Probiotic food product with extended storage life

FIELD: food industry.

SUBSTANCE: invention relates to a food product with extended storage life and to usage of probiotic spores and/or resting cells as a probiotic ingredient in the said product. The product is chosen from the group containing milk products, fruit juices and fruit beverages. The probiotic spores are chosen from the group containing bacterial, yeast and fungous spores. The resting cells are chosen from bacterial, fungous and/or yeast and/or their mixtures. The produced is stored under uncooled conditions during a long period of time by way of probiotic bacteria spores inclusion.

EFFECT: probiotic organisms contained in fruit juices and beverages remain viable during a longer period of time in comparison with live probiotics.

23 cl, 9 ex

 

The invention relates to containing probiotic food product, particularly to a food product with a long shelf life. More specifically the invention relates to a liquid dairy product (such as, for example, milk beverages derived from milk products and dairy food ingredients) or fruit juice.

Probiotics are defined as live microorganisms, which, when introduced in sufficient quantities, will benefit the health of the host body (FAO/who). By definition, all probiotics have proven non-pathological nature. In General, the health benefits associated with improving the balance of microflora in the gastrointestinal tract of humans or animals.

The fact that the microflora of the gastrointestinal tract is important for the human condition, known for a long time. For example, review, 1970, entitled "Normal fecal flora of human rights", published in The American Journal of Clinical Nutrition (volume 23: str-1465), begins with the following text: "the influence of the balance of the normal flora of the intestinal tract on the health and well-being of the host body is well described". It is reported that intestinal bacteria are involved in the metabolism of many different components: carbohydrates (e.g., prebiotics, sugars), proteins, fats, cholesterol, nucleotides, is ormanov, of vitamins and minerals. Ecology of the human microflora among other influences: natural resistance, immunity, osteoporosis, cancer and the incidence of caries. In many publications presents mechanistic explanations and clinical studies demonstrating the effectiveness of the microflora, resulting in the gastrointestinal tract, on the development of resistance to infection. Also, the intestinal microflora (as temporary colonizing probiotic species) is influenced by, among other things, on the following aspects: gut health (e.g., epithelial functionality, increase mucous, epithelial barrier function, mucosal immunity, patterns of bowel movements, intestinal transit), atopic diseases, vaginal infections, skin diseases, good health and a person's mood. In fact, it can be argued that the microflora effective anywhere in or on the human body.

The invention relates to food products, particularly milk and/or fruit (juices) origin. The type of these products specifically intended for daily consumption and is designed to provide a positive impact on the health of humans and animals and/or to facilitate the inconvenience of humans and animals. It is considered that the proposed efficiency which you are restoring, return to balance or strengthen the ecology of microbes that are present in and on the body of humans and animals.

Well known for providing dairy products probiotic microorganisms, usually of the genus Lactobacillus, for example, Lactobacillus paracasei, Lactobacillus casei, lactobacillus helveticus, Lactobacillus rhamnosus and Lactobacillus johnsonii, lactobacillus acidophilus, Lactobacillus salivarius, Lactobacillus or other and of the genus Bifidobacterium, such as, for example, Bifidobacterium animalis, Bifidobacterium lactis, Bifidobacterium bifidum, Bifidobacterium Breve, Bifidobacterium longum, Bifidobacterium lactis, Bifidobacterium infantis, and others. As probiotics are also other strains. In 1917, Alfred Nissle isolated from the feces of a soldier who fought in the first world war and who did not develop enterocolitis during serious outbreaks of shigellosis, a strain of Escherichia coli. Because antibiotics were not yet invented, this strain was used successfully for the treatment of acute cases of infectious intestinal diseases (salmonellosis, and shigellosis). Another widely known example is the subspecies of Lactobacillus delbrueckii subsp. Bulgaricus, motionless and etiology bacterial strain, which is one of several bacteria used for the production of yogurt. Ilya Ilyich Mechnikov, Russian biologist, was confident in his assumption that regular consumption of yogurt leads to a long and healthy life of Bulgarian peasants. It is assumed that the origin is of Odilo because present in yogurt probiotic species Lactobacillus bulgaricus. O. Adolfsson et al. write in "American Journal of Clinical Nutrition" (2004, volume 80, str-256)that the yogurt itself also has applications in medicine, in particular for the treatment of various gastrointestinal conditions, a Ripudaman S.Beniwal, et al. reported in "Digestive Diseases and Sciences", volume 48, str-2082) on the positive effects in the prevention of diarrhea associated with antibiotics. Not wishing to be bound by theory, the inventors are confident that described the beneficial effects associated with the audience in these yogurt lactic acid bacteria.

Some probiotic strains are able to produce bioactive components that may induce additional effect to the direct effect, which has probiotic strain, or which in some cases they are provided. A good example of the presence of such additional benefits of the probiotic strain is Bacillus subtilis var. natto, which produces vitamin K2, which helps protect against degeneration of bones. Another example can be Mortiella spp. (spp. means subspecies), which produce large amounts of LC-PUFA (long-chain polyunsaturated fatty acids), which include arachidonic acid, which can regulate the function of the cytoskeleton of epithelial cells and through the last functionality of the epithelial barrier. Another example is Bacillus subtilis, which which can produce antibiotics, modulating gastrointestinal microflora.

The use of probiotics in dairy products with limited shelf life are well known. The use of probiotics in fruit juices or other types of juices is a virtually unexplored area.

The above products usually are fresh products with a limited shelf life, and, as a rule, require storage with cooling. Many dairy products and fruit juices are produced in the form of products with a long shelf life that can be stored without refrigeration. The problem is that probiotics may not be included in these products without any negative impact on them or without risk to their expiration date. Probiotic microorganisms can not be effectively used in foods such as dairy products and fruit juices with a long shelf life, because the reduction of the shelf life will be to destroy the raison d'être of such products. Therefore, it is desirable to provide a method in which foods with a long shelf life can also be ensured effects associated with probiotic microorganisms.

The term "food product with a long shelf life" usually refers to the product or its components or by using special education is otki, or with both, amenable to conservation and can be stored for an extended period of time (for example, for two weeks or more, preferably within a few months, and more preferably within a few years, which will be defined below), and most preferably can be stored in ambient conditions, i.e. without cooling.

In order to more effectively address the above-mentioned requirements, the invention provides, in one embodiment, a food product with a long shelf life containing probiotic organisms in a dormant state. These include fungal, yeast and bacterial spores or resting cells. In another embodiment the invention provides a liquid pasteurized food product selected from the group consisting of dairy drinks, fruit juices and their concentrates, the product contains probiotic fungal, yeast and/or bacterial spores or resting cells. In yet another embodiment the invention relates to the use of probiotic bacterial, yeast and/or fungal spores or dormant cells as probiotic ingredients in food products with a long shelf life, and especially in pasteurized liquid food product selected from the group consisting of mol is cnyh drinks, fruit juices and their concentrates. In another embodiment the invention provides a food product derived from milk food ingredient (for example, "Deminal 90" and/or "GOS" and/or lactose, which is produced by the "Friesland Foods DOMO" and/or other derived from milk ingredient, which can be used for nutritional purposes), fermented milk product containing probiotic spores or resting probiotic cells. In a further embodiment, the invention relates to the specified use in order to preserve the shelf life of probiotic food product with a long shelf life. That is, it allows you to get a probiotic food product on the basis of the food product with a long shelf life, and leaves the possibility of storage of the product is the same as without the addition of the probiotic. Preservation of shelf-life does not necessarily mean that the shelf life is exactly the same as it may (in any way) the introduction of probiotic spores or dormant vegetative cells. Whatever it was, it would mean that the product remains identifiable as a food product with a long shelf life, as mentioned above, and as further defined below.

