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Antiphage nutritional broth for activating starter populations

Antiphage nutritional broth for activating starter populations
IPC classes for russian patent Antiphage nutritional broth for activating starter populations (RU 2326163):
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FIELD: biotechnologies.

SUBSTANCE: the invention may be used for producing dairy products with high quality factors. A nutritional broth comprising skimmed milk, gum arabic, lithium citrate, D-glucosamine, L-rhamnose, D-arabinose, tap water.

EFFECT: improving the activation of 'direct inoculation' starter cultures, producing quality bulk starters; improving the quality and characteristics of dairy products; decreasing material losses at dairy products manufacturing facilities.

 

The invention relates to biotechnology, in particular the dairy industry, and can be used to produce dairy products with high quality indicators.

Due to the difficult environmental conditions currently obtaining a quality product is a rather difficult task. It is found that, more than in the original raw milk contains foreign substances, the more it bacterial inseminated, the harder it is to obtain a product with the required quality and safety. Infection starter microflora viruses-bacteriophages is one of the main reasons of obtaining non-standard dairy products. Defeat the bacteriophage may at any stage of production and leads to inhibition of the process of ripening or complete termination of the fermentation, the violation of consistency, loss of aroma, appearance blemish swelling later cheeses or deterioration of other indicators of quality dairy products. In addition, violation of the lactic acid process when receiving fermented products leads to material losses; increase the possibility of food-borne infections due to more active development of the residual microflora and secondary contamination, as well as creating the most favorable conditions for the development of pathoge the Noi or conditionally pathogenic microflora.

To prevent paralysis lactic cultures use different tools and methods: compliance with sanitary and hygienic conditions; maintaining a fully aseptic receive mode of production of starter cultures; creating aseptic production conditions; the rotation starter cultures; use favoritestest crops; the use of culture media, the braking effect of the phage.

Due to the fact that the use of equipment for the production of products under aseptic conditions require large expenditures of producers and dairy products anyway flows in the presence of bacteriophages (dairy and non-dairy raw materials, lysogeny culture), it is necessary to ensure a steady flow of technological process, which can be achieved by creating conditions unfavourable for the development of phage, and by making a variety of supplements that stimulate the growth of beneficial microflora.

Information concerning antirakovyh environments, based mostly on the fact that the infectivity of phages depends on the presence of calcium. Through the use of free calcium or poor calcium nutrient media can significantly reduce the present adsorption of bacteriophages on the host cell. Removal of calcium ions from milk using ammonium salts, phosphates, titration in production environments, the use of synthetic environments in large volumes to activate the starter microflora and obtain production of starter cultures is not widely applied because of the great complexity and the cost of the environments, complexities and possible further reduction in the activity of starter cultures in milk as less favourable nutrient medium.

Currently abroad known antirakovye nutrient medium on the basis of skim milk or whey or whey with dry skim milk [1, 2]. In domestic and foreign sources of information there is information about enhance the useful microflora using different additives. As activators starter microflora scientists recommend the use of potato extract, extract of bran; corn extract; hydrolysates; activator consisting of beta-lactoglobulin, albumin, alpha-milk albumin, casein and its derivatives, such as milk casein, rennet casein and Caseinates, Kappa-casein, beta-casein, yeast extract.

In U.S. patent [2], the nutrient medium in which suppression action of phages. The main components of the environments are whey and yeast extract. As tagoimurodov encouraged to use diammonium succinate (DAS), diammonium phosphate (DAP), diammonium adipate (DAA). The disadvantages of this invention should include that in the nutrient environments that use salts of phosphates as inhibitors of phages, can not develop all kinds of starter cultures [3]. The reason for this is the high energy of the CFU content of phosphates, which contribute to the suppression of beta-galactosidase activity of cultures, especially lactic acid bacteria Streptococcus thermophilus, the most widely used nowadays in the production of fermented products.

Closest to the proposed invention, the essential features include a U.S. patent [4], which describes the nutrient medium, simultaneously stimulating the development of bacteria and inhibiting the growth of bacteriophages. In the present invention as agents, stabilizing the fermentation of milk, it is recommended to use: growth promoters (casein is cleaved by enzymes, dextrose, yeast extract); pugongying (monoammonium phosphate, diammonium phosphate), neutralizing substances (magnesium phosphate, ammonium phosphate, calcium carbonate), and to improve the consistency of the products hydrocolloid stabilizers (gum Arabic, tragacanth, xanthan gum, or other). The disadvantages of this invention should include multicomponent composition of the nutrient medium, which increases the cost of its production, and that in the presence of phosphate decreases the activity of development of some species of lactic acid bacteria.

