Method of preparing ferment for pickle salting of sheepskin coat and fur stock

FIELD: leather and fur industry.

SUBSTANCE: method envisages culturing of kefir fungal or kurungal ferment (obtained in amount 50%) on a nutrient medium, which medium is pasteurized skim milk for four first culturing days, pasteurized mixture composed of skim milk and fat-free curds whey on 6-14th days, and pasteurized fat-free curds whey on 15-18th days. Culturing is carried out for 18 days at 22±1°C and mechanical shaking twice a day for 15 min to give ferment with acidity 350-360°T. Ferment may be added to pasteurized cooled milk or to pasteurized curds whey in amounts 25% followed by fermentation at 22±1°C and acidity 350-360°T.

EFFECT: increased stability of ferment (double storage time), its acid-generating capability, and population autoregulation, increased activity to accumulate lactic acid by 2 1/2 times, and reduced restoration time by 4-6 h.

2 cl, 4 tbl, 6 ex

 

The invention relates to biotechnology and can be used in light industry, namely in fur production during the process of pickling sheepskin and fur raw materials.

Known methods for producing fermented milk starter cultures, which are as follows: nutrient medium is sterilized, bring in sterile conditions, microorganisms and get a mother starter. From the mother of the leaven of the prepared production, which is further used for cooking food or bioconversion of plant raw materials.

For processes when conducting pickling sheepskin and fur raw materials, sterility is not necessary, so it is important to sour leaven had a population autoregulation and provided acidity pixellogo solution is not below 300°So

A method of obtaining a fermented product based on the normalized mixture of skim milk and cheese whey in a ratio of 5:1, followed by pasteurization, cooling and making a combined starter culture consisting of Lactobacillus acidophilus, kefir fungal and yeast Str. cremoris strain 3M-5, taken in the ratio of 1:4,5:4,5, culturing fermentation is carried out at a temperature of 20-22°S. In this paper we propose a method of obtaining a skim of calomel knogo product using as a medium a two-component mixture, ripening lasts 6-7 hours and the acidity of the finished product - 85-90°T (see A.S. NO. A, MPCAS/12, bull. No. 17, 07.05.93. A method of obtaining a fermented milk product).

The disadvantage of this method is its low acidity, high density clot and short time storage of the finished product - 90 hours, which eliminates the possibility of obtaining dairy starter with vysokokaloriynaya ability, and does not provide resistance to external influences.

The closest in technical essence and the achieved result to the claimed invention on the totality of symptoms is the method of obtaining yeast for high acid product. In this way the high acid starter culture obtained by culturing at a temperature of 19-21°From mesophilic, thermophilic, acetic acid bacteria, yeast, isolated from buttermilk and native microflora of cereals. The acidity of the finished product is 300-350°T (see patent No. 2147405, IPC 7 And 23 With 9/12 C 12 N 1/20. A method of producing yeast for high acid product).

The disadvantage of this method is its intensity, the use of aeration or mechanical shaking every four hours for 4-6 days, the difficulty of obtaining a stable symbiosis. According to this technology, the cultivation of mesophilic and t is rofiling microorganisms is performed separately at different temperatures, followed by mixing, which implies that the period of adaptation of thermophilic microorganisms for lower temperatures.

The technical object of the present invention is the development of technology for dairy starter culture, allowing its application in the production environment sheepskin, fur industry and to solve the environmental problem of pickling sheepskin and fur raw materials by reducing the number of aggressive chemical reagents used in accordance with the standard method (processing fur sheepskin, 1988), using secondary resources dairy industry.

The technical result of the invention is to increase the resistance of the leaven for pickling sheepskin and fur raw materials, its high acid forming ability and population autoregulation increased activity of the accumulation of lactic acid in 2.5 times, the duration of storage in 2 times, reducing the time remediation for 4-5 hours.