In addition to the advantage of reduced or absent microbial growth during storage, the more the positive benefit is achieved in the case of relatively acidic foods, and particularly beverages such as fruit juices and yogurt or yogurt drinks, in which resting probiotic organisms, compared with live probiotics remain viable for a longer period of time.

It is noted that WO 2004/080200 refers to the addition of probiotic spores to food products, and in particular to the addition to animal feed. The document affects the stability of probiotic bacteria. The document does not apply to the use of probiotic bacterial, yeast and/or fungal spores or dormant bacterial, fungal or yeast cells, or combinations thereof in probiotic food products with a long shelf life. Other sources of bacterial disputes include WO 2007/066108; WO 03/039260; Wolken et al., Trends in Biotechnology, vol.21, no. 8, 1 August 2003, pages 338-345; Hong et al., PEMS Microbiology Reviews, vol.29, no 4., 1 September 2005, pages 813-835; Casula et al., Applied and Environmental Microbiology, vol.68, no. 5, May 2002, pages 2344-2352. None of the documents is not related to the food products with a long shelf life.

The present invention uniquely provides for the possibility of use in food products with a long shelf life of one or more of the many bacterial and/or fungal species that inhabit our gastrointestinal tract and/or used for an extended period of time to sweat is ellenia person or for the production of food for humans. Species that can be used in this context, preferably selected from those present in the human gastrointestinal tract, and more preferably from those that originate from the following genera: Lactobacillus, Bifidobacterium, Veillonella, Desemzia, Coprococcus, Collinsella, Citrobacter, Turicibacter, Sutterella, Subdoligranulum, Streptococcus, Sporobacter, Sporacetigenium, Ruminococcus, Roseburia, Proteus, Prevotella, Parabacteroides, Papillibacter, Oscillospira, Melissococcus, Dorea, Dialister, Clostridium, Cedecea, Catenibacterium, Butyrivibrio, Buttiauxella, Bulleidia, Bilophila, Bacteroides, Anaerovorax, Anaerostopes, Anaerofllum, Enterobacteriaceae, Fermicutes, Atopobium. Alistipes, Akkermansia, Acinetobacter, Slackie, Shigella, Shewanella, Serratia, Mahella, Lachnospira, Klebsiella, Idiomarifia, Fusobacterium, Faecalibacterium, Eubacterium, Enterococcus, Enterobacter, Eggerthella. The species may also occur from fungal groups such as yeast, records of Ascomycetes, zygomycetes and deuteromycete, and most preferably from the group of Aspergillus, Torulopsis, Zygosaccharomyces, Hansenula, Candida, Saccharomyces, Clavispora, Bretanomyces, Pichia, Amylomyces, Zygosaccharomyces, Endomycess, Hyphopichia, Zygosaccharomyces, Kluyveromyces, Mucor, Rhizopus, Yarrowia, Endomyces and/or Penicillium.

In accordance with the invention, the species of the above genera or groups can be used in the food product with a long shelf life in the resting form (i.e. in the form of spores or/and in an inactive form, which may occur in the absence of environmental cell environment conditions are suitable for vegetative growth, causing the cell remains at rest or is stationary). For professionals it will be obvious that the food product, contains probiotics in the resting form, cannot be excluded from the range of products, also containing non-viable probiotics (which do not help and do not hinder the invention). In an alternative embodiment, depending on the food product, the desired shelf life and storage conditions, possibly uniting the rest of probiotics used in accordance with the invention, with a conventional, unmodified probiotics. It would be desirable if at least half of probiotics in the product was in a state of rest, and more preferably, if the ratio was about 50:50 (i.e. from 60:40 to 40:60). However, given the wide range of quantities of probiotics, which can be used in food products, you can join unchanged and the rest of probiotics (e.g., spores), the number of ratios in the range from 90:10 to 10:90, or even from 99:1 to 1:99.

Fungal, yeast or bacterial species of the above genera or groups, which by definition are not pathogenic, can be used both in the form of spore, and Nesporova product, as described here, the quality of probiotic products with a long shelf life. In this regard, it is considered that substantially all non-pathogenic microbial species fungal, yeast and bacterial origin, which can be the state of resting or spore forms, can be used in a probiotic product with a long shelf life.

Bacterial spores (also known as endospores) are resting phase, detected in some types of bacteria. Endospores are formed in vegetative cells (sporangia) in response to adverse changes in the environment. The original bacterial cell replicates its genetic material and one copy of this is surrounded by a durable coating. The outer portion of the cell then splits, which, therefore, leads to the release of spores, which is well protected by a coating from the influence of such factors as heat, cold, radiation, or which becomes unnecessary in biogenic substances, such as water or air. Essentially, the spores are able to germinate and, thus, to ensure growth until that time, spore-forming bacteria.

Mushroom spores are resting phase found in yeast and fungal cells under certain conditions, the environment, and there are many fungal and yeast cells. In the natural environment, asexual reproduction by vegetative spores or through mycelial fragmentation allows you to more quickly settle, compared to sexual reproduction. For example, the sporulation Baker's yeast Saccharomyces cerevisiae is a response to the depletion of nutrients. Image is of the dispute may be divided into two stages. The first is the formation within the cell cytoplasm new membrane of cells that give rise to plasma membrane disputes. During the second stage, the dispute Matures, becoming surrounded megaplasticheskoi spore wall, which provides resistance to external loads. Asexual spores colonise new habitats, sprouting depending on environmental conditions, such as, for example, the activity of water, light, nutrients and/or preservatives (natural or synthetic ingredients that are added to food to prevent collapse due to microbial growth by limiting vegetative growth).

Thus, probiotic, yeast, fungal and/or bacterial spores present in food products with a long shelf life, according to the invention are in fact probiotic yeast, fungi or bacteria or their combinations in the "resting" stage. The preferred form of the present invention is a dispute, formed by yeast, fungi and/or bacteria, and there are environmental conditions that maintain the cells in this resting stage. In addition, probiotic cells, fungal, yeast or bacterial origin, which are not in the form of spores, are part of the food product with a long period is wound in accordance with the invention. After the consumption of food, disputes are subjected to conditions that allow them to germinate, or the environmental conditions change "resting" state of fungal, bacterial or yeast cells in the intestine, thus, benefiting the health, where this is necessary, comparable to the consumption of yeast, fungi or bacteria themselves. Spores or resting cells can also be effective in the gastrointestinal tract, while still in the resting phase or the phase of the dispute and not going to vegetation (e.g., through competitive exclusion of binding sites pathogens or by stimulation of the immune system proteins to the cell wall glycoproteins or structures).

Although probiotic bacterial, fungal or yeast spores can be incorporated into many food products with a long shelf life, the invention in the most preferred form relates to acidic products. The acidity of the product will save bacterial spores at rest. After the consumption of this state will be stored in the stomach (which obviously has an acidic environment). After raising the pH in the intestine, the dispute an opportunity for germination. The source in this respect is the work of Gabriella Casula and Simon M. Cutting in "Applied and Environmental Microbiology, may 2002, pages 2344-2352. The invention also includes the products, who have certain other conditions, such as, for example, low water activity (for example, condensed milk), for products that do not support certain power requirements used probiotic species in the form of spores or dormant, as well as such as the absence/presence of light and/or oxygen. Bacterial, yeast and fungal spores and/or resting cells will depend on the strains and their conditions of stay in a state of rest, but in the case of opening the packaging and consumption, the cells can begin to grow and move on to the vegetation.

