Probiotics in the creation of fish-based herodietic half-finished products


  • Dinara Moldagaliyeva Asfendiyarov Kazakh National Medical University, Dinara Moldagaliyeva, 94, Tole Bi St., 050012, Almaty, Republic of Kazakhstan, Tel.: 87775466446
  • Nurzhan  Sarsembaeva Kazakh National Agrarian Research University, Veterinary and Sanitary Expertize Department, 8, Abay St., 050010, Almaty, Republic of Kazakhstan, Tel.: 87775466446
  • Yasin  Uzakov Almaty Technological University, 100 Tole bi str.; 050010, Almaty, Republic of Kazakhstan, Tel. 87017441590
  • Bozhena Lozovicka Plant Protection Institute, Food Safety Laboratory, 20, Władysława Węgorka St., 15195, Bialystok, Poland, Tel.: 48856753419



functional product, E.coli 64G strain, Enterocol, probiotic, herodietic


Feeding is a basic need in human life. The current manuscript presents the first stage in developing of a fish semi-finished product for functional purposes in the production of commercial tilapia fish in high-tech industrial aquaculture. So, the clinical rationale for the probiotic is based on the Escherichia coli 64G strain used in the process of fish breeding for the hero dietic half-finished products manufacturing. So, a has been created to get a functional product (smoked sausage) from fresh tilapia fish grown on specialised feeds at the stage of biotechnological processing. The possibility of using the drug Enterocol as a probiotic strain of Kazakh production is being considered. Probiotics in aquaculture have been used to reduce the level of conditionally pathogenic microbiota in the organs and tissues of fish. This was achieved by Enterocol's action in reducing the organic pollution of water with fish metabolism products at a high stocking density. Probiotics used in industrial aquaculture are an excellent alternative to antibiotics. Moreover, we can get an environmentally friendly product due to probiotics, which is important in creating a healthy food strategy. In an in vivo experiment, authors proved the safety, antagonistic activity, and probiotic proprieties of the E.coli 64G strain.


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How to Cite

Moldagaliyeva, D.,  Sarsembaeva, N.,  Uzakov, Y., & Lozovicka, B. (2024). Probiotics in the creation of fish-based herodietic half-finished products. Potravinarstvo Slovak Journal of Food Sciences, 18, 174–184.

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