Method for production of dry complex starter for kvass fermentation |
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IPC classes for russian patent Method for production of dry complex starter for kvass fermentation (RU 2541758):
 Nutrient culture medium for swine erysipelas strain erysipelothrix rhuisipathie / 2541454
Nutrient culture medium for swine erysipelas strain Erysipelothrix rhuisipathie refers to general biotechnology and veterinary microbiology. As a nitrogenous nutrition source, the nutrient medium contains a mixture of fish autolysate and alkaline mussel hydrolysate in the following proportions: alkaline mussel hydrolysate 20-50%; fermentation peptone 1%; potassium phosphate 0.3%; sodium phosphate 1.8%; fish autolysate - the rest.
 Method of obtaining bacterial concentrate of bifidobacteria in liquid form / 2540022
Invention relates to biotechnology and medical industry and can be used in production of bacterial concentrates, biologically active food additives, fermented food products. Method of obtaining bacterial concentrate of bifidobacteria in liquid form includes preparation of nutritional medium with addition of growth components based on clarified cottage cheese whey or on water base with addition of up to 1.5% of glucose, or on soybean whey with addition of lactose in amount 1%. Strain of bifidobacteria B. bifidum 83, activated with β-halactosidase, is introduced into prepared nutritional medium in amount 3-5%, biomass is grown, cooled, poured in containers.
Barley-and-milk starter preparation method / 2540015
Invention relates to a starter preparation method. The method envisages preparation of the substrate of a mixture of barley flour and dry milk, mixed with water at a ratio of 1:3-1:4 and a temperature of 75-80°C, the substrate cooling, introduction of a mixture of amylase and xylanase enzyme preparations, maintenance at a temperature of 48-50°C during 90-120 min, the barley-and-milk hydrolysate cooling to 32-35°C, introduction of Linex combined preparation (1 capsule per 100 g of the barley-and-milk hydrolysate) and pressed bakery yeast (0.1% of the barley-and-milk hydrolysate total weight), the barley-and-milk starter incubation during 18-20 h at a temperature of 32-35°C, until titratable acidity is 10-12 degrees.
 Method for preparing pertussis component of combined vaccines / 2540014
Invention refers to biotechnology and concerns a method for preparing a pertussis component of complex vaccines. The presented method involves the B. pertussis culture growth on dense Bordet-Gengou and/or CCA nutrient media, the grown colonies selection according to the morphological characteristics, the selected colonies passage, the bacterial mass growth, the culture washout, the extinction reduction of the prepared pertussis suspensions to 10 international optical units, the agglutination reaction to measure agglutinogens 1, 2, 3 and the selection of pertussis suspensions, wherein the agglutinogen content is determined by type-specific serum dilution 1:3200 and more. The detected B. pertussis culture expressing agglutinogens 1, 2, 3 actively after the lyophilisation is used to prepare the pertussis component of complex vaccines.
 Strain of lactobacillus delbrueckii, reducing content of cholesterol in blood / 2539785
Group of inventions relates to biotechnology. Claimed is strain of Lactobacillus delbrueckii subspecies lactis CNCM I-3741, reducing content of cholesterol in blood. Strain is applied for obtaining fermented dairy products.
 Bacillus subtilis strain capable of splitting sugars and having antagonistic effect on pathogenic and opportunistic pathogenic bacteria and fungi, and use thereof / 2539762
Group of inventions relates to biotechnology. Disclosed is a Bacillus subtilis VKPM V-11353 strain, capable of splitting a wide range of mono- and di-sugars and a wide range antagonistic effect on pathogenic and opportunistic pathogenic bacteria and fungi, which cause diseases in plants and farm animals. Also disclosed are versions of using the Bacillus subtilis VKPM V-11353 strain as a bacterial preservative for silos, for producing agents for normalising intestinal microflora of animal farms and for producing agents for protecting plants from diseases.
Strain of bacteria paenibacillus sp. for obtaining biological product against diseases of wheat caused by phytopathogenic fungi / 2539738
Strain of bacteria Paenibacillus sp. IB-1 has antagonistic activity against phytopathogenic fungi. The strain is deposited in the Russian National Collection of Microorganisms under the registration number VKM B-2823D and can be used to produce the biological product for protection of plants against diseases caused by phytopathogenic fungi.
