PROBIOTIC LACTIC ACID BACTERIA FOR FUNCTIONAL FOOD ON BASIS OF GERMINATED CEREALS

ABSTRACT

MODERN ORIENTATIONS TO A HEALTHY DIET HAVE RESULTED IN THE PRODUCTION OF SOME PRODUCTS WITH A HIGH CONTENT OF BIOLOGICALLY ACTIVE COMPOUNDS, ALSO NAMED PROTECTION FOOD, CATEGORY COMPRISING GERMINATED CEREALS. IN COOPERATION WITH GRANOVIT S.A. BRAILA, THAT HAS THE PROCESS LINE OF PRODUCING GERMINATED WHEAT PRODUCTS, AN EVALUATION OF MICROBIOLOGICAL QUALITY CONCERNING END-PRODUCTS AS WELL AS BY-PRODUCTS FROM DIFFERENT PROCESS STAGES IS CARRIED OUT IN ORDER TO IDENTIFY THE MAIN CRITICAL POINTS WHEREIN PRODUCT INNOCUITY IS AFFECTED. ACCORDING TO CURRENT PRINCIPLES OF ALIMENTARY SECURITY, BIOTECHNOLOGICAL METHODS OF BIOCONSERVATION ARE BEING CARRIED OUT, USING LACTIC ACID BACTERIA STRAINS ISOLATED FROM DIFFERENT SOURCES ESPECIALLY FROM CEREALS EPIPHYTIC MICROBIOTA. THESE ARE CHARACTERIZED FROM THE MORPHOLOGICAL, PHYSIOLOGICAL, BIOTECHNOLOGICAL AND GENETIC POINT OF VIEW AND ARE IDENTIFIED WITH THE MICROTEST MODERN SYSTEMS API 50CHL OR API 20STREP (BIOMERIEUX). THROUGH  MODERN GENETIC  ENGINEERING TEHNICS (RT-PCR, HIBRIDIZATION, GENETIC TRANSFORMATION, CONJUGATION, EXPERIMENTAL MUTAGENESIS), THE RECOMBINANTS WITH HIGH BIOTECHNOLOGICAL POTENTIAL ARE OBTAIN. LACTIC ACID BACTERIA STRAINS ARE SELECTED IN ACORDANCE WITH CRITERIA: ANTIMICROBIAL ACTIVITY VERSUS POTENTIALLY PATHOGENIC BACTERIA, OPTIMUM TEMPERATURE, SODIUM CHLORIDE TOLERANCE, TYPE OF FERMENTATIVE METABOLISM, ACID PH  AND BILIARY SALTS RESISTANCE, DYNAMICS OF MULTIPLICATION IN INTERMITTENT CULTURES, ANTIBIOTYPE, IN VITRO ADHERENCE PATTERN OF HELA CELLS, COLONIZATION CAPABILITY OF INTESTINAL TRACT.  THROUGH THESE IN VITRO AND IN VIVO STUDIES, PROBIOTIC NATURE OF SELECTED LACTIC ACID BACTERIA STRAINS IS PROVEN. THEY WILL BE INTRODUCED IN VARIOUS STAGES OF  THE BIOTECHNOLOGICAL PROCESS OF PRODUCING GERMINATED CEREALS IN ORDER TO GET A NEW FUNCTIONAL FOODSTUFF, WITH A HIGH DEGREE OF BIOCONSERVABILITY AND HAVING NUTRITIVE, PREVENTIVE OR EVEN THERAPEUTIC FEATURES, THAT HAVE A HEALTHY CONTRIBUTION TO CONSUMERS’  WELFARE.