ANTIBIOTIC RESISTANCE OF LACTIC ACID BACTERY LEAVEN «VIVO PROBIOYOGURT»

Lactic acid bacteria play a key role in human microecology and biotechnology – form organoleptic characteristics of products, increase the nutritional, including biological value of functional foods. Natural resistance to antibiotics is one of the important factors that determine the probiotic properties of lacto- and bifidobacteria. Aim. Study of the antibiotic resistance of functionally active probiotic cultures of "VIVO probioyogurt" leaven to determine the possibility of using a fermented milk product, which is prepared on its basis, during antibiotic therapy to maintain and restore normal intestinal microflora. Methods. Pure cultures of lactic acid bacteria (LAB) were selected for the study: (Lactobacillus delbrueckii ssp., L. acidophilus, L.casei, L. rhamnosus, L.paracasei, Streptococcus thermophilus, Bifidobacterium lactis (2 strains), B. infantis), which are part of leaven "VIVO probioyogurt" the quality of which is confirmed by certificates of the International Organization for Standardization ISO 9001: 2008, as well as ISO 22000: 2005. The method of the experiment consisted of the following stages: preparation of nutrient media ("Lactobacagar", "Bifidoagar", glucose-peptone medium), working solutions of antibiotics; working suspension of LAB; suspensions of cultures (lacto- and bifidobacteria), cultivation LAB on elective nutrient media with the addition of antibiotics and evaluation of research results. Determination of antibiotic resistance of LAB was performed by the method of double dilutions. Results. The use of this technique enabled to establish the minimum inhibitory concentration (MIC) of antibiotics of different groups relative to the LAB. The results of the research were processed using a licensed computer program Microsoft Excel. Conclusions. Evaluation of the results of studies to determine the MIC of antibiotics – benzylpenicillin, azithromycin, lincomycin, gentamicin sulfate, ceftriaxone, norfloxacin, amoxil, streptomycin, tetracycline, erythromycin in relation to IBD; fermented milk product, which was prepared on the basis of this starter culture, it was advisable to use during antibiotic therapy to restore and maintain normal intestinal microflora.