The analysis of literature data and results of own researches allow to make a conclusion about expediency of application in sostojatelnogo environment of monosaccharides (table 1), which contribute to the suppression of infection of cells of lactic acid microorganisms bacteriophage.

Table 1
No. The name of the nutrient medium Results development of fermenting microflora
Without phage With phage
Titratable acidity, °T pH The number of cells, CFU/ml Titratable acidity, °T pH The number of cells, CFU/ml
1 Sterile skim milk (control) 94 4,8 3·109 48 6,25 2·103
2 Sterile skim milk with the addition of D-glucosamine 95 4,2 5·109 72 the ceiling of 5.60 5·108
3 Sterile skimmed milk with added L-ramnose 96 4,0 2·109 88 5,03 6·108
4 Sterile skim milk is by adding L-arabinose 92 4,2 3·109 85 4,95 1,2·10

Such action on the phage due to the fact that some sacharine residues involved in the adsorption of the phage to the cell wall. Carbohydrate composition of cell fractions phagostable and pagosasprings cells differs. A clear difference is observed for lactococcal in the content of L-ramnose, D-galactose, D-glucuronic acid, etc. D-glucosamine, D-galactosamine, L-rhamnose, D-arabinose form a connection with phages and have on of lactococcal bacteriophages, thermophilic Streptococcus lactic acid Bacillus species Lactobacillus casei inhibitory effect.

From foreign sources of information it is known that natural polysaccharides (xanthan, alginate, guar gum, carragenan, cellulose gels, fibregum) can be used in the preparation of nutrient media as a stabilizer consistency. Gum Arabic (brand Fibregum) is one of the well known natural compounds, which is used as a food additive as a source of dietary fiber to enhance the functional properties of products, and to improve consistency formatiruem dairy products. When making fermented beverages gum Arabic allows to enrich the product fibers, to improve organoleptic characteristics, get more on OneNote taste, i.e. the best texture. Gum Arabic is widely used in various fields of food technology as an effective stabilizer of disperse systems.

Some authors reported that gum Arabic comes in synergistic interaction with exogenous bacteria, called probiotics, helping to increase their survival in the product, and during the passage through the body before entering the colon. High functional properties of gum Arabic due to the peculiarities of its structure. Abroad there are works in which gum Arabic is recommended to contribute in the production of starter culture for cheese to improve system stability. It is important that the gum Arabic stable in acidic media and at temperature processing.

The aim of the present invention is to provide antifirewall medium, simultaneously performs multiple functions for the activation of the starter cultures for direct Deposit and receive industrial starter at release formatiruem dairy products. The essence of the proposed solution lies in the fact that for the first time it is proposed to use in the composition of the nutrient medium gum Arabic in the amount of 10-30 g/l as paingiver and activator starter lactic acid microflora, while providing ignoreme is but the stabilization of the system. This can be explained by the fact that the chemical structure of gum Arabic belongs to the class of glycoproteins, i.e. biopolymers, the molecule of which contains fragments of both polysaccharide and protein nature. The constituent elements of polysaccharide fragments are such monomers as galactose, arabinose, rhamnose, glucuronic acid, which, apparently, have paingivers effect.

In addition, to reduce the effects of shock factors (adulteration of raw milk, raw milk extraneous chemical and inhibiting substances), as well as attacks of phages on bacterial cells are offered in a nutrient medium also have to add sugar. The results of these studies indicate that sugar such as D-glucosamine, L-rhamnose and L-arabinose have the above functions.

In the drawing shown on the ordinate axis the change in titratable acidity (°T) under cultivation sensitive starter microflora with bacteriophage time (h) on the horizontal axis (-◆- - skim milk with gum Arabic and phages; - - skimmed milk with sugar and phages; - - skimmed milk with added gum Arabic, sugar and phages; - - skim milk with phages).

In connection with wishare is raised by the material of this invention anciferova environment on the basis of skim milk with components that enhance development of cells of lactic acid bacteria, increasing their resistance to the action of unfavorable factors and the decrease of the adsorption activity of bacteriophages has the following structure.