The technical result is achieved in that in the method of producing yeast for pickling sheepskin and fur raw materials, providing for cultivation on a nutrient medium kefir fungal or krugovoy starter culture obtained at home in the amount of 50%, as inoculum nutrient medium in the first five days of cultivation use the pasteurized skim milk, and 6-14 day - pasteurized mix consisting of skim milk and fat free cottage cheese whey, 15-18 day - pasteurized-fat cottage cheese whey, and the culturing is carried out for 18 days at a temperature of 22±1°C and mechanical shake 2 times a day for 15 minutes, getting starter with acidity 350-360°So

The technical result is also achieved due to the fact that after culturing the yeast with acidity 350-360°T make pasteurized and chilled milk or pasteurized fat cottage cheese whey in the amount of 25%, followed by ripening at a temperature of 22±1°and achievement of acidity - 320-330 So

The essence of the proposed method to obtain ferment for pickling sheepskin and fur raw material is that the proposed method provides initially culturing the inoculum on the pasteurized mixture, using only secondary resources dairy industry:

skim milk and pasteurized fat cottage cheese whey.

A distinctive feature of the cultivation of the proposed method is used as a nutrient medium for the parent of the leaven of the pasteurized mix consisting of skim milk and pasteurized is baziranoj cheese whey, conduct mechanical shake 2 times a day for 15 minutes.

During the first five days of cultivation as nutrient use pasteurized skim milk powder. On the sixth day (acidity 280-300°T) as the nutrient medium used pasteurized mixture of skim milk and fat free cheese whey in the amount of 100 cm3. Over the next 6-14 days change the percentage of skim milk and pasteurized fat free cottage cheese whey in a nutrient medium. With 15 days as of the nutrient medium used pasteurized fat cottage cheese whey.

Control of pH and the amount of titratable acidity of the starter. The results are shown in tables 1 and 2.

In the proposed method of obtaining yeast for pickling sheepskin and fur raw materials in the process of cultivation of the acidity reaches on the fifth day 283°T and the subsequent change of the composition of the medium slightly affects acid-forming ability. So on the ninth day was observed drop in pH values with a ratio of skim milk and pasteurized fat free cottage cheese whey, 1:1, with further cultivation, increase the proportion of Mastersound the th fat free cottage cheese whey is pasteurized mixture was observed high acid producing ability sour leaven, that indicates about the population of autoregulation.

The introduction of inoculum when using kefir fungal or krugovoy sourdough received at home, in the amount of 50% contributes to rapid adaptation of microorganisms to the new conditions and the stability of the acid generating during the whole period of cultivation on the background of changes in the composition of the nutrient medium.

With increasing amounts of applied inoculum over 50%, a rapid increase in acidity during the first 5 days up to 300°T, in the next day (6-18) reducing the acidity of up to 260°T, and when less than 50%, the decrease of the accumulation of acid on the growth of partobrazovane.

The process of cultivation for 18 days at a temperature of 22±1°C and mechanical shake 2 times a day for 15 minutes obespechyvayuschaya consistency and viscosity of starter cultures for the process of perelivania sheepskin and fur raw materials.

When the reducing temperature is less than 22±1°With the decrease of acidity up to 240-250°T and increased foaming when shaken. A temperature increase of more than 22±1°contributes to the increase of viscosity due to the growth slizeobrazujushchej forms of microorganisms.

Received on the proposed technology leaven stored at a temperature of -10° With over 40-50 days with double injection (once in 25 days) pasteurized mixture of skim milk and fat free cheese whey in a ratio of 1:1 in the amount of 10-15%.

Titratable acidity during storage is 280-300°So Reclamation is carried out at a temperature of 22±1°C for eight hours and double mechanical shaking for 15 minutes. Dose add pasteurized mixture is 30-40% of the original volume of ferment subject to reclamation. It is established that reclamation under these conditions ensures the stability of the acid generating.

