The method of producing a liquid or dry bacterial starter cultures for the production of fermented milk products

 

(57) Abstract:

The invention can find its use in microbiological and dairy industry. To obtain a liquid or dry bacterial fermentation using the strain Lactobacillus acidophilus n.v. 317/402 of "Narine" AAA, which has been cultivated in growth medium containing an aqueous suspension of 20% corn extract, sodium Selenite and nonfat milk solids content of 9 - 13%. Then the uterine yeast cultured in growth medium containing milk solids content of 14 - 18% and sodium citrate concentration in milk is (03 - 0,6)10-2wt.%. The cultivation is carried out until the final titer of living cells of bacteria (4,0 - 8,0)109in 1 ml of liquid yeast. To obtain dry yeast liquid leaven is mixed with a protective medium, frozen and dried. In the composition of raskovoi nutrient medium to obtain uterine yeast optionally use the ascorbic acid and/or amino acid-cystine. The method allows to increase the activity of the starter culture and extend its storage in liquid and dry form. 3 C.p. f-crystals.

The invention relates to microbiological and food industry is S="ptx2">

A known method of producing a liquid bacterial starter cultures for the production of dairy products, which introduce into sterilized and cooled to a temperature of 36 - 39oC mixture of cultures of Lactobacillus acidophilus in the amount of 1.2 - 2.0 wt.%, ripening to obtain clot acidity 65 - 100oT and cooling to 6oC, followed by exposure for 3-12 hours. The acidity of the finished liquid yeast is 100 - 170oT (EN 2035872, A 23 C 9/12, publ. 27.05.95).

The known method of preparation of dry bacterial starter cultures for the production of fermented milk products, providing heat treatment of milk with solids content of 14-16% and cooling it to a temperature of fermentation, the introduction of milk strains of acidophilic cultures, culturing the specified strain the milk to (3,7-4,0)109billion live cells in 1 ml of liquid yeast, followed by freezing for 10-12 hours and freeze drying (EN 2002425, A 23 C 9/12, publ. 15.11.93).

The disadvantage of this method is that when using this yeast in liquid form for storage period does not exceed 2 weeks.

There is also known a method of producing a liquid or dry bacterial starter cultures for the production of CI the environment, heat treatment of skim milk, cooled to the fermentation temperature and the introduction of the fallopian starter culture Lactobacillus acidophilus, cultivation and exposure with subsequent packing of the finished liquid fermentation or by freezing and drying within 24-30 hours. Before exposure to the product make amino acids in an amount of not more than 10 mg per 100 kg of product (EN 2005384, A 23 C 9/12, publ. 15.01.94).

The disadvantage of this method is that obtained by this method, both liquid and dry, has a low shelf life.

The closest technical solution is the method of producing a liquid or dry bacterial starter cultures for the production of fermented milk products, providing sterilized skim milk with solids content of 10 - 12%, cooling to a temperature of 39oC, addition of 20% sterile aqueous solution of corn extract and with stirring to 1.5 wt. % fresh lab starter culture pure culture of Lactobacillus acidophilus. The mixture was kept at a temperature of 381oC for 6 - 8 hours with obtaining uterine yeast. Then prepare growth medium of the following composition, wt. %: sodium citrate 0,310-2and the milk content of shasko. The mixture was kept at a temperature of 381oC for 4 - 6 hours. Received production leaven maintained at a temperature of 5-8oC for at least 2 hours in the case of using yeast in liquid form Packed in the container.

To obtain dry yeast liquid production leaven is mixed with a standard protective environment, poured into glass vials, closed with rubber stoppers and freeze when -51 - -55oC for 18-20 h freeze dried for 20 to 22 h. The titer of bacteria after drying, the product is 1,0109cells/ml (RU 2120762, A 23 C 9/12, publ. 27.10.98).

The disadvantage of this method is that the leaven has insufficient antimicrobial activity.

The technical result is to increase the activity of the yeast and increase shelf life in liquid and dry form.

The invention consists in that, to obtain a liquid or dry bacterial starter culture is prepared uterine yeast by culturing Lactobacillus acidophilus n.v. 317/402 of "Narine" AAA on growth nutrient medium comprising non-fat milk solids content of 9 - 13%, aqueous suspension of 20% corn extract and sodium Selenite in the concentration is about extract - 1,5-5,0

Sodium Selenite - (1,25-1,6)10-6< / BR>
Nonfat milk solids content 9-13% - Rest

Then the uterine leaven contribute in sterilized, cooled to the fermentation temperature growth medium comprising milk solids content 14-18 wt.% and sodium citrate concentration in milk is (0,3 - 0,6)10-2wt.%, and cultured for 12 to 18 hours to obtain the final titer of bacteria (2 - 5)109living cells of bacteria in 1 ml of liquid yeast.

