Effects of food additives on survival of strains Escherichia, Enterococcus, Bifidobacteria and Lactobacillus
https://doi.org/10.29235/1814-6023-2019-16-3-332-338
Abstract
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.
About the Authors
A. E. Pyzh
Institute of Physiology of the National Academy of Sciences of Belarus
Belarus
Belarus
Anna E. Pyzh – Ph. D. (Biol.), Senior researcher
28, Akademicheskaya Str., 220072, Minsk
A. V. Chuprina
Institute of Physiology of the National Academy of Sciences of Belarus
Belarus
Belarus
Alesya V. Chuprina – Junior researcher
28, Akademicheskaya Str., 220072, Minsk
R. N. Yasyuchenya
Institute of Physiology of the National Academy of Sciences of Belarus
Belarus
Belarus
Rita N. Yasyuchenya – Ph. D. (Biol.), Senior researcher
28, Akademicheskaya Str., 220072, Minsk
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Review
For citations:
Pyzh A.E., Chuprina A.V., Yasyuchenya R.N. Effects of food additives on survival of strains Escherichia, Enterococcus, Bifidobacteria and Lactobacillus. Proceedings of the National Academy of Sciences of Belarus, Medical series. 2019;16(3):332-338. (In Russ.) https://doi.org/10.29235/1814-6023-2019-16-3-332-338
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