Strain bacillus thuringiensis var. israelensis № 7-1/23a used as agent for producing preparation having larvicidal activity on blood-sucking mosquitoes / 2539732
Invention refers to biotechnology, namely to protective devices for humans and farm animals against blood-sucking mosquitoes. The strain Bacillus thuringiensis var. israelensis No. 7-1/23A possesses larvicidal properties. The strain Bacillus thuringiensis var. israelensis is deposited in the collection of State Scientific Institution All-Russian Research Institute of Agricultural Microbiology of Russian Agricultural Academy under No. RCAM00626 in the group of spore microorganisms. It can be used in creating a larvicidal biopreparation against blood-sucking mosquitoes.
Method of cleaning soils from oil under conditions of low positive temperatures with psychrotolerant bacteria pseudomonas sp. ib-1.1 / 2539148
Method comprises application into soil of suspension of microbial preparation on the basis of suspension of psychrotolerant bacterial strain Pseudomonas sp. IB - 1.1 with a titre of not less than 2.0·108 CFU/ml.
 Recombinant bacterium strain rhodococcus rhodochrous having constitutive acylating activity, and method of synthesis of n-replaced acrylamides using this strain as biocatalyst / 2539033
Invention relates to recombinant bacterium strain Rhodococcus rhodochrous RNCIM Ac1960, which has a constitutive acylating activity and is obtained by replacement in a chromosome of strain Rhodococcus rhodochrous RCM Ac-1515D of a gene coding nitril hydrase with a gene coding acylamidase from strain Rhodococcus erythropolis 37 RNCIM Ac-1793, as well as to a synthesis method of N-replaced acrylamides from acrylamide and amines using it as a biocatalyst.
Bakery yeast cultivation method / 2528872
Invention relates to biotechnology and may be used for bakery yeast cultivation. The method envisages preparation of a sterile nutritional medium containing sucrose in an amount of 8-10% and a water extract of Papaver somniferum poppy freshly sprouted seeds in an amount of 10%. Cultivation of yeast based on the sterile nutritional medium under aerobic conditions at a temperature of 32-34°C during 6 hours till concentration is equal to 1450-1510 mln/ml.
Stable probiotic granules and their production method / 2523199
Invention relates to a probiotic composition used in the field of food industry and public health service and/or veterinary. The granulation method involves a stage of introduction of a probiotic composition (A) into the nutritional mixture intended for corresponding application, the probiotic containing probiotic yeast in an amount of 2 - 30 wt % of the total composition weight and a nutritional additive in an amount of 70 - 98 wt % of the total weight of the composition containing at least one ingredient chosen from vitamins, microelements, amino acids and other additives intended for usage in food industry or in the field of public health service and/or veterinary. Dry substances content (DM) in the probiotic yeast is equal to 93 - 98%; the mean diameter (d) of balls is equal to 800 - 1200 mcm. Then one performs water steam pumping at a temperature of 60°C - 85°C under a pressure of 0.5 - 4 bars into the mixture produced at the previous stage. Then one performs granulation by way of expression at a temperature of 70 - 92°C till production of granules with a diameter (D) equal to 2 - 6 mm and cooling. The draw die granulation temperature (T), the granules diameter (D), dry substances content (DM) and the balls mean diameter (d) are determined so that to prove the following equation: X=-196,482-[0,023×d]+[2,256×(DM)]-[14,793×T]+[3,046×D]+[6,25×10-5×d×(DM)]+[0,001×d×T]+[5,63×10-5×d×T]+[0,167×(DM)×T]-[0,036×(DM)×T]-[0,023×D×T]+[4,06×10-6×d2]+[0,003×T2], wherein yeast losses after granulation X (log CFU/g of initial yeast - log CFU/g after granulation) are equal to less than 1 log CFU/g of the granulated product. By the proposed method one produces a probiotic granulate containing 0.01 - 5 wt % of probiotic yeast and 95 - 99.9 wt % of the corresponding nutritional mixture.
Simple method of extracting highly-polymer rna from yeasts / 2522900
Method of obtaining yeasts extract, which contains biologically active highly-polymer RNA from dry baking yeasts Saccharomyces cerevisiae includes yeasts suspension in a water solution of sodium oleate, boiling the suspension with periodic mixing, centrifuging of the cooled to room temperature lysate, bringing the volume of the yeasts extract to the standard with distilled water with further separation of highly-polymer RNA from it, its addition to ointment or pouring into vials in a dose of 2-4 ml with further freezing and lyophilisation under specified conditions.
