Currently, the main range of functional food products is fermented dairy products. The aim of the study was to evaluate the effect of the berberine alkaloid in native as well as in encapsulated form on the probiotic properties of dairy products. The use of berberine alkaloid expands the range of functional dairy products, but there is a possibility of its unpredictable effect on the vital activity of probiotic microorganisms. The berberine alkaloid, which was added to skimmed milk before the fermentation process, was used as a functional ingredient in the study. The introduced berberine alkaloid is presented in its native powdered form, as well as beta–glucan encapsulated in the polysaccharide. The following starter cultures were used during fermentation: BK-Uglich-LD, BK-Uglich-No. 6 and Bifilact-B. To assess the effect of the forms of berberine used in the study on the probiotic properties of the fermented dairy product, the content of probiotic microorganisms was determined according to a standard procedure in freshly prepared samples, as well as after 5 days of storage. The method of laser desorption mass spectrometry was used to determine the degree of effect of berberine on the growth of probiotic microorganisms. The positive effect of native powdered and encapsulated forms of berberine on the development of probiotic microorganisms in fermented dairy products has been determined. The results of the study helped to establish the absence of negative effects of both forms of the berberine alkaloid on the development of probiotic microorganisms in fermented dairy products. After 5 days of storage, a decrease in the number of probiotic microorganisms was observed in the studied samples, however, in the sample with the encapsulated form of berberine, the number of probiotics remained at the acceptable level for functional dairy products.

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