From the obtained sourdough claimed method is proposed to obtain the production of fermented milk starter culture (CMH), for which the nutrient medium used pasteurized milk or pasteurized fat cottage cheese whey. The quantity of yeast is 25%, followed by ripening at a temperature of 22±1°C and achievement acidity 320-330°So the choice of the optimal parameters for the production of fermented milk starter cultures due to technical result underlying the developed method, namely the achievement of high values of titratable acidity of not less than 300°T for further use in the process of the peak is ivania sheepskin and fur raw materials for the purpose of loosening of the collagen fibers of the dermis without the formation of acid plumping. Optimal loosening of the collagen fibers is achieved if the sour leaven has a value of titratable acidity of not less than 300°So the Decrease in titratable acidity up to 200°T require an increase in the duration of treatment up to 48-72 hours, which may elitserien of putrefactive processes in the leather and weakening the connection of the hair with it.

The authors carried out an initial identification of microorganisms presented in dairy starter cultures. Selected pure culture, and a set of morphological, cultural, physiological and biochemical characteristics, an assumption was made about the generic rank of microorganisms. Presumably dairy starter culture presents the yeast Torulopsis species; coccoid forms Lactococcus; thermophilic bacteria-Lactobacilus typical types of acidophilus, casei; genus Microbacterium; acetic acid bacteria Acetobacter aceti.

The authors have conducted studies on the determination of the ratios of microorganisms obtained in dairy starter cultures. The results are presented in table 3.

Table 3

The ratio of the cultures obtained in microbial compositions
No.CultureCMCCMCCMCCMC
1Mesophilic streptococci1122
2Thermophilic lactobacilli2110,5
3Lactobacilius yeast0,250,2510,5
4Acetic acid bacteria0010,5

When significant changes in the ratios of microorganisms, due to the loss of some crops with multiple subcultures, dairy starter culture was reduced acid-forming ability, storage stability. In this regard, studies have been conducted and developed modes of storage and reclamation of dairy starter cultures for further use in the process of perelivania sheepskin and fur raw materials.

Thus, there were obtained a persistent sour leaven, highly acid-forming ability and population autoregulation. Characteristics of the obtained fermented milk starter cultures are presented in table 4.

Table 4

Comparative characteristics of the obtained fermented milk compositions
No. Name of indicatorKSKSKSKS
1Titratable acidity, °T315-320350-360330 to 340340-350
2The concentration of lactic acid g/DM328,0-28,831,5-32,429,7-30,630,6-31,5
3Active reaction medium, pH3,8-3,9of 3.7-3.83,8-3,93,8-3,9
4The duration of storage at a temperature of 8-10°C, d40405050

Milk composition obtained by the proposed method and having the specified composition, differ in biochemical and physico-chemical properties of the original starters. Activity accumulation of lactic acid increases 2.5 times. The duration of storage increased by 2 times. The time remediation is reduced by 4-5 hours.

With a slight change in the proportion of dairy starter culture obtained by this method, in contrast to control, maintain storage stability and high acid generating ability. The proposed method of producing fermented milk starter cultures for use in light p is the itsindustry with sheepskin and fur production is illustrated by examples.

Example 1

To obtain 19,5 DM3starter 1 DM3skim milk pasteurized at a temperature of 85°C for 3 min, cooled to a temperature of 23°and make kefir fungal yeast 0,5 DM3. The duration of the 1st stage of cultivation is 5 days. The temperature of cultivation - 23°C. during this time each day add 1 DM3pasteurized and cooled to a temperature of 230°With skim milk. Leaven during the whole time of cultivation 2 times a day is subjected to mechanical shaking duration 15 minutes After the expiration of 5 days in a sourdough type 1 DM3pasteurized and cooled to a temperature of 23°With a mixture consisting of 0.9 DM skim milk and 0.1 DM fat free cottage cheese whey. In subsequent 6-13 day every day type 1 DM3pasteurized, cooled to a temperature of 23 °With a mixture of skim milk and fat free cottage cheese whey. The ratio of components in the mixture daily change. The quantity of skim milk to reduce on 0.1 DM, thus increasing by 0.1 DM the amount of fat-free cottage cheese whey. In the total mass daily type 1 DM mixture. 14 day add pasteurized and cooled to a temperature of 23 °With a mixture consisting of 0.1 is m 3skim milk and 0.9 DM3fat free cottage cheese whey. In the next 15-18 day add 1 DM pasteurized, cooled to a temperature of 23°With fat free cottage cheese whey. The acidity of the finished ferment 350°So

