Bulletin "Veterinary biotechnology"

Veterynarna biotehnologija – Veterinary biotechnology, 2018, 32(1), 34-43 [in Ukrainian]. https://doi.org/10.31073/vet_biotech32(1)-2

AKYMENKO L.I., e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.GORDIENKO О.I.e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it., TYNDYK В.C., MANDZYA І.N.

State Scientific Control Institute of Biotechnology and strains (DNKIBSHM)

The value of phytocomponent in the culture medium for new synbiotic preparations producers

Introdaction. The combined probiotics preparations prevail at the modern market. The amaranth was elected as prebiotic. The use of probiotics preparetions has an actual value not only for a stock-raising but also for a health man protection by the decline of people morbidity risk of safety of agricultural productes.

The goal of work: To create medium on the basis of lactoserum and amaranth extract, to determine the optimal terms for natural microorganisms association cultivation for creation of liquid synbiotic preparation.

Materials and methods of research. The serum milk and aquatic extract of amaranth on the mixture of components of 1:1 was used for medium development, the natural microorganisms associations of fermenting process was researched. The standardized research methods was used in accordance to SSTU 8666:2016, SSTU 8710:2017, SSTU of 8712:2017. The acidity of fermentation activity was determined by a titrimetric method for Теrner with periodicity 24 hours.

Results of research discussion. The evaluation of new medium properties and tradition was compared. The determination of day's microorganisms increase confirmed: the higher concentration of cages of day's culture is observed at cultivation on an authorial medium (C+A) – 8.95. While on the MRS – 4.88, MPB – 3.27, TSB – 4.28. The culture of lactate microorganisms and yeasts (12–14 types of cages) was isolation. A minimum accumulation of organic acids is certainly on a 48 o'clock of cultivation. It testifies to the height of yeasts , and the amount of lactate microorganisms increases from 48 hour. The further standardization of the synbiotic preparation must include constant indexes of components, which provide quality of preparation.


  1. Feed probiotics market – segmented by type, animal type and geography (2018). www.mordorintelligence.com. Retrieved from https://www.mordorintelligence.com/industry-reports/global-probiotics-marketindustry?gclid=cjwkcaiaqbvtbrapeiwanekycp63p0fvnulzittj4f1 wol6xkmninv74r5pl6mfahs72bw5igxqzxoctyoqavd_bwe.
  2. Tarasenko, N.A. & Filippova, E.V. (2014). Kratko o prebiotikah: istoria, klassifikacia, poluchenie, primenenie [Briefly about prebiotics: history, classification, production & use]. Fundamentalnye issledovania – Fundamental research, 6–1, 33–35. [in Russian].
  3. Lahtin, V.M., Afanasyev, S.S. & Aleshkin, V.A. (2008). Strategicheskie aspekty konstruirovanija probiotikov budushhego [Strategic aspects of probiotics constructing of the future]. Vestnik Rossijskoj AMN. – Bulletin of the Russian Academy of Medical Sciences, 2, 33–45. [in Russian].
  4. Shenderov, B.A. (2005). Probiotiki, prebiotiki i sinbiotiki. Obshhie i izbrannye razdely problemy [Probiotics, prebiotics and synbiotics. General and selected problem sections]. Pishhevye ingredienty. Syr'e i dobavki – Food Ingredients. Raw materials and additives, 2, 23–26. [in Russian].
  5. Ushakova, N.A., Nekrasov, R.V., Pravdin V.G., Kravcova, L.Z., Bobrovskaja, O.I. & Pavlov, D.S. (2012). Novoe pokolenie probioticheskih preparatov kormovogo naznachenija [A new generation of probiotic feed preparations]. Fundamental'nye issledovanija – Fundamental research, 1, 184–192. [in Russian].
  6. Shmal'ko, N.A., Chalova, I.A., Moiseenko, N.A., Romashko, N.L. (2011). Osobennosti mikrostruktury i himicheskogo sostava produktov pererabotki zerna amaranta [Features of the microstructure and chemical composition of the products of amaranth grain processing]. Tekhnika i tekhnologiya pishchevykh proizvodstv – Equipment and technology of food production, 1, 57–63. [in Russian].
  7. Preparati veterinarnі bіologchnі. Probіotiki. Metodi іdentifіkacії specifіchnih mіkroorganіzmіv [Veterinary preparations. Probiotics. Methods of identifying specific features of microorganisms] (2018). HOST R DSTU 8710:2017 from 01th January 2018. Kyiv: Standard of Ukraine. [in Ukrainian].
  8. Preparaty veterynarni biolohichni. Probiotyky. Metody identyfikatsiyi spetsyfichnoyi aktyvnosti [Veterinary preparations. Probiotics. Methodology of specific activity identification] (2018). HOST R DSTU 8710:2017 from 01th January 2018. Kyiv: Standard of Ukraine. [in Ukrainian].
  9. Preparati veterinarnі bіologіchnі. Probіotiki. Metodi viznachennja іngіbіtorіv rostu [Veterinary biologic drugs. Probiotics. Methods of growth inhibitors determining]. (2016). HOST R DSTU 8666:2016 from 01th January 2018. Kyiv: Standard of Ukraine. [in Ukrainian].
  10. Probiotics: A Consumer Guide for Making Smart Choices. (n.d.). isappscience.org. Retrieved from http://www.isapp.net/Portals/0/docs/Consumer %20 Guidelines%20probiotic.pdf.

Download full text in PDF