MICROBIOLOGICAL COMPOSITION OF SAUCURATED CABBAGE BRINE IN THE REGION OF WESTERN SIBERIA

Abstract

Recently, metabolic probiotics have been gaining more and more popularity. Metabiotics is a common name for a group of drugs based on the structural components of probiotic microorganisms and/or their metabolites. And also, signaling molecules that have the ability to normalize the physiological functions of the body, regulatory, metabolic, behavioral reactions that are directly related to the microbiota of the body. Since the human microbiome depends on his dietary preferences and his place of residence, we were faced with the task of studying microorganisms found in Western Siberia. The leaven of sauerkraut is of the greatest interest, since the juice of this product has been used for a long time and is still used to treat intestinal diseases. The analysis of sauerkraut juice was carried out in several stages. During the study, the composition of short-chain fatty acids (hereinafter referred to as SCFAs) was determined by chromatographic method, the species composition of microorganisms present in the starter culture was studied, and pure cultures were isolated by sowing on selective nutrient media – Saburo and MRS. The place of the research is the microbiological laboratory of the Testing Center of the Testing Laboratory Complex of the Novosibirsk State Agrarian University together with the testing laboratory on the basis of the SSPS, PCR diagnostics was carried out at the Institute of Cytology and Genetics SB RAS. As the results, studies of the microbial composition of brine obtained as a result of the fermentation process of various varieties of white cabbage are presented. In the course of the research, pure cultures of microorganisms capable of being metabiotic producers, having different morphologies and related to lactobacilli and Lactococcus were isolated.