In growth medium further added ascorbic acid at a final concentration of (4,0 - 5,5)10-2wt.% and/or cystine at a final concentration of (1.0 to 2.5)10-2wt.%.

A high percentage of 14 - 18% of dry residue of milk compared with the normalized 8 - 10% increases antibiotic (antagonistic) properties of lactobacilli, and also allows you to get more dense and stable homogeneous clot biomass with a higher concentration of lactobacilli.

Corn extract contains amino acids, growth factors and amino nitrogen, which are well absorbed by the cells and stimulate their growth and development, which increases the number of cells in metachronic conditions of cell cultivation and higher resistance of lactobacilli to damaging factors.

Reducing the amount of growth components of the nutrient medium below the average limit reduces biotic ferment, its antagonistic properties and shelf life.

Increase the amount of growth components of the nutrient medium is above the upper limit increases the cost of the starter without a significant improvement in quality.

The strain Lactobacillus acidophilus n.v. 317/402 of "Narine" AAA has a high acid-forming activity and antagonistic properties with respect to conditionally pathogenic and pathogenic microorganisms. Has a high vitaminoobrazuyuschuyu capacity, high performance interferon in unicellular human cells as factors that play a decisive role in antiviral and anticancer protection that affect physiological processes in the body. The strain also has a high rate of growth, which is positive for production. The strain has a high content of aromatic substances to 6.9 mg/%, amino acids up to 23 mg% ascorbic acid to 1.20 mg%, Riboflavin up to 1680 mg% and manifests cellulities activity.

The strain Lactobacillus acidophilus n.v. 317/402 of "Narine" AAA deposited in Russian national collection of PR is naznaczony for cooking dried and tableted of "Narine".

For best vitaminenergy ability of the strain Lactobacillus acidophilus n.v. 317/402 of "Narine" AAA in the dairy environment, it is enriched with amino acids-cystine, which is necessary to accelerate the synthesis of vitamins of group C. in Addition, -cystine is used as a means of reinforcing anaerobes, and the activity of enzymes.

Sodium Selenite enhances energy supply and Energozashita cells.

Citrate sodium is used as a means to stabilize the milk mixture during its sterilization prevents coagulation of casein at high solids content of milk.

Examples of cooking liquid or dry starter bacteria "Narine" for the production of dairy products.

Example 1.

Nonfat milk solids content of 9%, sterilized, cooled to a temperature of 39oC, add 1.5 wt.% 20% aqueous solution of corn extract, sodium Selenite at a concentration of 1,2510-6wt.%. When mixing the injected 1.5 wt.% laboratory fermentation of a pure culture of the strain Lactobacillus acidophilus n.v. 317/402 of "Narine" AAA. The mixture is maintained at a temperature of 37oC for 8 hours to obtain uterine yeast. Then, when the obsession solids 14% - Else

Growth medium is sterilized, cooled to a temperature of 39oC, add the fallopian starter at 2%, incubated at temperature 37oC for 6 hours. Received production leaven maintained at a temperature of 5-8oC for at least 2 hours and in liquid form Packed in containers. The titer of live bacterial cells in 1 ml of liquid yeast is 4,0109cells/ml.

To obtain dry yeast liquid production leaven is mixed with a standard protective environment (a mixture of sucrose and gelatin), poured into glass vials, closed with rubber stoppers and frozen at a temperature of minus 51oC for 22 h and subjected to freeze drying for 20 hours. The titer of bacteria after drying is 3,0109cells/ml.

Example 2.

Nonfat milk solids content of 13%, sterilized, cooled to a temperature of 39oC, add 5 wt.% 20% aqueous solution of corn extract, sodium Selenite at a concentration of 1,610-6wt.% and when mixing the injected 1.5 wt.% laboratory fermentation of a pure culture of Lactobacillus acidophilus strain n.v. 317/402 of "Narine" AAA. The mixture was kept at a temperature of 39oC for 6 noisly sodium 0,610-2< / BR>
The milk solids content of 18% - Rest

Growth medium is sterilized, cooled to a temperature of 39oC, add the fallopian starter at 2%, incubated at temperature 37oC for 4 hours. Received production leaven maintained at a temperature of 5-8oC for at least 2 hours and in liquid form Packed in containers. The titer of live bacterial cells in 1 ml of liquid yeast is 8,0109cells/ml.

To obtain dry yeast liquid production leaven is mixed with a standard protective environment, poured into glass vials, closed with rubber stoppers and frozen at a temperature of minus 55oC for 20 h and subjected to freeze drying for 20 hours. The titer of bacteria after drying is 7,0109cells/ml.

Example 3.

Bacterial yeast in liquid or dry form get analogously to example 1 with the only difference that in the growth medium upon receipt of the uterine yeast impose additional ascorbic acid in the following ratio, wt.%:

Aqueous suspension of 20% corn extract and 1.5

Ascorbic acid - 4,0-10-2< / BR>
the production of bacterial fermentation in liquid form is 5,0109cells/ml Titer of bacteria after freeze drying of the leaven is 4,0109cells/ml.

