Published date:Jan 13 2022

Journal Title: KnE Life Sciences

Issue title: 8th Scientific and Practical Conference "Biotechnology: Science and Practice"

Pages:393–403

DOI: 10.18502/kls.v7i1.10148

Svetlana Aleksandrovna EvdokimovaD.Mendeleev University of Chemical Technology of Russia, 125480 Moscow, Russia

Vera Stanislavovna NokhaevaD.Mendeleev University of Chemical Technology of Russia, 125480 Moscow, Russia

Boris Alekseevich Karetkinkaretkin@muctr.ruD.Mendeleev University of Chemical Technology of Russia, 125480 Moscow, Russia

Irina Vasilievna ShakirD.Mendeleev University of Chemical Technology of Russia, 125480 Moscow, Russia

Viktor Ivanovich PanfilovD.Mendeleev University of Chemical Technology of Russia, 125480 Moscow, Russia

In this study, the ability of a probioticstrain (BifidobacteriumadolescentisATCC 15703) to inhibit the growth of the common food contaminantBacilluscereusATCC 9634was studied, both individually and as part of a synbiotic with FOS during batch or continuous fermentation (flow fermentation). The conditions of the flow fermentation corresponded to the parameters of the human large intestine: maintaining a pH of 6.8; anaerobiosis; and a medium flow rate of 0.04 h−1. Bifidobacteria and bacilli were co-cultivated on a prebiotic carbohydrate substrate (10 g/L) and the prebiotic was replaced with glucose (10 g/L).The results of the batch and flow fermentation were compared.The synbiotic efficacy of the probioticBif. adolescentisand the prebiotic FOSagainst the common food contaminantBac. cereuswas shown for all conditions. Fermentation of a pure culture of bifidobacteria with varying prebiotic concentrations (2, 5, 10, 15 and 20 g/L) was carried out to study the state of dynamic balance. It was demonstrated that 48 hours is enough to achieve stable dynamic balance.Prebiotics were co-cultivated with varying carbohydrate concentrations of 5, 10, and 15 g/L.The results showed that increasing the prebiotic concentration increased the duration of the lag-phase and reduced the final number of bacilli.

Keywords: probiotics, prebiotics, synbiotics, gastrointestinal tract modeling, antagonism, co-culture fermentation

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