The products according to the invention are stored in a state in which disputes and/or resting cells will not grow, or in conditions in which cells remain resting, for example, in conditions of low water activity, while preferred are the products that disputes do not have the possibility of germination or in which cells remain resting, such as acidic products, products with limited access to nutrients, foods with preservatives, and/or dark conditions, or a combination of two or more of the above-mentioned conditions (e.g., limiting access to nutrients in combination with pH and preservatives). Preferred products are selected from the group consisting of dairy written in the Cove, products derived from milk, such as yogurt, and dairy ingredients in powder form (such as, for example, lactose, whey and/or products containing casein proteins), fruit juices and their concentrates. the pH of these products are in General in the range from 2 to 7 (from fruit juices minimum values, yogurt - 4, full-fat milk - 6-7). The invention can also be applied in other acidic foods, in which the acidity is required to ensure a long shelf life (and ultimately pasteurization), such as cream cheese (pH 4,88) or cheese (pH 5), hard cheeses of different periods of ripening, the cheese, which was fermented or who received their characteristic taste after exposure to bacteria or fungi, either inside or outside of the cheese, or such as fruit composition. You can also apply the invention to the condensed milk (with sugar or without it), in which the water activity is low. Another application may include packing materials that will keep the product in the darkness.

As mentioned above, the invention relates to food products with a long shelf life. This products, which can be stored without refrigeration, and specifically, fruit juices, fruit drinks, milk products, which were the wearable is the top priority for storage without refrigeration. "Storage" is the period from the packaging of the product with protection from clumsy handling, in particular, milk drink or fruit juice or beverage containing fruit juice, before opening the packaging protected from inappropriate treatment for the consumption of the product. This retention period, usually identified by date of "best before" (or similar wording in different languages) on the package.

As for dairy products, for example milk beverages, such as milk, chocolate milk, yogurt drinks, then a product with a long shelf life can have a shelf life (without cooling) more than 12 days. In particular, this means the retention period, the retention period without cooling) more than 45 days, and in particular from 45 days to 6 months, preferably 6 to 12 months, and more preferably 12-24 months. Sweet condensed milk can have a shelf life of 5-10 years. Fruit juice product with a long shelf life, typically has a shelf life (storage period without cooling) from 13 to 26 weeks. Drinks containing fruit juices have a shelf life (storage period without cooling) from 3-6 months or above. Storage without refrigeration means storage in environmental conditions, which may differ depending on the climatic region. Of course, from time to time, keeping out of the refrigerator, moreproject in an environment with temperature, coinciding with the temperature in the refrigerator, say up to 7°C and below, for example, at 0°C. Thus, although not excluded storing food long at such low temperatures, the specialist will be quite clear that the term "long term storage" means the storage capacity at temperatures higher than in the refrigerator, which will, as a rule, is higher than 8°C, in particular at least 10°C, mainly down to 50°C., in particular up to 40°C. In particular such storage will be on a shelf in a store, for example, at 15°C-25°C.

There are various ways to make food products with extended shelf life". They range from temperature treatments such as pasteurization and sterilization, before adding preservative agents. In the context of the invention, and comparing with the normal meaning of the term processing sterilization refers to such a high temperature treatment that kills all forms of life, including spores. It is obvious that the invention is not applied add the dormant cells or spores to the process, such as sterilization, designed to destroy all microbial life. The specialist will be clear that even if products with a long shelf life subjected to such process, resting probiotics can be applied to the food products with a long duration, after these products are subjected to heat treatment processes, which may vary from pasteurization prior to sterilization.

Dairy products with a long shelf life and fruit products, as a rule, receive pasteurization. Pasteurization refers to various forms of processing high temperature, determined by the temperature and processing time. Thus, conventional pasteurized "fresh" milk that can be stored for several days refrigerated, handled the so-called method "HTST (high temperature/short time - high temperature/short time). This conventional pasteurization typically is heated to about 72°C for 15-20 seconds. In contrast, a "fresh" milk, the invention is specifically applied to products that pastresults way, which is necessary for storage without refrigeration (hereinafter referred to, in the context of the invention, "pasteurization for long term storage"). Other reasons why foods are suitable for storing long, include low pH and/or low water activity and/or limiting access to picattinny substances and/or the presence of preservatives and/or the absence of light in food.

Pasteurization, as a rule, he is by many successive heat treatments or by one of thermal treatment, as a rule, at a temperature in the range from 60°C to 110°C. the heat treatment Process for pasteurization depends not only on the material, but also on other parameters of conservation such as pH, temperature storage, and water activity.

A concrete example of the heat treatment is UHT-treatment (Ultra High Temperature - ultra-high-temperature pasteurization or aseptic). As a rule, it is called the ultra pasteurization. Preferred treatments are those that are specified in the Handbook Tetra Pak Diary Processing Handbook" (for dairy products), and those indicated Steven Nagy in Fruit Juice Processing Technology". Particularly suitable UHT treatments are heated to 135-150°C for 1.5-4 seconds (dairy products), and in the case of fruit juice within 15-60 seconds at a temperature 95-90°C. More preferred treatment, especially for dairy products, is heated to 138°C and 143°C in a fraction of a second.

Another treatment for "pasteurization for long term storage, i.e. processing pasteurization, leading to producing products with a long shelf life, is HHST-pasteurization (higher heat/shorter time - high heat/short period of time), which is located between HTST and UHT in terms of temperature and time. Regardless of the specific type of processing defined is to ensure a long shelf life, the invention preferably relates to products that can be stored without refrigeration, and particularly to products that are subjected to thermal processing to achieve this status.

Preferably, the food product with a long shelf life contained 104-1010SOME probiotic spores on a daily portion of the food product, preferably 105-1010CFU, more preferably 106-1010SOME, most preferably 108-1010SOME.

Above, special attention was paid to the bacteria. However, the invention is not limited to them. Can be used all disputes capable of sporoobrazovanie or finding dormant fungi and yeast. Probiotic bacteria are known to the person skilled in the art and do not require explanation in this document. The same applies to information about which (mycelium) of fungi and bacteria capable of sporoobrazovanie. Preferred examples include yeast and fungi Apergillus oryzae, Aspergillus soyae, Torulopsis versatilis, Zygosaccharomyces solae, Hansenula spp.(for example, anomald), Torulopsis spp., Candida etchellsii, Candida versatilus, Saccharomyces spp. (S. cerevisiae, S. boulardii, S. uvarum, S. elegans, S.bayanus), Candida krusei, Clavispora lusitaniae, Bretanomyces spp., Pichia saitoi, Amylomyces rouxii, Zygosaccharomyces major, Endomycess spp., Hyphopichia burtonii, Zygosaccharomyces rouxii, Kluyveromyces spp., Mucor indicus, Rhizopus oligosporus, Rhizopus chinensis, Rhizopus oryzae, Yarrowia lipolytica, Endomyces fibuliger, Penicillium roqueforti, Peniillium camemberti, Penicillium candidum, Penicillium caseicolum, Penicillium album, Penicillium nalgiovenese, Penicillium chrysogenum, and bacteria, such as Bacillus subtilis, B. subtilis (natto). Bacillus thuringiensis, B. licheniformis, B. cereus, B. megaterium B., Paenibacillus polymyxa, B. pumilus, B.polyfermenticus, B. cluasii, B. lactosporus, Brevibacillus lactosporus, Lactobacillus sporogenes, B. coagulans, Paenibacillus polymyxa or P. polymyxa, B. laterosporus. Most preferred are bacteria of the genus Bacillus, and the most preferred are B. subtilis, B. subtilis (natto), B. pumilus, B. licheniformis and B. coagulans.