Production method of glucan-chitosan complex from yeast biomass of brewing waste / 2499836
Production method of glucan-chitosan complex from yeast biomass of brewing waste involves mechanical and ultrasonic treatment of yeast biomass, destruction of proteins by treatment of the obtained suspension using alkali reagents with further extraction of a target product. As biomass, Saccharomyces living yeast is used. First, yeast is frozen to -15°C during 24 hours. After mechanical destruction, biomass is treated for 15 minutes at 20°C in an ultrasonic bath with frequency of an emitter of 35 kHz and voltage of 285 W. Biomass is acidified with chlorhydric acid till pH=5.5 and treated with ferment preparation in the amount of one pellet containing lipase - 3500 units of Ph.Eur., amylase - 4200 units of Ph.Eur. and protease - 250 units of Ph.Eur. per kilogramme of biomass in terms of dry substance; then, lipid components of yeast are removed. Fermentation is performed at t=20-29°C during 30-60 minutes. Destruction of proteins is performed at 55°C by means of a water bath during 60 minutes by treatment using 4% water solution of caustic soda at the ratio of yeast biomass and alkali, which is equal to 1:4. The medium is neutralised and hydrosol of glucan-chitosan complex is deposited by centrifugation during 10 minutes. The deposit is dried at t=55°C during 48 hours.
Protein additive production method / 2496326
Invention relates to food industry. Residual beer yeast is preliminarily diluted with water at a ratio of 1:1 and centrifuged during 5-10 minutes. The sediment is diluted with water at a ratio of 1:1, heated up to 50-60°C and hydrolysed with alkali NaOH during 10-15 minutes at pH =10.5-11.5 in the presence of surfactants containing non-limiting fatty acids, for example, vegetable oils in an amount of 0.5-1.0% of the residual beer yeast weight. The suspension is diluted with water at a ratio of 1:2 and repeatedly centrifuged during 10 minutes with subsequent deactivation at a temperature of 60-70°C during 10 minutes or at 100°C during 5 minutes. One performs drying at the heat medium temperature at the drying machine input equal to 150-160°C.
Method of yeast activation / 2492230
Method of yeast activation comprises administering to a suspension of baker's yeast of solution of nanosole of particles of amorphous silica having a particle size of 6-7 nm, which is diluted before use with distilled water or a physiological NaCl solution in water at a concentration of NaCl 0.9% to a final weight concentration of SiO2 of 1-1.5%, the solution pH is 5.5-6. For activation, the baker's yeast suspension is used, obtained by introducing the yeast solution at a ratio of yeast: water as 1:6 in an aqueous sugar solution with a sugar concentration of 15%. The yeast and sugar solutions are taken in ratio of 2:1, then the solution of silica nanoparticles is added to the suspension of yeast and sugar in a volume ratio of suspension:solution of nanoparticles as (30-35):1 and stirred. The resulting suspension is heated and exposed at a temperature of 40-45°C.
 Saccharomyces cerevisiae yeast used as probiotic and composition based thereon / 2490324
Invention relates to Saccharomyces cerevisiae CNCM I-3856 and Saccharomyces cerevisiae var. boulardii CNCM I-3799 yeast strains that are used as probiotic which is suitable for preparing food or pharmaceutical compositions. Also disclosed is a composition which contains yeast strains Saccharomyces cerevisiae CNCM I-3856 and/or Saccharomyces cerevisiae var. boulardii CNCM I-3799 and/or at least one parietal mannoproteins EL 05 and EL 06 of the Saccharomyces cerevisiae CNCM I-3856 yeast strain.
Method for production of saccharomyces cerevisiae yeast growth stimulant / 2483105
Method provides for degreasing of buckwheat straw with 100% acetone. The degreased straw is extracted in 5 l of 70% ethyl alcohol in boiling water bath for 1 hour. The extracted raw materials are separated by filtration to produce alcohol extract. The produced alcohol extract of the stimulant is concentrated under vacuum, cleaned from admixtures with ethyl acetate and dried to prepare target product.
 Gene set expression including sorf constructs and methods for immunoglobulin expression / 2478709
Invention refers to biotechnology, more specifically to expression constructs, and may be used for immunoglobulin expression. An expression vector contains one open reading frame (sORF) insert which contains a first sequence of nucleic acid coding a first polypeptide; a first intermediate sequence of nucleic acid coding a first protein cleavage site containing an autoprocessing element with an intein segment providing proteolytic sORF polypeptide cleavage between the first polypeptide and the intein segment and the second polypeptide, but not ligation of said first polypeptide with said second polypeptide; and a second sequence of nucleic acid coding the second polypeptide. The expression vector is able to express a mammalian polypeptide coding sORF and cleaved in said first protein cleavage site in a host cell; consisting of the first polypeptide - an immunoglobulin heavy chain, and the second polypeptide - an immunoglobulin light chain able to be assembled into a multimer.