Example 4.

Bacterial yeast in liquid or dry form get analogously to example No. 2 with the only difference that in the growth medium upon receipt of the uterine yeast impose additional ascorbic acid in the following ratio, wt.%:

Aqueous suspension of 20% corn extract - 5,0

Ascorbic acid - 5,5-10-2< / BR>
Sodium Selenite - 1,610-6< / BR>
Nonfat milk solids content of 13% - Rest

The titer production of bacterial fermentation in liquid form is 6,5109cells/ml Titer of bacteria after freeze drying of the leaven is 5,5109cells/ml.

Example 5.

Bacterial yeast in liquid or dry form get analogously to example 1 with the only difference that in the growth medium upon receipt of the uterine yeast impose additional amino acids-cystine in the following ratio, wt.%:

Aqueous suspension of 20% corn extract and 1.5

Sodium Selenite - 1,2510-6< / BR>
-cystine - 1,010-2< / BR>
Skim milk with the content of dry substances is Jr. The titer of bacteria after freeze drying of the leaven is 5,0109cells/ml.

Example 6.

Bacterial yeast in liquid or dry form get analogously to example 2 with the only difference that in the growth medium upon receipt of the uterine yeast impose additional amino acids-cystine in the following ratio, wt.%:

Aqueous suspension of 20% corn extract - 5,0

Sodium Selenite - 1,610-6< / BR>
-cystine - 2,510-2< / BR>
Nonfat milk solids content of 13% - Rest

The titer production of bacterial fermentation in liquid form is 8,0109cells/ml Titer of bacteria after freeze drying of the leaven is 7,0109cells/ml.

Example 7.

Bacterial yeast in liquid or dry form get analogously to example 1 with the only difference that in the growth medium upon receipt of the uterine yeast impose additional ascorbic acid and amino acids-cystine in the following ratio, wt.%:

Aqueous suspension of 20% corn extract and 1.5

Sodium Selenite - 1,2510-6< / BR>
Ascorbic acid - 4,010-2< / BR>
-cystine - 1,010-2< / BR>
Optireel form is 8,0109cells/ml Titer of bacteria after freeze drying of the leaven is 6,0109cells/ml.

Example 8.

Bacterial yeast in liquid or dry form get analogously to example 2 with the only difference that in the growth medium upon receipt of the uterine yeast impose additional ascorbic acid and cystine in the following ratio, wt.%:

Aqueous suspension of 20% corn extract - 5,0

Sodium Selenite - 1,610-6< / BR>
Ascorbic acid - 2,510-2< / BR>
-cystine - 5,510-2< / BR>
Nonfat milk solids content of 13% - Rest

The titer production of bacterial fermentation in liquid form is 9,0109cells/ml Titer of bacteria after freeze drying of the leaven is 8,0109cells/ml.

Bacterial yeast in liquid form is stored at a temperature of 8-10oC for 2.5 months while maintaining their activity, and in dry form for 1.5 years.

1. The method of producing a liquid or dry bacterial starter cultures for the production of fermented milk products, including cultivation of Lactobacillus acidophilus on growth nutrient medium containing skim milk and aqueous suspension of 20% kukurechani growth environment, contains milk and sodium citrate, cultivation, cooling and shutter speed with the subsequent packing of liquid yeast or mixing the latter with a protective environment, freezing and drying, characterized in that for obtaining a uterine culture of Lactobacillus acidophilus used strain Lactobacillus acidophilus n.v. 317/402 of "Narine" AAA, in the composition of growth nutrient addition use sodium Selenite at a concentration of (1,25 - 1,6) 10-6wt.%, and skim milk is used with a solids content of 9 - 13% in the following ratio, wt.%:

Aqueous suspension of 20% corn extract - 1.5 to 5,

Sodium Selenite - (1,25 - 1,6) 10-6< / BR>
Nonfat milk solids content of 9 - 13% - Rest

for cultivation of uterine leaven in the composition of the growth medium soloco use with the contents of sushi substances 14 - 18%, the concentration of sodium citrate in milk is (0,3 - 0,6) 10-2wt.%, the cultivation is carried out until the final titer of living cells of bacteria (4,0-8,0) 10-9in 1 ml of liquid yeast.

2. The method according to p. 1, characterized in that the composition of the growth of the nutrient medium to obtain uterine starter optional use of ascorbic acid to the Noah environment to obtain uterine yeast addition use amino acid - cystine at a concentration of from 1.0 to 2.5) 10-2wt.%.

4. The method according to p. 1, characterized in that the composition of the growth of the nutrient medium to obtain uterine leaven additionally use a mixture of the components listed in paragraphs.2 and 3.

 

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