Further leaven (3 No. 1) proposed to be used for biotechnological pickling sheepskin and fur raw materials.

Example 2

To obtain 40 DM3production of fermented milk starter 30 DM3skim milk pasteurized at a temperature of 85°C for 3 min, cooled to a temperature of 23°and contribute 10 DM3yeast-based kefir grains (C No. 1 in example 1). Dose inoculum is 25%. Ripening are for 16 hours with 3-fold mixing for 15 minutes at a temperature of 23°C. the Acidity of the finished fermented leaven (KM31) is 320°So

Example 3

To obtain 40 DM3milk ferments for biotechnological perelivania 30 DM3fat free cottage cheese whey, pasteurized at a temperature of 85°C for 5 min, cooled to a temperature of 23 °and contribute 10 DM3yeast-based kefir grains (C No. 1 in example 1). Dose inoculum is 25%. Ripening lead for 17 hours with 3x stirring for 15 minutes at a temperature of 23� C. the Acidity of the finished fermented leaven (CM) is 310°So

Example 4

To obtain 19,5 DM3symbiotic yeast 1 DM3skim milk pasteurized at a temperature of 84°C for 5 min, cooled to a temperature of 21°and contribute symbiotic krugovoy leaven in the amount of 0.5 DM3. The duration of the 1st stage of ripening is 5 days. The temperature of the fermenting - 21°C. during this time each day add 1 DM3pasteurized and cooled to a temperature of 21°With skim milk. Leaven during the whole time of cultivation 2 times a day is subjected to mechanical shaking duration 15 minutes After 5 days in the yeast type 1 DM3pasteurized and cooled to a temperature of 21°With a mixture consisting of 0.9 DM3skim milk and 0.1 DM3fat free cottage cheese whey. In subsequent 6-13 day every day type 1 DM3pasteurized, cooled to a temperature of 21°With a mixture of skim milk and fat free cottage cheese whey. The ratio of components in the mixture daily change. The quantity of skim milk to reduce on 0.1 DM3when this increase of 0.1 DM3the amount of fat-free cottage cheese whey. In the total mass daily on the addition, 1 DM 3of the mixture. 14 day add pasteurized mixture consisting of 0.1 DM3skim milk and 0.9 DM3fat free cottage cheese whey. In the next 15-18 days add 1 DM3pasteurized, cooled to a temperature of 21°With fat free cottage cheese whey. The acidity of the finished starter is 360°So

Further, the resulting ferment (C No. 2) used for biotechnological pickling sheepskin and fur raw materials.

Example 5

To obtain 40 DM3production of fermented milk starter 30 DM3skim milk pasteurized at a temperature of 86°C for 3 min, cooled to a temperature of 21°and contribute 10 DM3yeast-based krugovoy ferment (C No. 2 in example 4). Dose inoculum is 25%. Ripening are for 16 hours with 3-fold mixing for 15 minutes at a temperature of 21°C. the Acidity of the finished fermented leaven (CMS is 330°So

Example 6

To obtain 40 DM3symbiotic fermented milk ferments for biotechnological perelivania 30 DM3fat free cottage cheese sivorotki.procedite at a temperature of 86°C for 5 min, cooled to a temperature of 21°and contribute 10 DM3dairy starter culture (CMS in example 4). Dose inoculum is 25%. The ripening of the Vedas is t for 17 hours with 3x stirring for 15 minutes at a temperature of 21° C. the Acidity of the finished fermented leaven (CMS) is 320°So

