The ability of enterococci extracted from traditional Carpathian cheese bryndza to produce biologically active substances


  • I. I. Kushnir Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies, Pekarska Str., 50, Lviv, 79010, Ukraine https://orcid.org/0000-0003-1670-9965
  • O. Y. Tsisaryk Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies, Pekarska Str., 50, Lviv, 79010, Ukraine http://orcid.org/0000-0002-0286-7463
  • S. H. Shalovylo Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies, Pekarska Str., 50, Lviv, 79010, Ukraine https://orcid.org/0000-0002-9528-0337
  • B. V. Gutyj Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies, Pekarska Str., 50, Lviv, 79010, Ukraine https://orcid.org/0000-0002-5971-8776
  • G. V. Kushnir State Scientific-Research Control Institute of Veterinary Medicinal Products and Feed Additives, Donetska Str., 11, Lviv, 79019, Ukraine http://orcid.org/0000-0001-9384-0823
  • I. M. Slyvka Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies, Pekarska Str., 50, Lviv, 79010, Ukraine http://orcid.org/0000-0002-3305-1862
  • L. Y. Musiy State Scientific-Research Control Institute of Veterinary Medicinal Products and Feed Additives, Donetska Str., 11, Lviv, 79019, Ukraine http://orcid.org/0000-0003-1847-3394
Keywords: Enterococcus durans, E. faecium, vitamins, amino acids, macronutrients

Abstract

The article presents the results of determining the ability of enterococci extracted from traditional Carpathian cheese bryndza to produce biologically active substances, in particular, amino acids, B vitamins and cations (ammonium, potassium, sodium, magnesium, calcium). It was found that the studied strains of enterococci in different quantities synthesized both essential and essential amino acids. Thus, the essential amino acid lysine was found in the cultivation of strains of E. durans SB18, E. durans SB20, in particular, its concentration was significantly increased by 15.6 and 10.4 %, respectively (P < 0.05) compared to the control. A probable increase in the essential amino acid histidine by 20 and 53.3 % (P < 0.05) was detected in the cultivation of only E. faecium SB12 and
E. durans SB18. In addition, it was found a probable increase in threonine synthesis by enterococci E. durans SB6 and E. durans SB18, respectively – 33.3 and 39.6 % (P < 0.05). The replacement amino acid serine was able to synthesize strains of E. faecium SB12, E. durans SB18 and E. durans SB20, while its concentration increased by 40.0 (P < 0.001), 30.0 and 35.0 %, respectively < 0.01), and strains of E. durans, SB6, and E. durans SB18 synthesized glycine, the concentration of which increased by – 10.2 and 16.2 %, respectively (P < 0.01). In addition, it was found that the studied strains in small quantities synthesized B vitamins, or not synthesized at all. In all experimental samples the most vitamin B1 was detected, its concentration increased from 8.5 to 10.0 times (P < 0.001). Riboflavin was synthesized by three strains of enterococci – E. durans SB6, E. durans SB18, E. durans SB20, so the concentration of vitamin B2 probably increased, respectively, 4.1, 2.0 and 2.0 times (P < 0.05). Enterococci E. durans SB6, E. faecium SB12, E. durans SB18 and E. durans SB20 synthesized in significant quantities only vitamin B3, in particular, its concentration probably increased by 1.5, 1.5 (P < 0.05), respectively, 1.5 (P < 0.01) and 1.6 (P < 0.001) times, and vitamin B5 was produced by E. faecium SB12, E. durans SB18 and E. durans SB20, the concentration of nicotinic acid increased, respectively, 2.9 (P < 0.05), 8.4 and 9.5 (P < 0.001) times. Analysis of the macroelement composition of the supernatant of enterococci showed that strains of E. durans, SB6, E. faecium SB12, E. durans SB18 and E. durans SB20 are able to produce only Calcium, in particular, found a probable increase, respectively, in 1.8, 2.4, 1.6 and 1.4 times (P < 0.05).

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Published
2020-08-06
How to Cite
Kushnir, I., Tsisaryk, O., Shalovylo, S., Gutyj, B., Kushnir, G., Slyvka, I., & Musiy, L. (2020). The ability of enterococci extracted from traditional Carpathian cheese bryndza to produce biologically active substances. Ukrainian Journal of Veterinary and Agricultural Sciences, 3(3), 15-19. https://doi.org/https://doi.org/10.32718/ujvas3-3.03

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