Probiotics represent well-documented food supplements which benefit human health and appear frequently in dairy products. The beneficial health effects of Limosilactobacillus reuteri and Lactobacillus acidophilus make them crucial for developing functional and innovative food products. Standard microbiological techniques were employed to determine both the cellular density and antagonistic capabilities of lactobacillus cultures. The cultures were grown in different nutrient media under different environmental conditions. The research evaluated how these cultures affected growth inhibition and resistance to simulated gastrointestinal conditions and their physiological parameters were measured through titratable acidity tests against control samples. The research focused on creating probiotic fermented milk drinks that fulfill technological requirements through optimization. The inoculum containing Lm. reuteri, L. acidophilus, and a control strain was added to pasteurized milk at 5% concentration. The titratable acidity measurements showed that the control sample and the formulations containing higher L. acidophilus concentrations produced more acid. The survival rates of different strains under simulated gastric juice (acidic pH) and mildly alkaline conditions (small intestine conditions) varied because some strains maintained viability through their adaptive mechanisms. The antagonistic tests evaluated both gram-positive and gram-negative bacterial strains. The probiotic samples displayed antibiotic-like properties with their highest activity occurring at the 24-hour incubation point. The results showed that a 1:1 ratio between L. acidophilus and Lm. reuteri produced efficient fermentation while also providing strong antagonistic effects against harmful microorganisms and high resistance to gastrointestinal stress. The research supports the creation of probiotic fermented milk beverages with improved health advantages through strategic probiotic strain selection and proportioning
Dmytriv et al. (Tue,) studied this question.