Conducted by the applicant's analysis of the prior art, including searching by the patent and scientific and technical sources that contain information about the equivalents of the claimed invention, has allowed to establish that the applicant had not found the source, which is characterized by symptoms that are identical to all the essential features of the claimed method of producing fermented milk starter cultures. The definition from the list of identified unique prototype is closer to the totality of symptoms analogue, has allowed to establish the essential towards perceived by the applicant to the technical result of the distinctive features set forth in the claims.

Therefore, the claimed invention meets the conditions of "novelty" and "inventive step".

Compared with the prototype (see patent No. 2147405, IPC AS 9/12, C12N 1/20 "Method of obtaining yeast for high acid product"), the present invention allows to:

- to increase the activity of lactic acid accumulation in 1.5 times;

- increase the duration of storage in 2 times;

- reduce the time remediation for 4-5 hours;

to increase the resistance of the dairy compositions;

to increase acid-forming ability and population autoregulation.

Thus, featur is Amy a method of producing starter cultures are encouraged to use to obtain the production of fermented milk starter culture (KMZ) with subsequent application for perelivania sheepskin and fur raw materials and fur production light industry, which allows to make a conclusion on the compliance of the claimed invention, the criterion of "industrial applicability".

1. The method of obtaining yeast to perelivania sheepskin and fur raw materials, providing for cultivation on a nutrient medium kefir fungal or krugovoy starter culture obtained at home in the amount of 50%, as the nutrient medium in the first five days of cultivation use pasteurized skim milk, 6-14 day - pasteurized mix consisting of skim milk and fat free cottage cheese whey, 15-18 day - pasteurized-fat cottage cheese whey, and the culturing is carried out for 18 days at a temperature of (22±1)°and mechanical shaking 2 times day 15 min with getting yeast acidity 350-360°So

2. The method according to claim 1, characterized in that after culturing the yeast with acidity 350-360°T make pasteurized and chilled skim milk or pasteurized fat cottage cheese whey in the amount of 25%, followed by ripening at a temperature of (22±1)°and achievement of acidity 320-330°So



 

Same patents:

FIELD: fur industry.

SUBSTANCE: invention is directed to processing fur sheepskin intended for manufacturing clothing, headgears, footwear parts and other fur items. Crude fur sheepskin of all preservation types is subjected to soaking, first degreasing, squeezing, haircutting, and fleshing according to known technology. Then fur sheepskin is subjected to additional processing in aqueous solution of sodium chloride (15-20 g/L) and nonionic surfactant composition (1-2 g.L) for 2-6 h at 30-32°C. After second degreasing and washing, pickle salting is carried out for 20-24 h. 4-6 hours after the beginning of pickle salting, processing solution is supplemented by 3-5 g composition of nonionic surfactants (1:1 mixture of Neonol AF 9-12 and syntamide 5). Finally tanning and greasing are performed.

EFFECT: improved performance characteristics fur sheepskin intermediate product.

2 cl, 1 tbl, 5 ex

FIELD: fur industry, in particular, process for pickling of sheepskin fur coats and raw fur material.

SUBSTANCE: method involves pickling fur sheepskins in solution such as sour-milk composition having titratable acidity of at least 300 T, lactic acid concentration of at least 25 g/dm3 and medium active reaction below 3.5; providing said process at temperature of 30±2 C during 16 hours at variable mechanical action, with liquid to acid ratio of 7, sodium chloride consumption of 20 g/dm3.

EFFECT: improved quality of fur sheepskins due to reduced curling of hair-covering and improved elastoplastic properties thereof.

4 tbl, 4 ex

FIELD: defatting of crude sheepskin-and-fur material.