Probiotic bacterial spores can be obtained in different ways. First, they can simply be purchased, such as the products marketed under various trademarks, such as "lrtm", "Bactisubtil", "Bidisubtilus", "Bioplus 2B", "Biosubtyl", "Biosporin" and many other containing the above-mentioned various spore-forming species. In addition, they usually can be obtained from growing on a suitable medium bacteria, by applying to the growing culture cause sporulation conditions. The latter may include various ways of ensuring the kind of shock against the bacteria, for example, increased temperature, changes in the concentration of salts in the environment in which they are contained, the change of the pH value, etc. Environment can be solid or liquid. An example of the process of spore formation bacterial model organism Bacillus cereus can be found in the dissertation of Dr. de Vries, entitled "Bacillus cereus spore formation, structure and germination" (Thesis Wageningen University, 2006). An example of the process of formation of spores can be found in the work of Dr. Neiman, titled "Ascospore formation in the yeast Saccharomyces cerevisiae" (Environ Mol Biol Rev. 2005, 69:565-584). Fungal and/or yeast spores and/or fungal, yeast or bacterial cells are in the resting phase, can be purchased by suppliers or manufactured after they were received without any restrictions from the "Centraalbureau voor Schimmelcultures" (CBS) in the Netherlands, from the Institute for Fermentation (Osaka) and from the American Type Culture Collection (ATCC) in the United States.

After manufacture or acquisition, you may need to clean the culture of the dispute or the culture of cells from unwanted enzymes, cell debris, culture media and Nesporova cells. This can be done through the use of high density of spores compared with vegetative cells and cell detritus.

In the case of spore culture, preferred is use of a drug dispute, which is actually pure (for example, more than 90% of phase-bright spores, as it was defined by phase-contrast microscopy).

In the products according to the invention may be included a wide range of dispute, as a rule, for the consumption of enough from 106up to 109In SOME day. Thus, a food product of the invention typically will contain from 106up to 109SOME probiotic with the PRS in the daily serving of the food product, preferably from 107up to 108SOME. Preferably, if the consumption in this range occurs during the day (for example, 4 times the dosage of 107SOME to achieve a total dose of 4×107SOME day), but it is also possible consumption in the form of a single dose of spores per day in fruit product or product based on milk. The number of colony forming units per unit of product will depend on the amount of daily servings. This condition will vary from product to product, and from consumer to consumer. As a rule, regular consumption of milk drinks and food drinks ranges from 100 to 800 ml per day, based on which the products of the invention preferably contain from 103up to 109CFU per ml, from 104up to 108CFU per ml, or from 105up to 107SOME in ml.

Disputes can be included in the food product to pasteurization. In addition, you can first separately pasteurized disputes, and then add them to the food product.

Among other things, probiotic spores are used for prevention, treatment and improve resistance to infections human viral, bacterial, fungal and parasitic origin. Infections of the gastrointestinal tract include gastroenteritis, characterized by infections and/or inflammations of the mucous membranes of the stomach and kiseon the ka, as well as acute and chronic diarrhoea. It is assumed that gastrointestinal symptoms also indicate certain diseases, such as, for example, infection of Helicobacter pylori. Respiratory diseases include infections that are related to the inflammation of the small Airways (bronchitis)due to (in particular) bacterial or viral (besides the usual colds and influenza virus) infections, or a combination. You should also understand that the flu is a contagious, viral infectious disease that often is an epidemic. Other examples are severe inflammation of the lung tissue due to various microorganisms, and pneumonitis is a term that is usually used in case of a mild form of pneumonia. In addition, this also includes the common cold, which is actually an inflammation of the mucous membrane of the nasal cavity and the pharynx and/or paranasal sinuses of the head (maxillary sinuses and sinus cavities) and, in particular, is caused by picornaviruses, and these include diseases related to the "CNSLD" (chronic nonspecific lung diseases such as asthma, chronic bronchitis and emphysema. In fact, the above means that in all places on or in the body where there may be an imbalance, naturally present harmless microfil the RA. This imbalance can occur as a result of changes in the naturally present microflora, either as a result of infection from outside the body. That usually leads to disease, and the body needs immunological resistance to become healthy and/or again free of infection or imbalance.

Probiotic spores, which are used in products with a long shelf life according to the invention can have various origins. Also disputes can be combined with a probiotic food product with a long shelf life. For example, one strain of Bacillus in the form of spores can be combined with other probiotic strain in the form of spores in the same product with a long shelf life. In addition, it is possible to combine more than 2 probiotic strains in the form of spores in the probiotic product with a long shelf life (for example, 3, 4, 5 or more than 5 different probiotic strains in the form of spores in one product). In the products of the invention advantages of probiotics (supplied in the form of spores) can be further expanded by adding prebiotic substances. Prebiotic substances are neperevershenymy food ingredients that are beneficial to the host organism by selective stimulation of growth and/or act is vnesti one or a limited number of bacteria in the gut (especially in the colon), which thus improves the health of the host. The most famous prebiotic substances are nevereverever oligosaccharides. Examples of suitable prebiotics are fructo and/or galactooligosaccharide, with short or long chain inulin, fucose-containing oligosaccharides, beta-glikana, flour, beans, carob, gum, pectins, calorigenically, sialyllactose, galactanes with short or long chains of nucleotides. The normal amount of these substances known to the specialist and preferably will be in the range of about 0.1 to 10 grams, preferably 1-5 grams, or 2-3 grams per day, depending on the type of prebiotic substances.

According to another particular case of the present invention, the food product with a long shelf life is limited to one or more vitamins, essential for vegetative growth of probiotic organism.

In addition, the food product according to the present invention are limited to one or more mineral nutrients necessary for vegetative growth of the probiotic.

In addition, the food product according to the present invention are limited to one or more of the amino acids required for vegetative growth of the probiotic.

In addition, the food product according to the present izopet who were limited to one or more carbohydrates, required for vegetative growth of the probiotic.

Dairy products according to the invention can be obtained by known for these products (i.e. getting milk from cows, goats or other milk of farm animals and the use of conventional treatments to get milk or other dairy beverages such as yogurt drinks, chocolate drinks, etc). In General, these products may contain or not contain ingredients, such as protein source, a fat source, a source of carbohydrates. Products may or may not be diet food, calorie content is preferably in the range from 0 to 500 kcal per 100 ml of product. The same applies, mutatis mutandis, to fruit products according to the invention. The overall composition of dairy and juice products, preferably beverages or concentrates, are well known in this field.

The milk may be, for example, from cow, Buffalo, goat, sheep or camel. The product or drink can also be created based dairy alternatives such as soy.

Examples

Example 1

500 liters of skim milk was standardized to obtain breast fluid protein content, for example, 35.8% of the protein from the dry residue of milk without fat lactose or whey permeate. Separately under stirring were added to the fat fraction, sod is Rasa palm oil, 6.5 kg of phytosterols "Cardio Aid" from the "ADM" (containing >56% of the total phytosterols; 40-58% beta-sitosterol; 0-5% beta sitostanol, 20-30% of campestrini; <5% campestanol; 14-22% of stigmasterol; <3% brassicasterol; <3% other sterols or Stanlow). This mix of fat/Sterol is added to milk by fat injection, as described below.

