Strain lactobacillus gallinarum, used to prepare cultured milk foods

FIELD: biotechnologies.

SUBSTANCE: strain Lactobacillus gallinarum I-12, having high antagonistic activity is deposited in the Russian National Collection of Industrial Microorganisms (RNCIM) under the registration number VKPM V - 10134 and may be used in production, for instance, of such cultured milk foods, as kefir, acidophilic milk, acidophilic-yeast milk.

EFFECT: invention makes it possible to produce a strain having high antagonistic activity and high speed of milk turning sour.

3 ex

 

The invention relates to biotechnology and the dairy industry represents a new strain mesophilic bacilli, intended for the production of fermented milk products and bacterial agents.

Izvesteni strains Lactobacterium acidophilum, Lactobacterium lactis, Lactobacterium plantatum, Lactobacterium fermenti, highly resistant to growth inhibition, the ability to stably form a viscous milk clot, have good compatibility with other strains of lactobacilli and pronounced physiological and biochemical properties.

The disadvantage of these strains is lower antibiotic activity.

A known strain Lactobacterium casei LMG P-22110, producing lactic acid and can have a significant positive impact on the narrowing of the Airways, for the preparation of nutrient compositions and medicaments for the treatment and prevention of pulmonary dysfunction in a subject (Patent RF №2407784 C2, publ. 27.12.2010,).

The disadvantage of this strain is lower antibiotic activity.

The task of the invention is the creation of fermented milk product with the use of lactobacilli on available nutrient media with high antagonistic activity.

The task is solved by the use of nutrient dense environments and liquid consistency: sterile obedire the Noe milk, gidrolizovannogo milk (pH of 6.8 to 7.0).

Local strain Lactobacillus gallinarum isolated in natural conditions of the microflora of kefir fungus.

Identification of the strain was performed according to the methodology described in the book Bannikova L.A. Selection of lactic acid bacteria and their application in the dairy industry. - M, "Food industry", 1975.

The strain is deposited in Russian national collection of industrial microorganisms and has a number VKPM B-10134.

Lactobacillus gallinarum In PMBC-10134 has the following characteristics:

1. Cultural-morphological:

- optional gone anaerobic;

- gram-positive bacilli;

- length of 6±0,02, width 0,7±0,02;

- fixed;

- located unit and chains.

- endospore do not form.

On the surface of agar medium (gidrolizovannogo milk) after 24 h at a temperature of 37-42°C form:

- the colonies are round forms;

- size of 1-1 .5 mm (point);

- the nature of contour edges is vague;

- the terrain is flat;

- smooth surface, Matt;

- color - grayish;

- structure - granular;

- soft consistency.

The study of cultural or morphological properties of selected strains of lactic acid microorganisms were performed on dense nutrient - agar milk.

2. Physiological-biochemical:

- the speed of ripening milk - 7 h;

Pres who ate the acid generating - 288°T;

a strain sprayway glucose, lactose, maltose;

grows at a temperature of 45°C-48°C;

- grows in gidrolizovannogo milk containing 2% and 4% NaCl;

- grows in gidrolizovannogo milk containing 20% bile;

- grows in mesopatamia broth at pH 8.3;

grows in milk with 0.4% phenol;

a strain can withstand heating at 60°C for 90 min;

a strain can withstand heating at 65°C for 30 minutes

3. Antibiotic activity:

the diameter of the zone of inhibition of growth relative to the representative of pathogenic Staphylococcus aureus was 26 mm;

the diameter of the zone of inhibition of growth relative to the representative of conditionally pathogenic Escherichia coli was 34 mm

Determination of antibiotic activity of Lactobacillus gallinarum In PMBC-10134 conducted on solid nutrient medium (MPA) by the method of diffusion in agar.

The method, conditions and medium composition for long-term storage of strains of lyophilization; at 4°C; environment MPG; Rogosa et al.; milk with chalk; the milk with yeast autolysate, glucose, litmus paper, liver extract and CaCO3; agar milk cheese whey.

The method, conditions and medium composition for growth of strain at 37°C; medium: agar milk cheese whey; milk, unsalted cheese whey with the holding not less than 4.0% lactose.

Optimal conditions and the composition of the medium for the fermentation temperature of 37°C; medium: cow's milk, unsalted cheese whey containing not less than 4.0% lactose, skimmed cow's milk.

The proposed new strain isolated from the microflora of kefir fungus is well adapted to local conditions, easy to grow and store. In addition, the strain has a high productivity and antibiotically activity against opportunistic and pathogenic microflora.

Due to their pronounced biological and antibiotic properties (ability to form viscous milk clot, the diameter of the zone of inhibition of growth of Staphylococcus aureus - 26 mm, Escherichia coli - 34 mm) strain represents the production value for the dairy industry.

Example 1. The use of Lactobacillus gallinarum In PMBC-10134 in the production of yogurt.

The milk is weighed, sorted and filtered, subjected to primary processing. It should be fresh, natural and meet the requirements of the standard.

In the production of kefir milk is cooled to the fermentation temperature of 20-25°C. Already pasteurized milk is poured into the reservoir-zakuani and make a pre-prepared yeast - 5-6% of the mass of milk. Leaven is also enriched with Lactobacillus gallinarum In PMBC-10134. After thorough mixing of coderivative left alone, providing through the water jacket a constant temperature. Milk sours to produce a dense clot acidity 90-100°So the duration of the fermentation is 10-12 hours at a temperature of not lower than 20°C. Upon reaching the desired acidity and viscosity of the bunch, the water circulation in the jacket to cease, in the annular space serves ice water at a temperature of 1-2°C and include a mixer for mixing the bunch, and more rapid cooling to a temperature of ripening. After reaching the temperature of a bunch of 12-16°C the cooling water stop and leave it alone for 4-6 h for maturation and development of yeast. Then the contents of the tank Doklady to a temperature of 8-10°C. to complete maturation.

Example 2. The use of Lactobacillus gallinarum In PMBC-10134 in the production of acidophilus milk.

Pasteurized milk fermented by Lactobacillus gallinarum In PMBC-10134. In pasteurized milk contribute 5% of yeast at a temperature of 42-45°C. Mucous product helps to preserve the uniformity of consistency even after thorough mixing it.

Example 3. The use of Lactobacillus gallinarum In PMBC-10134 in the production of acidophilus yeast milk.

In the pasteurized milk is cooled to 35°C, making sourdough prepared by co-cultivation of Lactobacillus gallinarum VK is M-10134 and dairy yeast. Fermented milk is poured into bottles, corked and placed for fermenting in thermostat, where is maintained at a temperature of 30°C until the formation of a clot. At the end of ripening, i.e. during the formation of the clot, bottles of milk pass into the room with a temperature of 18°C, where they stand 12-18 hours

In order to avoid too rapid accumulation of acidity and perekashivanija product due to increased development of Lactobacillus gallinarum In PMBC-10134 milk sours at a temperature of 30°C. the development of Lactobacillus gallinarum In PMBC-10134 slightly delayed, but develop yeast, and it turns out the clot, riddled with tiny bubbles of carbon dioxide. After the formation of a clot, the product is not subjected to immediate cooling, and kept in a warm chamber at 18°C for the best development of yeast. After discharge from the warm chamber, the product is cooled to a temperature below 8°C.

Lactobacillus gallinarum In PMBC-10134 used to prepare dairy products.



 

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