria products belong to one of the most spread functional
food-stuffs groups.
Choosing of Lactobacillus as the starter cultures for the fermented products preparing is regular, because
it is caused by the lactobacilli immunomodulative properties. As a part of the normal microbiota, lactobacilli
colonize the organism’s cavities, not causing the pathological processes, and interfering with reproduction of
opportunistic microorganisms by the lactate production [5].
For today, mushrooms, as the substrate for biological canning has not been adequately investigated. Pleurotus
ostreatus occupies particular place among the edible mushrooms – less strict and ecologically benefit for growing
mushrooms. The Pleurotus ostreatus nutritious properties in association with lactobacilli immunomodulative
properties are the potential direction in the new kinds of functional products design.
The mushrooms biological canning or bioprocessing with the using of sourdough represents the optimal
method of their preservation. The bacteria of genus Lactobacillus biomass are usually used as a part of the
sourdough. In cultivation period mushrooms undergo by the semination of competitive microorganisms – microscopic
moulds and bacteria. The lactic acid extracted by lactic acid fermentation is the natural preserving agent
inhibited the growth of the spoilage agent as a part of the mushrooms microbiota.
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" Microbiology on service for human," Ukrainian-Polish weigl conference (3-rd; 2009; Odessa) Abstracts, 14-17 September, 2009. - Odesa : Odesa I.I. Mechnykov university, 2009.