Anciferova nutrient medium for the activation of starter lactic acid microflora, including to obtain production of starter cultures containing skim milk, activator development starter microflora, pugongying and water, characterized in that as paingiver and activator of development of lactic acid bacteria it contains gum Arabic, D-glucosamine, L-rhamnose, D-arabinose, further comprises sodium citrate, and water quality - water tap in the following components (g/100 cm3:

skimmed milk powder 10-14
gum Arabic 1-3
citrate sodium 0,03-0,05
D-glucosamine 0,20-0,25
L-rhamnose 0,14-0,18
D-arabinose 012-0,17
water water the rest of it.

The invention is illustrated by the following examples.

Prima is 1.

Prepare a nutrient medium (1 liter): 100 g of skim milk powder; 0.3 g sodium citrate; 10 g of gum Arabic; 2 g of D-glucosamine; 1.4 g L-ramnose; 1.2 g of D-arabinose; tap water (1 l). Skimmed milk powder dissolved in tap water at a temperature of 40-45°C, incubated for 20 minutes to swell proteins. Then add sodium citrate and gum Arabic, mixed well, filtered, poured into containers and sterilized at t=121°C (1,1 bar) for 15 minutes (to achieve sterility of the environment), then cooled to a temperature of (20±5)°C. In prepared nutrient medium contribute mentioned previously, the mixture of sugars, pre-dissolved in a small amount of distilled water and subjected to cold sterilization device "Steefel 250" company Millipore or equivalent system.

Example 2. Prepare a nutrient medium (1 l): 120 g of skim milk powder; 0.4 g sodium citrate; 20 g of gum Arabic; 2.3 g of D-glucosamine; 1.6 g L-ramnose; 1.5 g of D-arabinose; tap water (1 l). Skimmed milk powder dissolved in tap water at a temperature of 40-45°C, incubated for 20 minutes to swell proteins. Then add sodium citrate and gum Arabic, mixed well, filtered, poured into containers and sterilized at t=121°With (1.1 ATM) for 15 minutes (to achieve sterility of the environment), then cooled to a temperature of (20±5)°C. In prepared nutrient medium contribute mentioned previously, the mixture of sugars, pre-dissolved in a small amount of distilled water and subjected to cold sterilization device "Steefel 250" company Millipore or equivalent system.

Example 3. Prepare a nutrient medium (1 l): 140 g of skim milk powder; 0.5 g sodium citrate; 30 g of gum Arabic; 2.5 g of D-glucosamine; 1.8 g L-ramnose; 1.7 g of D-arabinose; tap water (1 l). Skimmed milk powder dissolved in tap water at a temperature of 40-45°C, incubated for 20 minutes to swell proteins. Then add sodium citrate and gum Arabic, mixed well, filtered, poured into containers and sterilized at t=121°With (1.1 ATM) for 15 minutes (to achieve sterility of the environment), then cooled to a temperature of (20±5)°C. In prepared nutrient medium contribute mentioned previously, the mixture of sugars, pre-dissolved in a small amount of distilled water and subjected to cold sterilization device "Steefel 250" company Millipore or equivalent system.

Literature

1. Patent 4851347 USA, Iit: C12N 001/20; Bulk starter medium. Willrett and other Publ. 25.07.1989, http://uspto.gov/.

2. Patent 4282255 USA, Iit: A23C 009/12; Method and starter compositions for the growth of acid producing bacteria and bacterial comositions produced thereby. Sandine and other Publ. 04.08.1981, http://uspto.gov/.

3. Daire Stokes, R. Paul Ross, Gerald F. Fitzgerald, Aidan Coffey. Application of Streptococcus thermophilus DPC1842 as an adjunct to counteract bacteriophage disruption in a predominantly lactococcal Cheddar cheese starter: use in bulk starter culture systems. // EDP Sciences, 81, 2001, p.327-334.

4. Patent 4806479 USA, Iit: C12N 001/38; Use of stabilizing agents in culture media for growing acid producing bacteria. Kegel and other Publ. 21.02.1989, http://uspto.gov/.

Anciferova nutrient medium for the activation of starter lactic acid microflora, including to obtain production of starter cultures containing skim milk, activator development starter microflora, pugongying and water, characterized in that as paingiver and activator of development of lactic acid bacteria it contains gum Arabic, D-glucosamine, L-rhamnose, D-arabinose, further comprises citric acid sodium and water quality - water tap in the following components (g/100 cm3:

skimmed milk powder 10-14
gum Arabic 1-3
citric acid sodium 0,03-0,05
D-glucosamine 0,20-0,25
L-rhamnose 0,14-0,18
D-arabinose 0,12-0,17
water water the rest of it.

 

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