Investigation of probiotic properties of <i>Lactobacillus helveticus</i> 2/20 isolated from rose blossom of <i>Rosa damascena</i> Mill.

A Lactobacillus strain was isolated from rose blossom of Rosa damascena Mill. and it identified as belonging to the species helveticus by application physiological-biochemical (API 50 CHL) molecular-genetic methods (sequencing 16S rRNA gene). The presence a number probiotic properties L. 2/20 investigated. exhibited high antimicrobial activity against pathogenic microorganisms that cause food toxicoinfections intoxications. survived in simulated conditions gastrointestinal tract – pH = 2 pepsin, 4.5 pancreatin 8 pancreatin, well up 0.3% bile salts, retaining significant concentration viable cells. It has been shown cells begin multiplying after removing extreme conditions. allowed bioreactor cultivation freeze-drying obtained concentrates, with active lyophilic preparations exceeding 10 12 cfu/g. kinetic parameters batch process stirring maximum growth rate were determined, revealing possibilities for scaling fermentation laboratory industrial conditions, its management. After further research on 2/20, can be included composition probiotics functional foods.