Вестник МГТУ, 2021, Т. 24, № 3.

Никифорова А. П. и др. Изучение биотехнологического потенциала штамма. Hews C. L., Cho T., Rowley G., Raivio T. L. Maintaining integrity under stress: Envelope stress response regulation of pathogenesis in gram-negative bacteria // Frontiers in Cellular and Infection Microbiology. 2019. Vol. 9. DOI: https://doi.org/10.3389/fcimb.2019.00313. Ishibashi N., Yamazaki S. Probiotics and safety // The American Journal o f Clinical Nutrition. 2001. Vol. 73, Iss. 2. P. 465s-470s. DOI: https://doi.org/10.1093/ajcn/73.2.465s. Jung J. Y., Lee S. H., Jeon C. O. Kimchi microflora: History, current status, and perspectives for industrial kimchi production // Applied Microbiology and Biotechnology. 2014. Vol. 98, Iss. 6. P. 2385-2393. DOI: https://doi.org/10.1007/s00253-014-5513-1. Kim J.-Y., Park B.-K., Park H.-J., Park Y.-H. [et al.]. Atopic dermatitis-mitigating effects of new Lactobacillus strain, Lactobacillus sakei probio 65 isolated from Kimchi // Journal of Applied Microbiology. 2013. Vol. 115, Iss. 2. P. 517-526. DOI: https://doi.org/10.1111/jam.12229. Li D., Liang X., Wu C. Characteristics o f nitrogen removal and extracellular polymeric substances o f a novel salt-tolerant denitrifying bacterium, Pseudomonas sp. DN-23 // Frontiers in Microbiology. 2020. Vol. 11. DOI: https://doi.org/10.3389/fmicb.2020.00335. Moroni A. V., Arendt E. K., Dal Bello F. Biodiversity of lactic acid bacteria and yeasts in spontaneously- fermented buckwheat and teff sour doughs // Food Microbiology. 2011. Vol. 28, Iss. 3. P. 497-502. DOI: https://doi.org/10.1016/j.fm.2010.10.016. Nyquist O. L., McLeod A., Brede D. A., Snipen L. [et al.]. Comparative genomics of Lactobacillus sakei with emphasis on strains from meat // Molecular Genetics and Genomics. 2011. Vol. 285, Iss. 4. P. 297-311. DOI: https://doi.org/10.1007/s00438-011-0608-1. Obst M., Hehn R., Vogel R. F., Hammes W. P. Lactose metabolism in Lactobacillus curvatus and Lactobacillus sake // FEMS Microbiology Letters. 1992. Vol. 97, Iss. 3. P. 209-214. DOI: https://doi.org/10.1111/j. 1574- 6968.1992.tb05465.x. Papadimitriou K., Alegria A., Bron P. A., de Angelis M. [et al.]. Stress physiology of lactic acid bacteria // Microbiology and Molecular Biology Reviews. 2016. Vol. 80, Iss. 3. P. 837-890. DOI: https://doi.org/ 10.1128/mmbr.00076-15. Papamanoli E., Tzanetakis N., Litopoulou-Tzanetaki E., Kotzekidou P. Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties // Meat Science. 2003. Vol. 65, Iss. 2. P. 859-867. DOI: https://doi.org/10.1016/S0309-1740(02)00292-9. Sawatari Y., Yokota A. Diversity and mechanisms of alkali tolerance in Lactobacilli // Applied and Environmental Microbiology. 2007. Vol. 73, Iss. 12. P. 3909-3915. DOI: https://doi.org/10.1128/AEM.02834-06. Skara T., Axelsson L., Stefansson G., Ekstrand B. [et al.]. Fermented and ripened fish products in the Northern European countries // Journal o f Ethnic Foods. 2015. Vol. 2, Iss. 1. P. 18-24. DOI: https://doi.org/10.1016/jjef.2015.02.004. Smith E. A., Macfarlane G. T. Formation of phenolic and indolic compounds by anaerobic bacteria in the human large intestine // Microbial Ecology. 1997. Vol. 33, Iss. 3. P. 180-188. DOI: https://doi.org/10.1007/ s002489900020. Somashekaraiah R., Shruthi B., Deepthi B. V., Sreenivasa M. Y. Probiotic properties of lactic acid bacteria isolated from Neera: A naturally fermenting coconut palm nectar // Frontiers in Microbiology. 2019. Vol. 10. DOI: https://doi.org/10.3389/fmicb.2019.01382. Speranza B., Racioppo A., Bevilacqua A., Beneduce L. [et al.]. Selection of autochthonous strains as starter cultures for fermented fish products // Journal o f Food Science. 2015. Vol. 80, Iss. 1. P. 151-160. DOI: https://doi.org/10.1111/1750-3841.12721. Tsuda H., Matsumoto T., Ishimi Y. Selection of lactic acid bacteria as starter cultures for fermented meat products // Food Science and Technology Research. 2012. Vol. 18, Iss. 5. P. 713-721. DOI: https://doi.org/ 10.3136/fstr.18.713. Ulleberg E. K., Comi I., Holm H., Herud E. B. [et al.]. Human gastrointestinal juices intended for use in in vitro digestion models // Food Digestion. 2011. Vol. 2, Iss. 1-3. P. 52-61. DOI: https://doi.org/10.1007/s13228- 011-0015-4. van de Guchte M., Serror P., Chervaux C., Smokvina T. [et al.]. Stress responses in lactic acid bacteria // Antonie van Leeuwenhoek. 2002. Vol. 82. P. 187-216. DOI: https://doi.org/10.1023/A:1020631532202. Zagorec M., Champomier-Verges M.-C. Lactobacillus sakei: A starter for sausage fermentation, a protective culture for meat products // Microorganisms. 2017. Vol. 5, Iss. 3. DOI: https://doi.org/10.3390/ microorganisms5030056. References Golod, N. A., Loiko, N. G., Mulyukin, A. L., Neimatov, A. L. et al. 2009. Adaptation of lactic acid bacteria to unfavorable growth conditions. Mikrobiologiya, 78, pp. 317-335. (In Russ.) Zandanova, T. N., Khamagaeva, I. S. 2019. The bacterial concentrate of the microbial consortium. Dairy Industry, 2, pp. 22-25. DOI: https://doi.org/10.31515/1019-8946-2019-12-22-24. (In Russ.) 284

RkJQdWJsaXNoZXIy MTUzNzYz