Milky fluid was heated to 120°C. by known methods, followed by continuous heating for 3 minutes. Hot milk is then transferred into the first stage evaporator falling film and evaporated to solids content of about 24%. Under the overflow pipe of the second stage was added in a constant stream of grease mixture with sterols, the addition was evenly distributed over 80% of the required time of evaporation. In this way included the fraction of polar lipids containing sphingolipids of milk. Milk fat, sterols and sphingolipids homogenized in a two-stage homogenizer until the size of fat particles from 0.36 micrometers to 0.47 μm (measured using a counter LS13 320") to obtain a milk concentrate with the effect of reducing cholesterol. Depending on the stability of the evaporation of added phosphates and/or citrates and/or carbonates. Milk after adding stationary culture (e.g., Bacillus subtilis) were transported to a distance of 300 km, where standarts the Wali of drinking milk with dry matter content of 12.5%.

Example 2

Yogurt was prepared under standard conditions through the process of fermentation, including the selection of Lactobacillus cultures. The yogurt was added to the culture of Pichia pastoris in a concentration of 2×106CFU/ml. Quantity of yeast in the cups (CFU/ml) remained unchanged during the period of 4 weeks after storage at 15 degrees Celsius.

Example 3

Types of Brevibacillus brevis and Bacillus brevis germinate in the presence of a specific mixture of amino acids without vitamins. Fruit juice orange was prepared so that it contains natural vitamins and had a low concentration of amino acids. An example of an amino acid with a low concentration in the fruit juice was the amino acid tyrosine. Fruit juice has a pH from 2.5 to 4.5. Clean disputes brevibacillus Brevis and Bacillus brevis added to fruit juice at a concentration of 5×106CFU/ml, after which he applied the process of soft pasteurization. More than 50% of all spores survived the pasteurization process. After one year of storage of this drink at different temperatures in the range from 5-50 degrees Celsius, it was shown that the taste and the shelf life of the product has not changed. The value of CFU/ml under certain storage conditions was about 5×10, which was determined by counting colony forming units in counting cups milk agar.

Example 4

Fruit juice orange snooprilasciato from a powder of concentrated orange juice in accordance with generally accepted practices of fruit juice producers. The juice was pasteurizable in mild conditions and added to fruit drink spores of Aspergillus oryzae. Pure fungal spores were added to fruit juice at a concentration of 106CFU/ml After 3-month storage of this drink at different temperatures 5°C, 10°C, 20°C and in the dark (which means that the packaging material does not transmit light), using the touch test and test validity was shown that the product has not changed. Similarly, it is expected that after 1 and 2 years of testing shelf life in the dark, the product will not change what is shown sensory testing and checked the expiration date.

Example 5

Natural drinking yoghurt without flavor additives and at pH of about 4 was pasteurizable using different sterilization methods, for example, periodic pasteurization for 10 minutes at 75-85°C. Periodic pasteurization is carried out in accordance with the characteristic profiles of heating and cooling. Another sterilization process was continuous, and it is used several ways in the range of 2-30 seconds at a temperature of from 110 to 65°C. After drinking yoghurt enriched with different spores: Bacillus subtilis, Bacillus pumilus and Bacillus flexus concentration 10E7CFU/ml. All these disputes had a purity >99%, as determined by phase-contrast microscopy. Drinks with the hypoxia spores were stored in the dark at a temperature in the range of 5-40 degrees Celsius for about 2.5 years. Counting cups milk agar showed a slight decrease in the number present in yogurt dispute, and sensory tests did not show any significant changes.

Example 6

3 different fruit drink with a pH in the range from 3.0 to 4.5, known under the trademarks "Coolbest Acai powerfruit", "Appelsientje (sinaasappel met vruchtvlees mild)and Appelsientje appel (troebel, mild)", enriched with spores of Bacillus subtilis to achieve a concentration of 4×106CFU/ml and was pasteurizable for 1 second at 95°C. the Drinks kept at 7°C and at 20°C, and survival of spores was determined after 22 months. After counting the colonies was that more than 1% of 4×106CFU /ml survived in the data storage conditions.

Example 7

Bacterial spores that are pure and no vegetative cells, enzymatic activity and which were transferred from the growth medium, were isolated from the solid phase (the spores were collected by washing the surface with water) and from liquid culture (disputes received from the liquid environment). The purity of the dispute is important for some of these applications are described in the examples (for example, example 5). Drugs dispute must be of a purity >99%, and in some cases, depending on the carrier, can be obtained purity 75-90%, or even can be obtained preparations with a purity of 50-75%, as determined by phase-kontrastnoi microscopy. These drugs are obtained by methods based on separation based on density (= mass and volume) of the individual components present in the crude spore culture medium. As a rule, disputes should be washed at least 4-10 times with distilled water followed by separation based on density cell types (for example, by centrifugal force or by using filtration methods) to achieve the required purity of the suspension of spores.

Example 8

Product in the form of condensed milk prepared from milk products with low and high fat content and pH from about 6 to about 7 using known and standardized production procedures. The product obtained from milk evaporated step-by-step process in which the temperature is reduced gradually from 130 to 75°C (or Vice versa) within a certain period of time to obtain the desired concentrate of milk. This product evaporated milk added sugar concentration of 0% to achieve a concentration of saturation to get the sweet and condensed milk with a long shelf life. This product has a very low water activity, in which the spores or resting cells remain in the resting stage of their life cycle. In various portions of sweet and condensed milk was inoculable disputes and/or resting cells Sacchromyces cerevisiae, Aspergillus oryzae, Aspergillus niger, Aspergillus soyae, Bacillus subtilis, Bacillus B. megaterium, Bacillus pumilus, Bacillus brevis. It turned out that all the concentration of CFU/ml remained stable for at least 16 months when stored at room temperature.

Example 9

Disputes Saccharomyces boulardi, Saccharomyces cerevisiae, Aspergillus oryzae, Aspergilus niger, Aspergillus soyae, Bacillus subtilis, Bacillus thuringiensis, B.licheniformis, B.cereus, B.megaterium, Paenibacillus polymyxa, B.pumilus, B.polyfermenticus, B.cluasii, B.lactosporus, Brevobacillus lactosporus, Lactobacillus sporogenes, B.coagulans, B.polymyxa, B.laterosporus was mixed at a concentration of 107CFU/ml powder with lactose, "Vivinal GOS and various protein preparations, for example, those known as "Deminal90" and "Hiprotal90". Within 1 year were counted (CFU/ml) every 4 months and kept these products at 20°C, while colony-forming units remained unchanged (all of about 106CFU/ml).

1. A food product with a long shelf life containing probiotic organisms in a dormant state, selected from the group consisting of dairy products with a shelf life in non-refrigerated for more than 12 days, fruit juices, with the period of storage in the non-refrigerated condition from 13 to 26 weeks, and drinks containing fruit juices and possess the storage period in non-refrigerated state at least 3 months.

2. A food product with a long shelf life according to claim 1, in which probiotic m is croorganisms selected from the group consisting of fungi, yeast and bacteria capable of sporoobrazovanie.

3. A food product with a long shelf life according to claim 1, containing resting fungal, yeast or bacterial cell.

4. A food product with a long shelf life according to claim 1, which is a milk product with a shelf life in non-refrigerated condition 12-24 months.

5. A food product with a long shelf life according to claim 1, in which the organisms in a dormant condition selected from the group consisting of Clostridia and/or Bacillus, and preferably from B. subtilis, B. subtilis (natto), B. pumilus, B. licheniformis and B.coagulans.

