1. Pobiotic, prebiotic and sybiotic concept
L: Reasons for establishing a probiotic, prebiotic and synbiotic concept. History of probotics development. Influence of probiotics and prebiotics on the composition and metabolism of the intestinal microbiota. Selection of strains for probiotic application. Probiotics mode of action. Prebiotics mode of action. Immunomodulatoryactivity of probiotic bacteria. Combined application of probiotics and prebiotics – synbiotic.
E: Morphological and physiological characteristics of lactic acid bacteria as probiotics and starter cultures. The role of probiotic bacteria surface proteins in the probiotic concept – application of SDS-PAGE electrophoresis
2. Production and application of probiotics
L: Production of probiotics as living drugs. Industrial application of lactic acid bacteria with bacteriocin activity.
E: Antimicrobial and bacteriocin activity of lactic acid bacteria.
3. Production and application of starter cultures
L: History of starter cultures development. The role of starter cultures in food preservation. General and specific criteria for the selection of starter cultures. Production and application of starter cultures for production of different fermented foods.
E: Production of wet biomass and lyophilized starter and probiotic cultures
Upon successful completion of this course the students will be skilled to:
- apply obtained knowledge on microbiology and physiology of lactic acid bacteria during selection of probiotic cultures and starter cultures for different fermented products
- perfom growth and isolation of lactic acid bacteria, and additionally to apply different methods for preparation of wet biomass and freeze dried cultures of probiotic and starter cultures bacteria, respectively
-to select potential bacteriocin producing strains among probiotic and starter cultures, respectively
- to set up biotechnological production of bacteriocins in order to increase antimicrobial capacity of probiotic and starter cultures intended for their application as biopreservatives in food industry