DEVELOPMENT OF KEFIR PRODUCT WITH BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS (BB-12) ACTIVATED BY SANGUISORBA OFFICINALIS L. EXTRACT

Utebaeva A. Yevlash V. Gabrilyants E. Abish Z. Aitbayeva A.
2024 Technology Center

Eastern-European Journal of Enterprise Technologies
2024 #5 Issue 11-131 6 - 15 pp.

This study addresses the challenge of enhancing the activation of Bifidobacterium animalis subsp. lactis (BB-12) to improve the quality and functionality of kefir-based products. The objective was to develop a kefir product enriched with Bifidobacterium animalis subsp. lactis, activated using an extract of Sanguisorba officinalis L., a natural antioxidant, to reduce activation time and boost probiotic efficacy. Two kefir samples were prepared: a control and an experimental product enriched with Bifidobacterium animalis subsp. lactis activated by Sanguisorba officinalis L. at 10^-5 g/cm³ concentration. The experimental sample exhibited a significant increase in Bifidobacterium animalis subsp. lactis count, reaching 9.52 lg(CFU/cm³), within 30 minutes at 37±1 °C, outperforming the control. This rapid activation led to improved physicochemical properties, including enhanced flavor, consistency, and a slower increase in titratable acidity over 14 days, indicating prolonged shelf life. The amino acid profile was enriched, with higher levels of essential amino acids such as valine, leucine, methionine, as well as increased water-soluble vitamins including riboflavin, ascorbic acid, and pantothenic acid. The slower decline in Bifidobacterium animalis subsp. lactis population during storage further highlighted the probiotic stability of the enriched kefir. These findings demonstrate that activating Bifidobacterium animalis subsp. lactis with Sanguisorba officinalis L. extract enhances the nutritional and functional qualities of kefir. This product holds potential for commercial application in the functional food industry, offering consumers a probiotic-rich, nutritionally superior fermented dairy option.

Bifidobacterium animalis subsp. lactis (BB-12) , extract of Sanguisorba officinalis L. , fermented milk product

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Department of Technology and Food Safety, South Kazakhstan University named after M. Auezov, Tauke Khan ave., 5, Shymkent, 160012, Kazakhstan
Department of Chemistry, Biochemistry, Microbiology and Food Hygiene, State Biotechnological University, Alchevskykh str., 44, Kharkiv, 61002, Ukraine
Department of Biotechnology, South Kazakhstan University named after M. Auezov, Tauke Khan ave., 5, Shymkent, 160012, Kazakhstan
Department of Food Engineering, South Kazakhstan University named after M. Auezov, Tauke Khan ave., 5, Shymkent, 160012, Kazakhstan

Department of Technology and Food Safety
Department of Chemistry
Department of Biotechnology
Department of Food Engineering

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