SUBSTANCE: method involves treating crude material in bacterial suspension having lipolytic activity of 20-30 units/g and proteolytic activity of 2.5-3.5 units/g. Suspension contains product of total microorganism vital activity used in an amount of 4-8 g/dm3, synthetic surfactant used in an amount of 0.25-0.5 g/dm3, and prokaryotic crop of Pseudomonas sp. type used in an amount of 107-109 cells/cm3, water the balance. Treatment is conducted at temperature of 40±2 C during 45 min by providing mechanical actions, and liquid coefficient of 7-10.

EFFECT: improved quality of defatting sheepskins, improved elastoplastic properties and reduced level of toxic contamination of sewage water.

3 dwg, 4 tbl

FIELD: leather industry.

SUBSTANCE: method comprises pickling, tanning, and neutralizing the semifinished item. During pickling and subsequent tanning, the picking liquid is provided with acetate sodium in amount of 0.2-0.5 % and, then, chromic tanner in amount of 1.5-1.8%. The tanning is carried out until the pH of the solution reaches 4.2-4.4.

EFFECT: enhanced quality of tanning.

2 tbl

FIELD: fur industry, in particular, method for evaluating pickling quality of leather web in tanning of fur and sheepskin raw material.

SUBSTANCE: method involves determining quantitative pickling characteristic of leather web of semi-finished product by using time of solving thereof in alkaline solutions, said time depending on number and kind of intermolecular bindings destructed during pickling. Solving of collagen in alkaline solutions depends upon nature of preliminary acidic preparing procedure. Solving is provided in aqueous solution of potassium hydroxide having concentration of 150 g/l and temperature of 18-20 C. Derma solving time is found after preliminary thermal processing at temperature of 60-65 C during 1.5 hours. Method may be employed both in production of fur and sheepskin products and in fur processing.

EFFECT: wider operational capabilities and reduced time for determining quantitative pickling characteristic of skin web.

1 tbl, 1 ex

FIELD: fur industry, in particular, method for evaluating pickling quality of leather web in tanning of fur and sheepskin raw material.

SUBSTANCE: method involves providing testing on parallel groups of fur sheepskin after pickling on three topographic portions of sheep skin surface: skirt, spine and neck portions; processing samples of each group with acid-salt solution for 24 hours; withdrawing sheepskins of each group from acid-salt solution in predetermined time intervals; removing excessive liquid; placing said samples into tensile testing machine and stretching lengthwise of spine line by 40% relative to initial length thereof; holding samples in stretched state for 1 min and withdrawing from tensile-testing machine; leaving samples in free state for 10 min; determining residual elongation value in mm.

EFFECT: reduced time for determining quantitative pickling characteristic of skin web.

2 tbl, 2 ex

The invention relates to light industry and can be used in fur production during the process of degreasing hair and leather fur skins
The invention relates to the leather industry, in particular to a method of treatment of skin obtained from raw materials of cattle intended for the manufacture of Shoe uppers, garments and leather goods
The invention relates to the leather industry, in particular to the method of manufacture of leather from leather obtained from raw materials of cattle intended for the manufacture of Shoe uppers, garments and leather goods

FIELD: biotechnology, agricultural microbiology.

SUBSTANCE: the present innovation deals with obtaining preparations for improving soil fertility, sanitizing the soil and, particularly refers to obtaining a biopreparation based upon association of bacteria. The suggested biopreparation contains bacteria as an association of bacterial strains Bacillus subtilis K-4, Bacillus subtilis Be-12, Bacillus amyloliquefaciens 30-40, at the ratio of (1-5):(1-5):(1-5) and fillers. The cultures of microorganisms being the participants of the association are stored in the collection of microorganisms in "BIO-AGAT-GROUP" Co. under the numbers of Bacillus subtilis K-4, Bacillus subtilis Be-12, Bacillus amyloliquefaciens 30-40. The novelty lies in the fact that each culture of the association should be grown separately, the obtained culture liquids should be mixed at the ratio of (1-5):(1-5):(1-5), moreover, the mixture of culture liquids should be supplemented with the following fillers: kaolin, soybean meal, hydrolyzate of coniferous extract and chlorophyllo-carotene paste mixture. The innovation enables to improve soil fertility, provides soil sanitizing and stimulates plant growth.

