Research & Development
Lactina Ltd. has a wide range of strains of lactic acid bacteria, which is constantly enriched over the years in order to improve the quality of our products in the sectors of starter and probiotic cultures.
The products of Lactina Ltd. include well-characterized strains isolated from different natural sources of Bulgaria:
- plant based - herbs, spices and fermented vegetables;
- milk based - raw milk, whey, dairy products prepared at home without the use of industrial crops.
Some of the cultures used as probiotic supplements are of human origin, isolated from the oral cavity, intestinal tract, vaginal secretions.
All strains from the collection of Lactina Ltd. were identified according to the criteria of Bergey’s Manual of Systematic Bacteriology, using morphological, biochemical and molecular genetic approaches. The collection includes the following types of lactic acid bacteria.
The products of Lactina Ltd. include well-characterized strains isolated from different natural sources of Bulgaria:
- plant based - herbs, spices and fermented vegetables;
- milk based - raw milk, whey, dairy products prepared at home without the use of industrial crops.
Some of the cultures used as probiotic supplements are of human origin, isolated from the oral cavity, intestinal tract, vaginal secretions.
All strains from the collection of Lactina Ltd. were identified according to the criteria of Bergey’s Manual of Systematic Bacteriology, using morphological, biochemical and molecular genetic approaches. The collection includes the following types of lactic acid bacteria.
MESOPHILIC LACTOCOCCI AND LACTOBACILLI
• Lactococcus lactis;
• Lactococcus lactis biovar diacetylactis;
• Lactococcus cremoris;
• Leuconostoc mesenteroides ssp. Cremoris;
• Lactobacillus rhamnosus;
• Lactobacillus casei/ paracasei;
• Lactobacillus plantarum;
• Lactobacillus salivarius;
• Lactobacillus gasseri;
• Lactobacillus reuteri;
• Lactobacillus fermentum;
• Lactobacillus brevis;
• Lactobacillus buchneri.
• Lactococcus lactis;
• Lactococcus lactis biovar diacetylactis;
• Lactococcus cremoris;
• Leuconostoc mesenteroides ssp. Cremoris;
• Lactobacillus rhamnosus;
• Lactobacillus casei/ paracasei;
• Lactobacillus plantarum;
• Lactobacillus salivarius;
• Lactobacillus gasseri;
• Lactobacillus reuteri;
• Lactobacillus fermentum;
• Lactobacillus brevis;
• Lactobacillus buchneri.
THERMOPHILIC LACTIC ACID STREPTOCOCCI
• Streptococcus thermophilus.
• Streptococcus thermophilus.
BIFIDOBACTERIA
• Bifidobacterium bifidum
• Bifidobacterium longum,
• Bifidobacterium infantis
• Bifidobacterium lactis
• Bifidobacterium bifidum
• Bifidobacterium longum,
• Bifidobacterium infantis
• Bifidobacterium lactis
THERMOPHILIC HOMOFERMENTATIVE LACTOBACILLI
• Lactobacillus delbrueckii ssp. bulgaricus;
• Lactobacillus delbrueckii ssp. Lactis;
• Lactobacillus helveticus;
• Lactobacillus acidophilus.
• Lactobacillus delbrueckii ssp. bulgaricus;
• Lactobacillus delbrueckii ssp. Lactis;
• Lactobacillus helveticus;
• Lactobacillus acidophilus.
More about the Lactina's monocultures
Thermophilic lactic acid bacteria from groups I and II are mainly isolated from various natural sources, mostly medicinal plants from high mountain ecologically clean regions of Bulgaria - Rila, Rhodope, Stara Planina mountains. Some of the cultures are isolated and selected from domestic type of yogurt - the area of the Seven Rila Lakes, Skakavitsa, Trun, Pavelsko and others. The long-term goal of the company is to isolate a large number of strains of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus, which will allow the preservation of the diverse genetic fund of these two species that came from the natural wealth of Bulgaria. Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus are the basis of the great variety of taste and organoleptic properties of "Bulgarian yogurt".
Mesophilic lactococci and lactobacilli of group III include isolates of raw milk and dairy products produced at home from unpasteurized milk, lactic whey, etc. The cultures of this group are the basis of starter cultures intended for different types of cheese, selected on the basis of the degree of acid formation in the fermentation process, their aromatic, proteolytic and lipolytic activity, etc. during maturation and storage.
