atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2024-1-86-92atu-1751Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYБиокисломолочный продукт на основе L. acidophilus, обогащенный экстрактом Sanguisorba officinalisBio-fermented milk product based on L. acidophilus fortified by Sanguisorba officinalis extracthttps://orcid.org/0000-0003-3792-4656УтебаеваА. А.UtebaevaA. A.

160000, г. Шымкент, пр. Тауке-хана 5

160000, Shymkent, Tauke Khan Av. 5

aidana.utebaeva@gmail.comhttps://orcid.org/0000-0001-5568-5674ГабрильянцЭ. А.GabrilyantsE. A.

160000, г. Шымкент, пр. Тауке-хана 5

160000, Shymkent, Tauke Khan Av. 5

https://orcid.org/0000-0001-7175-9354АбишЖ. А.AbishZh. A.

160000, г. Шымкент, пр. Тауке-хана 5

160000, Shymkent, Tauke Khan Av. 5

https://orcid.org/0000-0001-5896-5241АйтбаеваА. Ж.AitbaevaA. Zh.

160000, г. Шымкент, пр. Тауке-хана 5

160000, Shymkent, Tauke Khan Av. 5

https://orcid.org/0000-0002-4835-4145ИсламоваГ. Е.IslamovaG. E.

160000, г. Шымкент, пр. Тауке-хана 5

160000, Shymkent, Tauke Khan Av. 5

Южно-Казахстанский университет им. М. АуэзоваКазахстанM.Auezov South-Kazakhstan UniversityKazakhstan20242603202414318692Copyright © Утебаева А.А., Габрильянц Э.А., Абиш Ж.А., Айтбаева А.Ж., Исламова Г.Е., 20242024Утебаева А.А., Габрильянц Э.А., Абиш Ж.А., Айтбаева А.Ж., Исламова Г.Е.Utebaeva A.A., Gabrilyants E.A., Abish Z.A., Aitbaeva A.Z., Islamova G.E.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://atu.ejournal.kz/jour/article/view/1751

Разработка новых продуктов функционального питания, содержащих пробиотики и пребиотики растительного происхождения, имеет актуальное научное и практическое значение. Целью представленного исследования является создание кисломолочных продуктов на основе L.acidophilus с введением в качестве пребиотика экстракта Sanguisorba officinalis или кровохлебки. Экстракты из корневищ и корней кровохлебки обладают противомикробным действием, в частности в отношении бактерий Escherichia coli, Pseudomonas aeruginosa и Staphylococcus aureus с выраженным бактерицидным действием на различные микробы дизентерийной и паратифозной групп, губительно действуют на Trichomonas, грибы рода Candida and Giardia. Рассмотрены физико-химические и микробиологические показатели при созревании и хранении полученных кисломолочных продуктов на основе L.acidophilus с экстрактами кровохлебки. Анализированы титруемая кислотность, влагоудерживающая способность, количество лактобактерий, вязкость и органолептические показатели кисломолочных продуктов. Установлено, что продукт с экстрактом кровохлебки в концентрации 10^-3 г/см^3 имеет максимальные баллы по органолептическим, физико-химическим и микробиологическим показателям. Разработанный биокисломолочный продукт, обогащенный антиоксидантами из экстрактов биологически активных соединений кровохлебки, будет отвечать запросам отечественных и зарубежных потребителей с рекомендациями по лечебнопрофилактическому питанию и здоровому образу жизни.

The development of new functional food products containing probiotics and prebiotics of plant origin has actual scientific and practical values. The presented study purpose is the creation of fermented milk products based on L.acidophilus with the introduction of an extract of the Sanguisorba officinalis or great burnet as a prebiotic. Extracts from the great burnet rhizomes and roots have an antimicrobial activity, specifically against the bacteria Escherichia coli, Pseudomonas aeruginosa, and Staphylococcus aureus with pronounced bactericidal effect on various microbes of the dysenteric and paratyphoid groups, a detrimental effect on Trichomonas, fungi of the genus Candida and Giardia. Physicochemical and microbiological indicators during ripening and storage of the obtained fermented milk products based on L.acidophilus with great burnet extracts are considered. Titratable acidity, water-holding capacity, the number of lactobacilli, viscosity, and organoleptic values of fermented milk products are analyzed. It is established that the product with great burnet dry extract at a concentration of 10^-3 g/cm^3 has maximum scores for organoleptic, physicochemical, and microbiological indicators. The developed bio-fermented milk product enriched by antioxidants from extracts of biologically active compounds of great burnet will meet the national and international consumers’ demands with recommendations for therapeutic and preventive nutrition and a healthy lifestyle.

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The authors declare that there are no conflicts of interest present.