Fermentation Profile and Probiotic-Related Characteristics of Bifidobacterium longum MC-42

Begunova, Anna V.; Rozhkova, Irina V.; Glazunova, Olga A.; Moiseenko, Konstantin V.; Savinova, Olga S.; Fedorova, Tatyana V.

doi:10.3390/fermentation7030101

Open AccessArticle

Fermentation Profile and Probiotic-Related Characteristics of Bifidobacterium longum MC-42

by

Anna V. Begunova

¹,

Irina V. Rozhkova

¹,

Olga A. Glazunova

^2,*

,

Konstantin V. Moiseenko

²,

Olga S. Savinova

² and

Tatyana V. Fedorova

^2,*

¹

Federal State Budgetary Scientific Institution “All-Russian Research Institute of Dairy Industry”, 115093 Moscow, Russia

²

Research Center of Biotechnology of the Russian Academy of Sciences, A.N. Bach Institute of Biochemistry, 119071 Moscow, Russia

^*

Authors to whom correspondence should be addressed.

Fermentation 2021, 7(3), 101; https://doi.org/10.3390/fermentation7030101

Submission received: 26 May 2021 / Revised: 12 June 2021 / Accepted: 21 June 2021 / Published: 26 June 2021

(This article belongs to the Special Issue Fermented Foods and Microbes Related to Health)

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Abstract

This article presents new data on Bifidobacterium longum MC-42—a strain that has been actively used for the preparation of commercial dairy products in Russia for almost 40 years. It was demonstrated that this strain possesses high activities of β-galactosidase, α-glucosidase, and leucine arylaminidase; inhibits the growth of pathogens such as Salmonella typhimurium, Staphylococcus aureus, and Escherichia coli; and can efficiently remove cholesterol from the cultural medium. The resistance of B. longum MC-42 determined for 15 commonly used antibiotics was in agreement with those previously reported for Bifidobacterium spp. The absence of frequently transmittable antibiotic resistance genes in the genome and the lack of undesirable activity of β-glucuronidase proved the safe use of B. longum MC-42 as a probiotic and starter culture. Additionally, the impact of two growth-promoting additives—yeast extract or milk protein hydrolysate containing supplementation—on the B. longum MC-42 fermentation profile was assessed. The introduction of these additives increases the maximum attainable viable cell count by orders of magnitude, significantly changed the profile of aminopeptidase activities in extracellular extracts, and influenced the antioxidant and antihypertensive properties of the obtained fermented products.

Keywords: bifidobacteria; Bifidobacterium longum; aminopeptidase activity; antioxidant activity; angiotensin-I-inhibitory activity; cholesterol removal capacity; antibacterial activity

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MDPI and ACS Style

Begunova, A.V.; Rozhkova, I.V.; Glazunova, O.A.; Moiseenko, K.V.; Savinova, O.S.; Fedorova, T.V. Fermentation Profile and Probiotic-Related Characteristics of Bifidobacterium longum MC-42. Fermentation 2021, 7, 101. https://doi.org/10.3390/fermentation7030101

AMA Style

Begunova AV, Rozhkova IV, Glazunova OA, Moiseenko KV, Savinova OS, Fedorova TV. Fermentation Profile and Probiotic-Related Characteristics of Bifidobacterium longum MC-42. Fermentation. 2021; 7(3):101. https://doi.org/10.3390/fermentation7030101

Chicago/Turabian Style

Begunova, Anna V., Irina V. Rozhkova, Olga A. Glazunova, Konstantin V. Moiseenko, Olga S. Savinova, and Tatyana V. Fedorova. 2021. "Fermentation Profile and Probiotic-Related Characteristics of Bifidobacterium longum MC-42" Fermentation 7, no. 3: 101. https://doi.org/10.3390/fermentation7030101

APA Style

Begunova, A. V., Rozhkova, I. V., Glazunova, O. A., Moiseenko, K. V., Savinova, O. S., & Fedorova, T. V. (2021). Fermentation Profile and Probiotic-Related Characteristics of Bifidobacterium longum MC-42. Fermentation, 7(3), 101. https://doi.org/10.3390/fermentation7030101

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

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Fermentation Profile and Probiotic-Related Characteristics of Bifidobacterium longum MC-42

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