Selected strains of lactic acid bacteria from the three groups are the basis for the creation of various in composition and purpose probiotic products. Some of these strains are of human origin, and fecal samples from healthy infants have been used as the main sources of isolation. Bifidobacteria are also included in the group of probiotics. Lactina Ltd. has well-characterized strains of the species Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium infantis and Bifidobacterium lactis, which have proven their effectiveness by being part of various bifidoproducts.
All strains of lactic acid bacteria and bifidobacteria used as starter and / or probiotic cultures were deposited in the National Bank for Industrial Microorganisms and Cell Cultures, Sofia, Bulgaria. A large part of the strains are under patent protection.
Main criteria for selection of starter cultures:
• rate of acid formation at 32 - 43 ° C;
• post-acid formation at 5 - 10 ° C;
• proteolytic activity;
• lipolytic activity;
• production of aromatic components;
• organoleptic, structural properties;
• osmotic tolerance.
A set of physicochemical, spectrophotometric and sensory analyzes are used to evaluate these indicators.
Main criteria for selection of probiotic cultures:
• sensitivity to antibiotics;
• survival in simulated gastric and intestinal juice;
• antimicrobial and coaggregation activity with pathogenic test microorganisms;
• adhesion ability and biofilm formation;
• immunomodulatory activity.
To assess these indicators, a set of in vitro (laboratory) analyzes are used, according to generally accepted EFSA criteria, assessing the safety and functionality of probiotic cultures.
Currently, it continues to conduct clinical trials to scientifically prove the benefits and health effects of strains involved in probiotic products of Lactina Ltd. These studies are performed with the assistance of the Institute of Gastroenterology of the Medical University - Sofia; Medical University - Pleven, Thracian University - Stara Zagora, Institute of Organic Chemistry - Bulgarian Academy of Sciences.
For all cultures, regardless of the direction of application, their production potential and stability during lyophilization and storage are assessed. The production of each culture requires an individual approach, including optimization of the composition of the nutrient media and fermentation conditions, the cryoprotectants used and the lyophilization conditions.
All this is the basis for the production of active and effective cultures, whose main goal is to meet the high requirements of our customers.
Mesophilic lactococci and lactobacilli of group III include isolates of raw milk and dairy products produced at home from unpasteurized milk, lactic whey, etc. The cultures of this group are the basis of starter cultures intended for different types of cheese, selected on the basis of the degree of acid formation in the fermentation process, their aromatic, proteolytic and lipolytic activity, etc. during maturation and storage.
Selected strains of lactic acid bacteria from the three groups are the basis for the creation of various in composition and purpose probiotic products. Some of these strains are of human origin, and fecal samples from healthy infants have been used as the main sources of isolation. Bifidobacteria are also included in the group of probiotics. Lactina Ltd. has well-characterized strains of the species Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium infantis and Bifidobacterium lactis, which have proven their effectiveness by being part of various bifidoproducts.
All strains of lactic acid bacteria and bifidobacteria used as starter and / or probiotic cultures were deposited in the National Bank for Industrial Microorganisms and Cell Cultures, Sofia, Bulgaria. A large part of the strains are under patent protection.
Main criteria for selection of starter cultures:
• rate of acid formation at 32 - 43 ° C;
• post-acid formation at 5 - 10 ° C;
• proteolytic activity;
• lipolytic activity;
• production of aromatic components;
• organoleptic, structural properties;
• osmotic tolerance.
A set of physicochemical, spectrophotometric and sensory analyzes are used to evaluate these indicators.
Main criteria for selection of probiotic cultures:
• sensitivity to antibiotics;
• survival in simulated gastric and intestinal juice;
• antimicrobial and coaggregation activity with pathogenic test microorganisms;
• adhesion ability and biofilm formation;
• immunomodulatory activity.
To assess these indicators, a set of in vitro (laboratory) analyzes are used, according to generally accepted EFSA criteria, assessing the safety and functionality of probiotic cultures.
Currently, it continues to conduct clinical trials to scientifically prove the benefits and health effects of strains involved in probiotic products of Lactina Ltd. These studies are performed with the assistance of the Institute of Gastroenterology of the Medical University - Sofia; Medical University - Pleven, Thracian University - Stara Zagora, Institute of Organic Chemistry - Bulgarian Academy of Sciences.
For all cultures, regardless of the direction of application, their production potential and stability during lyophilization and storage are assessed. The production of each culture requires an individual approach, including optimization of the composition of the nutrient media and fermentation conditions, the cryoprotectants used and the lyophilization conditions.
All this is the basis for the production of active and effective cultures, whose main goal is to meet the high requirements of our customers.