IRINA SERGEEVNA KHAMAGAEVA*, ANNA VLADIMIROVNA SHCHEKOTOVA, IRINA PAVLOVNA MARADUDINA, NATALIA ALEXANDROVNA ZAMBALOVA AND SVETLANA IVANOVNA ARTYUHOVA
East Siberia State University of Technology and Management, Klyuchevskaya Str., 40V, Ulan-Ude, 670 013,
Republic Buryatiya, Russia
*(e-mail : irina.s.khamagaeva@mail.ru; Mobile : 8 (301) 241-01-95)
(Received : February 19, 2019; Accepted : April 10, 2019)
ABSTRACT
The article studies and theoretically substantiates the regularities of the enzymatic method of processing
byproducts containing collagen with the use of starter cultures of microorganisms with probiotic properties.
The objects of the study were the following probiotic cultures : Bifidobacterium longum B379M,
Propionibacterium shermanii KM 186 and Lactobacillus helveticus H17-18.Based on the obtained experimental
data, it had been found that the studied cultures actively developed in the rumen. It was noted that the
optimal dosage of the introduced starter cultures was 5%, and the duration of fermentation of the raw
material containing collagen should not exceed 5 h. It was found that biomodification of the rumen helped
in improving the basic functional and process characteristics of the byproducts containing collagen. It had
been noted that the fermentation of the rumen with various cultures of probiotic microorganisms resulted
in the formation of collagen substances with various structures and properties. It was found that the most
significant changes in the spatial structure of the rumen elements and improvement of the organoleptic
and physico-chemical parameters of the byproducts occurred after treating the rumen with Lactobacillus
helveticus H17-18.
Key words :Collagen-containing byproducts, rumen, bifidobacteria, propionic acid bacteria, lactobacteria, osteoporosis