Bulletin "Veterinary biotechnology"

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Citation: Togachynska L., Kuriata N., Musiiets I., Halka I.,  Kulykova V. (2026) Analytical equivalence of the TEMPO® automated system and classic reference culture on MRS agar in the determination of lactic acid bacteria in fermented milk products. VeterinaryBiotechnology, 48, 194-221. https://doi.org/10.31073/vet_biotech48-15

 

TOGACHYNSKA L., , This email address is being protected from spambots. You need JavaScript enabled to view it., https://orcid. org/0009-0005-5032-5940

KURIATA N., Postgraduate Student, This email address is being protected from spambots. You need JavaScript enabled to view it., https://orcid.org/ 0000-0002-6958-1064

MUSIIETS I., Postgraduate Student, , This email address is being protected from spambots. You need JavaScript enabled to view it., https://orcid.org/0000-0002-2456-560X

HALKA I.,  Cand. Sci. (Vet. Med.), ptica2005@ ukr.net, https://orcid.org/ 0000-0001-8701-3506

KULYKOVA V. Cand. Sci. (Vet. Med.), This email address is being protected from spambots. You need JavaScript enabled to view it., https://orcid.org/0009-0008-8827-030X

State Scientific Research Institute of Laboratory Diagnostics and Veterinary and Sanitary Expertise

ANALYTICAL EQUIVALENCE OF THE TEMPO® AUTOMATED SYSTEM AND CLASSIC REFERENCE CULTURE ON MRS AGAR IN THE DETERMINATION OF LACTIC ACID BACTERIA IN FERMENTED MILK PRODUCTS

  Introduction. The article presents the results of a comparative study of the automated fluorimetric method using the TEMPO® system and the classic cup method of sowing on MRS agar in accordance with DSTU ISO 15214:2007 for the quantitative determination of lactic acid bacteria in fermented milk products.

  The study involved 50 samples of fermented milk products (kefir, yogurt, sour cream, fermented baked milk (ryazhenka), ayran, fermented milk cheese, etc.), in which the number of viable lactic acid bacteria cells was determined using two independent methods. The results were statistically processed using Student's paired t-test and Pearson's correlation coefficient.

No statistically significant differences between the results of the two methods were found (t = −1.1; p > 0.05). A very strong direct correlation between the indicators was found (r = 0.98; p < 0.05).

  The goal of the research. was to scientifically justify the feasibility of using the automated fluorometric TEMPO® method for the quantitative determination of lactic acid bacteria in fermented milk products by comparing it with the classic cup method of sowing on MRS agar, to assess the statistical significance of the differences between the research results using the t Student's t-test, calculate the standard deviation to assess the variability of the experimental data, and determine the correlation coefficient between the results obtained by the two methods in order to assess the degree of their interrelation.

  The TEMPO® methodology with the TEMPO® LAB kit was used as an alternative method.

  Material and methods. The study was carried out by studying and analyzing information data from scientific literature on American foulbrood. The material for the article was statistical data from WOAH (WAHIS), ProMED.

  Results of research and discussion. The data obtained indicate a high level of correlation between the results determined by automated and reference methods. Regression analysis showed a statistically significant linear relationship between the indicators (p < 0.05), confirming the analytical equivalence of the methods. At the same time, the automated TEMPO® method was characterized by a reduction in research time, minimization of the human factor, and increased reproducibility of results.

  The practical significance of the work lies in the scientific justification of the feasibility of introducing the automated fluorometric TEMPO® method for the control of lactic acid microorganisms in production and testing laboratories, which will contribute to improving the effectiveness of microbiological monitoring of the safety and quality of dairy products.

  Keywords: lactic acid bacteria, fermented milk products, MRS agar, automated fluorimetric TEMPO® method, correlation analysis, Student's t-test, Pearson correlations.

 

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