6. A food product with a long shelf life according to claim 1, in which the organisms in a dormant condition selected from the group consisting of Apergillus oryzae, Aspergillus soyae, Hansenula spp., Torulopsis spp., Candida spp., Saccharomyces spp., Clavispora spp., Bretanomyces spp., Pichia spp., Endomycess spp., Kluyveromyces spp., Rhizopus spp.; Yarrowia lipolytica, Endomyces fibuliger, Penicillium spp., mixtures thereof and mixtures with subspecies Clostridia and/or Bacillus.

7. A food product with a long shelf life according to any one of the preceding paragraphs containing probiotic spores or probiotics in the resting phase of the cell which, leaving the rest phase or spore phase, can produce at least one ingredient, such as vitamin K2, antibiotics or LC-PUFA, benefiting health.

8. A food product with a long shelf life according to any one of claims 1 to 6, provided is as probiotic spores, and cells, where cells are essentially selected from the group consisting of viable cells, non-viable cells and mixtures thereof.

9. A food product with a long shelf life according to any one of claims 1 to 6, where the product is processed by pasteurization for long-term storage, specifically subjected HHST or UHT pasteurization.

10. A food product with a long shelf life according to any one of claims 1 to 6, with 104-1010SOME probiotic spores on a daily portion of the food product, preferably 105-1010CFU, more preferably 106-1010SOME, most preferably 106-1010SOME.

11. A food product with a long shelf life according to any one of claims 1 to 6, where the product is a liquid containing 105-108CFU per ml, as a rule, 12500-50000000 CFU per ml, and preferably 108-106SOME in ml.

12. A food product with a long shelf life according to any one of claims 1 to 6, containing at least one probiotic substance, preferably selected from the group consisting of fructo-oligosaccharides, galactooligosaccharides, procesarentradausuario, inulin, fuctosemaintain oligosaccharides, beta-glycans, flour, beans, carob, gums, pectins, sialolithiasis, sialyllactose, galactanes and nucleotides.

13. Food product with a long term XP is in any one of claims 1 to 6, which limit one or more of the vitamins necessary for vegetative growth of probiotic organism.

14. A food product with a long shelf life according to any one of claims 1 to 6, which limit one or more minerals necessary for vegetative growth of the probiotic.

15. A food product with a long shelf life according to any one of claims 1 to 6, which limit one or more amino acids required for vegetative growth of the probiotic.

16. A food product with a long shelf life according to any one of claims 1 to 6, which limit one or more carbohydrates, essential for vegetative growth of the probiotic.

17. A food product with a long shelf life according to any one of claims 1 to 6, which restricts light that is necessary for vegetative growth of the probiotic.

18. A food product with a long shelf life according to any one of claims 1 to 6, in which there is a preservative that restricts vegetative growth of the probiotic.

19. A food product with a long shelf life according to any one of claims 1 to 6, in which the pH limits vegetative growth of the probiotic.

20. A food product with a long shelf life according to any one of claims 1 to 6, in which the temperature limits vegetative growth of the probiotic.

21. A food product with a long shelf life according to any one of claims 1 to 6, in which any to the combination of conditions mentioned in PP-20 limits probiotic growth.

22. The use of probiotic spores, preferably selected from the group of bacterial spores, yeast spores, fungal spores and/or dormant bacterial, fungal and/or yeast cells and/or their mixtures, as a probiotic ingredient in a product with a long shelf life containing probiotic organisms in a dormant state, selected from the group consisting of dairy products with a shelf life in non-refrigerated for more than 12 days, fruit juices, with the period of storage in the non-refrigerated condition from 13 to 26 weeks, and drinks containing fruit juices and possess the storage period in non-refrigerated condition, at least 3 months.

23. The application of article 22 to maintain the shelf life of the food product with a long shelf life, with a simultaneous reduction in the state probiotic food product.



 

Same patents:

FIELD: food industry.

SUBSTANCE: invention relates to farm biotechnology and may be applied during preparation of fodders for farm animals and birds. The biopreparation contains microbial mass of Bacillus cereus 1-79 bacteria strains. The strain consists of microbial mass of Bacillus cereus 1-79 spore-forming bacteria with titre equal to 3.5×109 CFU/g - 4.0×109 CFU/g, suspended in a nutrient medium. The strain is deposited in the All-Russian State Collection of Microorganism Strains under Registration Number of Strain Bacillus cereus 10.09.63 DEP and stored in microorganisms collection LLC BIOTROF.

EFFECT: invention allows to enhance fodders assimilation due to usage of a new biopreparation with high probiotic activity.

8 tbl, 3 ex

FIELD: biotechnology.

SUBSTANCE: culture fluid of producer strain is concentrated on hollow fibers truncating macromolecules with a molecular weight higher than 15 kDa. The cell concentrate is added to dry NaCl in a final concentration of 0.5 M. Mixed on a shaker for 20 min. The suspension is centrifuged for 15 min at 10000 g and the supernatant is separated, the supernatant pH is made up to 3.0 by four-molar solution of HCl. The suspension is centrifuged. The residue is added to water in a volume of 0.1% of the initial volume of the culture fluid, the residue is suspended and alcohol is added in amount of 0.1% of the initial volume of the culture fluid. Ethanol or propanol or isopropanol is used as alcohol. Exposed for 30 minutes at 0°C and centrifuged. The alcohol is removed from the solution by evaporation. The peptide fraction is purified. Water is added to 0.1% of the initial volume of the culture fluid, active carbon is added in an amount of 0.5% w/v (v - water volume). Centrifuged removing impurities adsorbed on the carbon. The aqueous solution is passed through the membrane truncating macromolecules with a molecular weight more than 10 kDa.

EFFECT: invention enables to accelerate preparation of bacteriocin and to increase the degree of purification of the resulting product in a yield of 90% of the total activity in the culture fluid.

1 dwg, 1 tbl, 4 ex

FIELD: biotechnology.

SUBSTANCE: fermentation medium for production of recombinant proteins using methanol inducible fungi of species Pichia pastoris is characterised by maintained concentration of urea or its derivatives in the range from about 0.3 M to about 1 M. The medium contains per liter of water basic salts in the following amounts: orthophosphoric acid (85%) from 2.67 to 133.5 ml, calcium sulfate from 0.093 to 4.65 g, potassium sulfate from 1.82 to 91 g, magnesium sulfate-7H2O from 1.49 to 74.5 g, potassium hydroxide from 0.413 to 20.65 g, glycerol from 4 to 200 g, and microelements per liter of water in the following amounts: copper sulfate-5H2O from 0.6 to 30 g, sodium iodide from 0.008 to 0.4 g, manganese sulfate-H2O from 0.3 to 15 g, sodium molybdate-H2O from 0.02 to 1 g, boric acid from 0.002 to 0.1 g, cobalt chloride from 0.05 to 2.5 g, zinc chloride from 2 to 100 g, sulphate divalent iron-7H2O from 6.5 to 325 g, biotin from 0.02 to 1 g, sulfuric acid from 0.5 to 25 ml. The method for production of recombinant proteins comprises the stage of reproduction of methanol inducible fungi of species Pichia pastoris, and the stage of recombinant protein expression using the said fermentation medium in which feeding with methanol is carried out at a rate of about 6 g/l/hr to about 20 g/l/hr.

EFFECT: increased yield of target products.

11 cl, 27 dwg, 16 ex

FIELD: medicine, pharmaceutics.

