Published on: 2026-08-17
Source: Novosibirsk State University –
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The development of the next-generation probiotic Symbionta based on natural Lactobacillus strains, proposed by a student of Novosibirsk State University Alina Titenko, aimed at improving the effectiveness of probiotic products by using bacteria with higher metabolic activity. Supported by the NSU Startup Studio, the project, focused on using natural isolates instead of laboratory-adapted strains, became one of the winners of the ‘Student Startup’ competition.
Interest in the microbiota and its impact on human health has noticeably increased in recent years: the gut-brain connection is actively studied, as well as the role of bacterial communities in metabolism and immune responses.
Probiotics are considered one of the tools for supporting the microbiota: they participate in maintaining the intestinal barrier function, synthesizing metabolites, and suppressing pathogenic microorganisms. However, their effectiveness largely depends on the properties of the strains used.
According to the project author, the problem is related to the specifics of laboratory cultivation.
— With prolonged cultivation, bacteria lose beneficial plasmids and do not produce sufficient amounts of the claimed substances, — she explained Alina Titenko.
As a result, the characteristics of commercial probiotics may differ from those stated.
The Symbionta project proposes using natural strains of Lactobacillus with a broader metabolic potential. Candidate strains were isolated in the Altai Krai region and sent for study to colleagues from Altai State University (AltGU).
At the first stage, with the help of scientist-bioinformatician Lada Maksimenko from the Institute of Cytology and Genetics (ICG) SB RAS and with the support of the Cell Metabolomics Group research team, a metabolomic analysis was conducted to evaluate the spectrum of substances produced and the activity of the bacteria.
Comparison with the reference strain Lactobacillus acidophilus from a commercial probiotic showed advantages of the natural isolates in several parameters.
— For example, in terms of the amount of lactic acid produced — this is one of the key parameters that determines the probiotic potential of the strain, as it suppresses pathogenic microorganisms and supports intestinal cells, — noted Alina Titenko.
At the current stage, the most promising candidate strain has been selected, but the project plans to further verify its properties. The plans include conducting phenotypic and genomic tests, as well as a deeper analysis of possible limitations and risks. If necessary, the project team will consider alternative strains or their combinations to enhance beneficial effects and reduce potential drawbacks.
Besides studying the biological characteristics of the strain, the research includes developing a technological process for producing the probiotic ingredient. This will enable the assessment of strain viability during scaling, which involves cultivation, drying, and obtaining a stable product form.
— If a strain shows good properties in the laboratory, it does not yet guarantee that it will be suitable for industrial production — we will also be testing this., — explained the project’s author.
An industrial partner is involved in the work — the company ZetGen-84, which is ready to then scale the obtained results to a full production cycle. The project of the university student is also supported by specialists in bioinformatics and microbiology from Altai State University and the ICiG SB RAS.
Under the terms of the “Student Startup” competition, the team has one year to complete the full cycle — from selection and validation of strains to obtaining a pilot batch of the product. It is expected that the output will be a probiotic ingredient weighing about 100 grams, which will be handed over to the industrial partner for further evaluation and potential implementation in production.
The project is supported by the Foundation for Assistance to Innovations within the framework of the “Student Startup” program of the event “University Technological Entrepreneurship Platform” of the federal project “Technologies.”
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