Development and study of the properties of an encapsulated form of a probiotic food supplement Available to Purchase

An urgent direction of research in nutraceuticals is the creation of stable forms of probiotic biologically active food supplements, protected from the aggressive environment in the gastrointestinal tract. One way to stabilize probiotic bacteria is to encapsulate lyophilized strains. This research is aimed at developing an encapsulated form of a probiotic food supplement based on lactobacilli, bifidobacteria and propionic acid bacteria, and studying its properties. The objects of the study were consortia consisting of collection strains of bacteria and capsules based on vegetable polysaccharides. The article suggests a probiotic food supplement based on consortia of microorganisms belonging to the genera Lactobacillus, Bifidobactrium ,and Propionibacterium, encapsulated in casings based on k-carrageenan and sodium alginate, for which antagonistic properties have been proven in relation to opportunistic strains of E. coli, P. aeruginosa, and C. albicans. A decrease in the probiotic activity of a food additive with an increase in storage temperature has been shown. At a storage temperature of 4 °C, the food additive demonstrates high antibacterial and fungicidal activity for 6 months. A promising direction of using the developed probiotic food additive is the prevention of socially significant diseases of an infectious nature.