APPLICATION OF CULTURES WITH METABIOTIC PROPERTIES FOR THE PRODUCTION OF FUNCTIONAL FERMENTED PRODUCTS.

The present research is of particular importance since the previous stages of our work have revealed the results that characterize a number of Russian strains of lactic acid microorganisms as the ones having metabiotic properties. The relevance is primarily related to a positive effect on the consumers' health and the possibility of developing products with a longer safe storage period, compared with products with live probiotic cultures. The research aim is to conduct experimental laboratory production of functional food products with metabiotic strains and visualize metabiotics in the food products. The Russian strains of metabiotic lactic acid cultures have been used as a research material in the manufacture of functional food products with metabiotic strains. Chromatography-mass spectrometry method has been used to study metabolites (organic acids, exopolysaccharides, bacteriocins, cellular structures). Since the present research direction is new, products with metabiotics should not be positioned as functional ones. However, in order to attract the physicians' attention for identifying the degree of positive impact of such products on human health, they must be produced in sufficient quantities for clinical trials. The results of the experiments have shown us the opportunity to substantiate the concept of products with metabiotics. To implement the concept of fermented dairy products with metabiotics, it is necessary to establish their production, followed by the study of metabolites in the composition of the developed products both in the symbiogenesis of microecosystems and in immune reactions. The research on the experimental laboratory production of functional foods with metabiotic strains have been conducted and metabiotics in food products have been visualized. The laboratory tests presented at this stage of research have been carried out as a preliminary phase of applying evidence-based medicine methods and selecting these culture strains with enhanced postbiotic effect. [ABSTRACT FROM AUTHOR]