IMPACT OF MECHANICAL ACTIVATION ON THE PREBIOTIC PROPERTIES OF PLANT BIOLOGICAL RESOURCES

The manuscript investigates the effect of mechanical activation by the wavedisintegration method on the pre-biotic properties of the dietary supplement composition of wheat germ (Vitazar dietary supplement), arabinogalactan of Dahurian larch (Flarabin dietary supplement), and selenium xanthan (Seleksen dietary supplement). The authors revealed the changes in the phase state of the crystal lattices of the nanopowders of the studied biological objects. The manuscript determines the parameters of the accumulation of lactobacilli and bifidobacteria biomass during the fermentation of substrates containing milk, and the composition of dietary supplements in the concentration range of 1-5%. The manuscript shows the possibility of reducing the accumulation time of active cells to concentrations of not less than 109 CFU/g of lactobacilli L. Сasei subsp. Rhamnosus, as well as consortia consisting of lactobacilli: L. acidophilus, L. plantarum, L. fermentum, of bifidobacteria: Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium adolescentis; of lactobacilli and bifidobacteria: L. Сasei subsp. Rhamnosus, L. acidophilus, L. plantarum, L. fermentum, Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium adolescentis L. The manuscript studies the process of biomass accumulation of probiotic microflora and its metabolites (lactic acid) on substrates containing the composition of dietary supplements in mechanically activated form. The authors established that being a source of dietary fibers, polyand oligosaccharides, vitamins, mineral substances, antioxidants, the composition under study can support the active development of lactobacilli and bifidobacteria, forming a favorable environment for them. The authors recorded accumulation of microflora metabolites by an increase in the titration rate, as well as by a change in CFU in 1 g of the fermented substrate. In the study of the fermentation process' kinetics, the main stages of the fermentation process were identified, the lag-phase time was reduced to 1-1.2 hours, activation of the exponential phase of the process, and a rather long period of growth retardation and a stable state of the biosystem with preservation of probiotic microorganism concentration not less than 109 CFU/g.