Open AccessEffects of food additives on survival of strains Escherichia, Enterococcus, Bifidobacteria and Lactobacillus
Author(s) -
A.E. Pyzh,
Alesya V Chuprina,
Р. Н. Ясюченя
Publication year - 2019
Publication title -
vescì nacyânalʹnaj akadèmìì navuk belarusì. seryâ medycynskìh navuk
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.138
H-Index - 1
eISSN - 2524-2350
pISSN - 1814-6023
DOI - 10.29235/1814-6023-2019-16-3-332-338
Subject(s) - tartrazine , probiotic , enterococcus faecium , microbiology and biotechnology , food science , lactobacillus acidophilus , sodium benzoate , biology , lactobacillus , escherichia coli , chemistry , bacteria , antibiotics , fermentation , biochemistry , genetics , gene
The results of assessing the survival rate of probiotic microorganisms on media containing sodium glutamate, tartrazine and sodium benzoate in the concentration range of 10 –4 –10 –7 M in vitro are presented. It is shown that the effect of glutamate, sodium benzoate and tartrazine on different strains manifests itself both in a sharp inhibition of the viability of cultures and a stimulation of their growth. In the Lactobacillus acidophilus with tartrazine of 10 –4 M and 10 –5 M, the survival rate of the strain ranged from 10.5 to 45.62% as compared to the control. The survival rate of the Enterococcus faecium SF 68 strain with nutritional supplements of 10 –5 M and 10 –6 M was 15.29 and 35.6%, respectively, and Escherichia coli M 17 strain ranged from 49.1 to 58.29% as compared to the control.