Correlation impact of lactic acid bacteria species on the quality of lactic acid prodacts

Abstract The quality of lactic acid products significantly depends on the properties of the starter. Accordingly, effective selection of bacterial strains for the starter is very important. It’s noteworthy that using a specific combination of the starter cultures instead of handicraft starter will avoid us from product pollution by the undesirable microbial population and from negative results, such as intoxications, allergic reactions and etc. So the special importance is given to the selection of such microorganisms’ combinations with the probiotic properties that stimulate production of high nutritional value, dietary products. The goal of this research was investigate the correlation impact of lactic acid bacteria species on the quality indicators of lactic acid products (matsoni). Due to the current goal, the following tasks were planned: • Preparation of different starters that contain various lactic acid bacteria; • Preparation of matsoni’s samples by using these starters; • Determination of organoleptic properties in prepared samples; • Identification of the best samples as a result of analyzing organoleptic properties; • Control of starter properties that form product’s quality indicators. The subjects of our research were six different starters that contain various lactic acid bacteria and matsoni’s samples by using these starters. The experimental works were concluded in chemical and microbiological laboratory of LTD ,,Georgian milk’’. The organoleptic properties (consistence, color, odor, taste) of the prepared samples were estimated at the initial stage of the research, resulting in one best sample was selected. For the comparability to best sample we prepared another sample, which was with slightly different composition. Qualitative indicators of these two samples were estimated. As a result, the basic compounds (carbon, acetoin, diacetyl) that forming taste and aroma were attested in the samples. Also, resulting in vitro analysis samples high resistance against gastrointestinal tract compounds (bile, phenol, salt) and alkali condition were estimated. The results of presented research have demonstrated that, 1. Selection of different combination of lactic acid is determinative in formation of qualitative indicators of lactic acid products, in particular matsoni. 2. In vitro condition, lactic acid bacteria strains are resistance against gastrointestinal tract compounds and pH, that maintains product’s dietary and prophylactic properties.

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