SUBSTANCE: bifidobacterial and lactobacillary consortium contains Bifidobacterium bifidum OV-19, B. bifidum 791, B. longum OV-20, B. longum"Я"-3, B. adolescentis "ГО"-13, Lactobacillus helveticus "К3ш24", L. helveticus NK-1, L. casei KHM-12; it is used for preparing bacterial preparations and dietary supplements for correcting the microflora in the individuals of fourteen and older. The consortium is high-technology; it stores a biomass on nutrient mediums over a short period of time with a high concentration of probiotic microorganisms, possesses the acid-forming and antagonist properties in relation to the pathogenic and opportunistic microflora. The consortium is prepared by the co-culture of the strains including the length of an exponential growth phase of each of them whereby a priority of the nutrient medium inoculation of the specific composition is determined.

EFFECT: using the consortium as a part of the bacterial preparation for treating the dysbiotic gastrointestinal conditions in the individual of fourteen and older, and the dietary supplement provides the more effective and fast correction of the child's gastrointestinal microflora.

4 cl, 10 tbl, 3 ex

FIELD: medicine, pharmaceutics.

SUBSTANCE: bifidobacterial and lactobacillary consortium contains Bifidobacterium bifidum 19, B. bifidum 791, B. longum B379M, B. longum OV-20, B. breve OV-12, L .helveticus "К3Ш24", L. helveticus NK-1, L. casei KHM-12; it is used for preparing bacterial preparations and dietary supplements for correcting the microflora in the children aged from three to fourteen. The consortium is high-technology; it stores a biomass on nutrient mediums over a short period of time with a high concentration of probiotic microorganisms, possesses the acid-forming and antagonist properties in relation to the pathogenic and opportunistic microflora. The consortium is prepared by the co-culture of the strains including the length of an exponential growth phase of each of them. Thereby a priority of the nutrient medium inoculation of the specific composition is determined.

EFFECT: using the consortium as a part of the bacterial preparation for treating the dysbiotic gastrointestinal conditions in the children aged from three to fourteen, and the dietary supplements, provides the more effective and fast correction of the child's gastrointestinal microflora.

4 cl, 10 tbl, 3 ex

FIELD: medicine, pharmaceutics.

SUBSTANCE: bifidobacterial consortium contains Bifidobacterium bifidum OV- 19, B. bifidum 791, B. longum B379M, B. longum OV-20, B. breve OV-12; it is used for preparing bacterial preparations and dietary supplements for correcting the microflora in the children aged from three to fourteen. The consortium is high-technology; it stores a biomass on nutrient mediums over a short period of time with a high concentration of probiotic microorganisms, possesses the acid-forming and antagonist properties in relation to the pathogenic and opportunistic microflora. The consortium is prepared by the co-culture including the length of an exponential growth phase of each of them whereby a priority of the nutrient medium inoculation of the specific composition is determined.

EFFECT: using the consortium as a part of the bacterial preparation for treating the dysbiotic gastrointestinal conditions in the children aged from three to fourteen, and the dietary supplement provides the more effective and fast correction of the child's gastrointestinal microflora in the children of the given age group.

4 cl, 9 tbl, 3 ex

FIELD: medicine, pharmaceutics.

SUBSTANCE: bifidobacterial consortium contains Bifidobacterium bifidum OV-19, B. bifidum 791, B. longum B379M, B. breve OV-12, B. Mantis 73-15; it is used for preparing bacterial preparations and dietary supplements for correcting the microflora in the children under the age of three. The consortium is high-technology; it stores a biomass on nutrient mediums over a short period of time with a high concentration of probiotic microorganisms, possesses the acid-forming and antagonist properties in relation to the pathogenic and opportunistic microflora. The consortium is prepared by the co-culture of the strains including the length of an exponential growth phase of each of them whereby a priority of the nutrient medium inoculation of the specific composition is determined.

EFFECT: using the consortium as a part of the bacterial preparation for treating the dysbiotic gastrointestinal conditions in the children under the age of three, and the dietary supplement provides the more effective and fast correction of the child's gastrointestinal microflora.

4 cl, 9 tbl, 3 ex

FIELD: medicine, pharmaceutics.

SUBSTANCE: bifidobacterial consortium contains Bifidobacterium bifidum OV-19, B. bifidum 791, B. longum OV-20, B. longum "Я"-3, B. adolescentis "ГО"-13; it is used for preparing bacterial preparations and dietary supplements for correcting the microflora in the individuals of fourteen and older. The consortium is high-technology; it stores a biomass on nutrient mediums over a short period of time with a high concentration of probiotic microorganisms, possesses the acid-forming and antagonist properties in relation to the pathogenic and opportunistic microflora. The consortium is prepared by the co-culture of the strains including the length of an exponential growth phase of each of them whereby a priority of the nutrient medium inoculation of the specific composition is determined.

EFFECT: using the consortium as a part of the bacterial preparation for treating the dysbiotic gastrointestinal conditions in the individual of fourteen and older, and the dietary supplement provides the more effective and fast correction of the gastrointestinal microflora in the individuals of fourteen and older.

4 cl, 8 tbl, 3 ex

FIELD: medicine, pharmaceutics.

SUBSTANCE: bifidobacterial and lactobacillary consortium contains Bifidobacterium bifidum OV-19, B.bifidum 791, B.longum B379M, B.breve OV-12, B.infantis 73-15, Lactobacillus helveticus "К3ш24", L.helveticus NK-11, L.casei KHM-12; it is used for preparing bacterial preparations, as a part of dietary supplements for correcting the microflora in the children under the age of three. The consortium is high-technology; it stores a biomass on nutrient mediums over a short period of time with a high concentration of probiotic microorganisms, possesses the acid-forming and antagonist properties in relation to the pathogenic and opportunistic microflora. The consortium is prepared by the co-culture of the strains including the length of an exponential growth phase of each of them. Thereby a priority of the nutrient medium inoculation of the specific composition is determined.

EFFECT: using the consortium as a part of the bacterial preparation for treating the dysbiotic gastrointestinal conditions in the children, and the dietary supplements, provides the more effective and fast correction of the child's gastrointestinal microflora.

4 cl, 10 tbl, 3 ex

FIELD: chemistry.

SUBSTANCE: animal wastes are treated directly in animal farm facilities. A suspension of biomass of the Bacillus cereus 10.09.63 DEP strain deposited in the collection of the Russian State Centre for Quality and Standardisation of Veterinary Drugs and Feed is sprayed with number of healthy spore-forming bacteria Bacillus cereus of at least 2*106 CFU/cm3, diluted with water in weight ratio of 1:60, respectively. The manure mass and manure effluent are collected and settled until separation into a liquid fraction and a solid fraction. After coagulation and clarification, the liquid fraction with pH not higher than 8.5 is used as biological fertiliser. The solid fraction is mixed with limed moss peat with pH not higher than 6.5 and coarse-grained sand with grain size of 1-3 mm with weight ratio of 1:(8-10):5. Soil with moisture content of not more than 65% is obtained.

EFFECT: invention simplifies recycling of animal wastes and enables to obtain biological fertiliser and soil.

1 dwg, 5 tbl, 6 ex

FIELD: biotechnologies.

SUBSTANCE: method to protect yeast Saccharomyces cerevisiae against oxidising stress as a result of exposure to hydrogen peroxide includes growing of yeast culture under standard conditions till the end of the logarithmic or the start of the stationary phase of growth, incubation with a protective agent, exposure to hydrogen peroxide with subsequent determination of the number of survived cells. The protective agent is represented by soy inhibitors of proteases in concentration of 0.1-2.0 g/l. The time of incubation with the protective agent makes 5-6 hr, concentration of hydrogen peroxide is 700-750 mM. The invention provides for high extent of yeast cells production with no depressant action.

EFFECT: share of survived yeast cells during method realisation increases in comparison with the reference one 1,2-5,4 times.