EFFECT: higher efficiency.

FIELD: agriculture, plant science.

SUBSTANCE: the present innovation deals with the technologies for pest control in grain varieties. Wheat seeds should be treated with lectin solution of strain Azospirillum brasilense Sp 7 at concentration of 20-40 mcg/ml for about 30-60 min. The innovation enables to increase germinating capacity of wheat seeds by 40%.

EFFECT: higher efficiency.

1 ex

FIELD: biotechnology, microbiology.

SUBSTANCE: invention proposes the strain Bifidobacterium bifidum 79-31 that is isolated from bowel content of health nurseling baby and this strain is multiplied actively in nutrient medium with accumulation of industrial biomass for short (12-24 h) culturing period and with the high concentration of bifidobacteria. The strain Bifidobacterium bifidum 79-31 possesses avid-forming activity, antagonistic activity with respect to pathogenic and opportunistic microorganisms and able to ferment milk. Invention provides normalization of the human body microbiocenosis being among them digestive and urogenital tracts, cutaneous and mucosa integuments and expands assortment of similar agents also.

EFFECT: improved and valuable properties of strain.

2 tbl, 5 ex

FIELD: biotechnology, microbiology.

SUBSTANCE: invention proposes the strain Bifidobacterium longum GV-15 that is isolated form the bowel content of health adult man and this strain is multiplied in different nutrient media with accumulation of industrial biomass and with the high concentration of bifidobacteria. The strain Bifidobacterium longum GV-15 possesses acid-forming activity, antagonistic activity with respect to pathogenic and opportunistic microorganisms and able to ferment milk. Invention proposes normalization of the human body microbiocenosis being among them digestive and urogenital tracts, cutaneous and mucosa integuments and expands assortment of similar agents also.

EFFECT: improved and valuable properties of strain.

2 tbl, 5 ex

FIELD: biotechnology, microbiology, food processing, medicinal and cosmetic industry.

SUBSTANCE: invention proposes the strain Bifidobacterium bifidum 79-32 that is isolated from the bowel content of health nurseling baby, and this strain is multiplied actively in nutrient media with accumulation of industrial biomass for short (12-24 h) culturing period and with the high concentration of bifidobacteria. The strain Bifidobacterium bifidum 79-32 possesses acid-forming activity, antagonistic activity with respect to pathogenic and opportunistic microorganisms and able to ferment milk. Invention provides normalization of the human body microbiocenosis being among them digestive and urogenital tracts, and expands assortment of similar agents also.

EFFECT: improved and valuable properties of strain.

2 tbl, 5 ex

FIELD: biotechnology, microbiology.

SUBSTANCE: invention proposes the strain Bifidobacterium bifidum 79-30 that is isolated from the stomach content of health nurseling baby and this strain is multiplied actively in nutrient medium with accumulation of industrial biomass for short (12-24 h) culturing period and with the high concentration of bifidobacteria. The strain Bifidobacterium bifidum 79-30 possesses acid-forming activity, antagonistic activity with respect to pathogenic and opportunistic microorganisms and able to ferment milk. Invention provides normalization of the human body microbiocenosis being among them digestive and urogenital tracts, cutaneous and mucosa integuments and expands assortment of similar agents also.

EFFECT: improved and valuable properties of strain.

2 tbl, 5 ex

FIELD: biotechnology, microbiology.