7 ex

FIELD: biotechnology.

SUBSTANCE: alcohol (8-C) strain Saccharomyces cerevisiae No 8 having a high generative activity was deposited in the Russian National Collection of Industrial Microorganisms (RNCIM) under the registration number RNCIM B-3855 and can be used in production of alcohol.

EFFECT: invention enables to increase the alcohol yield and to reduce the formation of byproducts.

3 tbl

FIELD: chemistry.

SUBSTANCE: method of fermenting low-molecular weight sugar to ethanol involves mixing low-molecular weight sugar, one or more fermenting microorganisms and modified biomass, fermenting the low-molecular weight sugar in conditions that are suitable for converting sugar to ethanol. The modified biomass has bulk density of less than about 0.5 g/cm3 and contains cellulose fibres that have been substantially irradiated and contain carboxylic acid groups. The fermenting microorganism includes yeast selected from a group consisting of S. cerevisiae and P. Stipitis or Zymomonas mobilis bacteria.

EFFECT: invention enables to obtain ethanol with output of at least 140%.

17 cl, 40 dwg, 78 tbl, 32 ex

FIELD: biotechnologies.

SUBSTANCE: strain Yarrowia lipolytica All-Russian collection of industrial microorganisms Y-3753 is proposed - producent of succinic acid. The strain may be produced on nutrient medium, containing glucose as the consumable carbon source, in absence of substances that stabilise pH, succinic acid in amount of up to 60 g/l of cultural fluid.

EFFECT: improved properties of the strain.

1 tbl, 1 ex

FIELD: food industry.

SUBSTANCE: invention relates to bakery industry. The method involves preparation of a nutrient medium for activation, water, wheat flour and milled pressed yeast introduction into the nutrient medium to produce a mixture with its subsequent maintenance. The nutrient medium for activation is prepared by way of introduction into the mixture of holy thistle extract produced by way of boiling Saint-Mary-thistle fruits at water duty equal to 1:20-1:40 during 15-25 minutes. The holy thistle extract, wheat flour and milled pressed yeast are mixed at the following components ratio: 1.8:5.4:1.3:1.5-3.6:3.6:1.3:1.5.

EFFECT: invention allows to improve biotechnological properties of bakery pressed yeast and enhance yeast fermentative activity.

3 ex

FIELD: biotechnology.

SUBSTANCE: fodder additive for cows comprises dry yeast obtained from Saccharomyces cerevisiae No. M207177 in amount of 10 parts by weight and a carrier in amount of 75.1 - 90 parts by weight.

EFFECT: increase in milk production in cows due to improved microenvironment in rumen of cows.

8 cl, 3 tbl, 5 ex

FIELD: chemistry.

SUBSTANCE: invention relates to biotechnology and dairy industry. The method of producing a culture medium for culturing lactose-fermenting yeast involves the following: Tap water is mixed with Arshan resort mineral water with mineral content of 4.1 mg/l in ratio of 1:1, followed by addition of baking yeast in amount of 10-12 g/l of the mixture of tap water and mineral water and a yeast overcook is prepared. The obtained yeast overcook is filtered and sterilised and peptone and lactose are added in amount of 1% and 4%, respectively, per 100 ml of the yeast overcook, to obtain the medium. The obtained medium is re-sterilised and cooled.

EFFECT: invention increases biomass output of lactose-fermenting yeast.

1 dwg, 3 ex

FIELD: chemistry.

SUBSTANCE: invention relates to biotechnology. Disclosed is a method for bioremediatio of water contaminated with 2,4,6-trinitrotoluene (TNT). The method is carried out in three series-connected bioreactors with continuous flow of the purified medium. At the first step, bioreactors are filled by a third with a liquid TNT-containing medium and mixers and the aeration system are turned on. A day old culture of yeast Yarrowia lipolytica VKPM Y-3492 is then added to the first bioreactor. The Y. lipolytica is cultured until full conversion of TNT to a S-3 monohydride Meisenheimer complex of a deep red colour. A day old culture of Y. lipolytica is added to the second bioreactor at the same time as the beginning of operation of the first bioreactor and then cultured until accumulation of yellow-orange S3, S5 dihydride Meisenheimer complexes. A day old culture of Y. lipolytica is added to the third bioreactor at the same time as the beginning of operation of the first and second bioreactors and then cultured until full decomposition of TNT-dihydride complexes with decolouration of the purified medium. At the second step, the biodegradation of TNT is carried out in continuous mode of culturing Y. lipolytica. The process of culturing Yarrowia lipolytica VKPM Y-3492 is carried out at temperature ranging from +24°C to +31°C, pH from 3.0 to 7.0 and rate of mixing the medium of 100-250 rpm. The source of carbon and energy for growth of the strain and degradation of TNT used is monosaccharides or triatomic alcohols or aliphatic hydrocarbons.

EFFECT: method increases efficiency of the process of decontaminating water contaminated with TNT and cuts the bioremediation time: provides 85% decomposition of TNT in concentration of 100 ml/g a day.

1 dwg, 3 ex

FIELD: medicine, pharmaceutics.

SUBSTANCE: invention refers to a composition containing yeast cells for reducing or eliminating the negative effects of mycotoxins. The yeast cell including a yeast cell wall containing a certain amount of clay or a clay-containing ingredient built into said yeast cell wall, for reducing or eliminating the negative effects of mycotoxins. The composition for reducing the bioavailability of mycotoxins, which contains a yeast cell wall extract with the in-built clay or clay-containing ingredient. Animal feed for reducing the bioavailability of mycotoxins, which contains the yeast cell wall extract with the in-built clay or clay-containing ingredient. The method for reducing the bioavailability of mycotoxins for animals or a human. The method for preparing the yeast cell wall extract with the in-built clay or clay-containing ingredient for reducing the bioavailability of mycotoxins.

EFFECT: yeast cell described above, the based composition and the extract thereof effectively reduce or eliminate the negative effects of mycotoxins.

50 cl, 9 dwg, 5 tbl, 7 ex

FIELD: chemistry.

SUBSTANCE: group of inventions relates to feed production, particularly a method for microbiological production of feed yeast from grain wastes. The method involves preparation of grain material by grinding to 120-160 mcm particles. Further, the ground grain material is used to prepare an aqueous suspension containing 15-25% dry substances. The obtained suspension is saccharified with α-amylase and glucoamylase to 6-10% glucose content in the suspension. Nitrogen and phosphorus sources are added to the obtained suspension such that 90 mg of nitrogen and 45 mg of phosphorus are required for synthesis of 1 g of biomass. A culture is added to the obtained nutrient medium, said culture being a producer of the Saccharomyces cerevisiae yeast strain VKPM U-3585, having amylase activity, which is deposited in the Russian National Collection of Industrial Microorganisms (VKPM) and can be used in producing feed protein. The Saccharomyces cerevisiae yeast strain VKPM U-3585 is continuously grown in a multiple-section apparatus while feeding the nutrient medium simultaneously into several sections, followed by concentration of the suspension by vacuum evaporation and drying. Moisture freed at the vacuum evaporation and drying steps is used to prepare the aqueous suspension of grain material.

EFFECT: invention increases output of crude protein and true protein.

5 ex

FIELD: biotechnologies.

SUBSTANCE: strain of fungus Trichoderma harzianum Rifai VKPM F-180 is used as a producent of an inhibitor of a stimulant of bacterial burn of fruit cultures.

EFFECT: invention makes it possible to reduce losses of decorative and fruit cultures caused by bacteria Erwinia amylovora.

1 ex

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