SUBSTANCE: invention proposes the strain Bifidobacterium longum ABD-6 that is isolated from the stomach content of health adult man, and this strain is multiplied in different nutrient media with accumulation of industrial biomass with the high concentration of bifidobacteria. The strain Bifidobacterium longum ABD-6 shows acid-forming activity, antagonistic activity with respect to pathogenic and opportunistic microorganisms and able to ferment milk. Invention provides normalization of the human body microbiocenosis being among them digestive and urogenital tracts, cutaneous and mucosa integuments, and expends assortment of similar agents also.

EFFECT: improved and valuable properties of strain.

2 tbl, 5 ex

FIELD: biotechnology, microbiology.

SUBSTANCE: invention proposes the strain Bifidobacterium adolescentis DBA-2 isolated from the stomach content of health adult man, and this strain is multiplied in different nutrient media with accumulation of industrial biomass with the high concentration of bifidobacteria. The strain Bifidobacterium adolescentis DBA-3 shows the acid-forming activity, antagonistic activity with respect to pathogenic and opportunistic microorganisms and able to ferment milk. Invention provides normalization of human body microbiocenosis being among them digestive and urogenital tracts, cutaneous and mucosa integuments and expends assortment of similar agents also.

EFFECT: improved and valuable properties of strain.

2 tbl, 5 ex

FIELD: chemical industry; mining industry; other industries; method of the biological purification of the sulfur-containing waste waters.

SUBSTANCE: the invention is pertaining to the method, which provides for the biological purification of the sulfur-containing waste waters. The biological purification of the sulfur-containing waste waters is exercised in the aerotank with usage of the micro-organisms-destructors. In the capacity of the micro-organisms- destructors use association of the strains Penicillium sp. №15 and Thiobacillus sp. №3 in the ratio 4:1. The degree of the biological purification of the sulfur-containing waste waters makes 85.2 %. The method allows to increase effectiveness of the biological purification of the sulfur-containing waste waters.

EFFECT: the invention ensures the increased effectiveness of the biological purification of the sulfur-containing waste waters.

3 dwg, 6 tbl, 6 ex

FIELD: biotechnology, microbiological industry, agriculture.

SUBSTANCE: invention relates to preparing agents used for protection of plants against pathogens of agricultural crops and grape diseases with growth-stimulating effect. Proposed preparation for protection of plants comprises cultural fluids of the microorganism strain Bacillus subtilis BAG-65 and actinomycete Streptomyces sindenensis BAG-55 and accessory additives and filling agents. The microorganism strain Bacillus subtilis BAG-65 possesses bactericidal, fungicide and growth-stimulating properties. The actinomycete strain Streptomyces sindenensis BAG-55 possesses fungicide and bactericidal properties simultaneously. Method for preparing the preparation involves separate culturing the microorganism strain Bacillus subtilis BAG-65 and actinomycete strain Streptomyces sindenensis BAG-55 under the additional feeding condition, mixing the microorganism strain Bacillus subtilis BAG-65 cultural fluid and actinomycete Streptomyces sindenensis BAG-55 cultural fluid in the ratio = (10-1):(1-1) and addition of accessory additives and filling agents to the prepared mixture. Invention provides protection against the most harmful pathogens and possesses the growth-stimulating effect.

EFFECT: enhanced and valuable biological properties of preparation.

8 cl, 10 tbl, 7 ex

FIELD: biotechnology, microbiology.

SUBSTANCE: invention proposes the strain Bifidobacterium bifidum 79-31 that is isolated from bowel content of health nurseling baby and this strain is multiplied actively in nutrient medium with accumulation of industrial biomass for short (12-24 h) culturing period and with the high concentration of bifidobacteria. The strain Bifidobacterium bifidum 79-31 possesses avid-forming activity, antagonistic activity with respect to pathogenic and opportunistic microorganisms and able to ferment milk. Invention provides normalization of the human body microbiocenosis being among them digestive and urogenital tracts, cutaneous and mucosa integuments and expands assortment of similar agents also.

EFFECT: improved and valuable properties of strain.

2 tbl, 5 ex

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