Saccharomyces cerevisiae yeast strain, having amylase activity, for producing feed protein product and method of producing feed protein product / 2478701
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.
 Method for production of fermented pear mash for distillate production / 2528871
Invention is implemented in the following way. Pear mash, produced as a result of fruit crushing, is acidified with lactic acid in an amount ensuring pH value equal to 3.3-3.5. Into the acidified pear mash one introduces active dry pure cultures of "SIHA Aktiv 3" or "SIHA Aktiv 6" yeast, "Vitamon Combi" fermentation activation agent in an amount of 3-4 g/dal; mash fermentation is performed at a temperature of 18°C-20°C.
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FIELD: food industry. SUBSTANCE: method involves preparation of a saccharified brew by way of first grade wheat flour and wheat bran mixing at a ratio of 1:1, the produced mixture brewing with 85-90°C water, maintenance during 45-60 minutes, the mixture cooling to 65-67°C, saccharifying with non-fermented barley or rye malt in an amount of 10% of the mixture weight during 60-90 minutes, yeast autolysate introduction in an amount of 0.1% of the mixture weight to produce a nutritional substrate. Then one performs the substrate weighing out into three fermentative vessels with quadruplication of weighed portion equal to 50 g:200 g:800 g, respectively, three-times' autoclaving with a 24 hours' interval under 1.5 atm during 60 minutes, lactic acid bacteria reproduction in the prepared substrate in three-phase propagation cycle till the final acidity of sodium hydroxide solution with concentration equal to 1 mole/dm3 is equal to16-18 cm3 per 100 cm3 of the brew; the lactic acid bacteria source is represented by prebiotic preparations "Lactobacterin" or "Bifidumbacterin" "Evitalia" or a complex consisting of the said three preparations that are dissolved in 5 cm3 of a sterile physiological solution with each of them transferred into the cooled sterile saccharified brew in an amount of 1 dose of the preparation which is equal to 2×109, 107 and 1.5-2.0×109 CFU, respectively, per 50 g of the substrate. The inoculated nutrient medium is incubated (first phase) during 24 hours at a temperature of 37°C; then one performs the second and the third phases of the propagation cycle by way of dilution of the ripe starter of the previous phase in a four-fold quantity of the sterile saccharified brew for the subsequent phase. Incubation of the subsequent phases of the propagation cycle is performed during 24 hours at a temperature of 37°C till acidity of sodium hydroxide solution with concentration equal to 1 mole/dm3 is 16-18 cm3 per 100 cm3 of the brew. Then one performs the phases mixing with potato starch in an amount equal to the starter weight and Saccharomyces cerevisiae pressed bakery yeast in a dose of 5 g/100 dm3 of the kvass wort, the produced mass drying in a sterile air flow at room temperature till moisture content is equal to 13-14%. The total time of the saccharified brew fermentation is equal to 72 hours. EFFECT: fermentation time reduction. 2 ex
The invention relates to food industry, in particular to methods for the preparation of starter cultures for fermented beverages. A method of obtaining yeast by separate breeding pure cultures under optimal conditions, controlling the acidity of the environment for distribution of lactic acid bacteria, and accumulation of yeast cells for the separation of yeast in schemes a and b (Pomozov Century A. Production of kvass and non-alcoholic beverages: a manual / Century A. Polozova. - SPb.: GIORD, 2006. - 192 S.). The disadvantage of this method is the necessity of a large number of collections for breeding, frequent changes of yeast and lactic acid bacteria, a significant amount of dough for the main fermentation, the need for qualified personnel. The closest analogue of the present invention is patent RU 2269569 on the way fermenting wort combined leaven of prefabricated wiring podvojenih pressed bakery yeast and lactic acid bacteria. As a final use strain of L. delbruckii-76, the reproduction of which the last three stages is carried out by fermentation osaharennoe welding of a mixture of wheat flour baking the second grade and water to a final pH of 16-20 cm3solution of sodium hydroxide concentration of 1 mol/DM3 3welding. The disadvantage of this method is the use of monocultures of lactic acid bacteria, the complexity of long-term maintenance of biological purity of the leaven, the presence of concomitant extraneous microflora in flour and, as a consequence, the leaven, the need for separate containers for Podkolodny yeast, relatively short stability of the technological properties of the leaven, the awkwardness of the equipment for Podkolodny yeast. The objective of the invention is to reduce the complexity and reducing the duration of the process of manufacturing yeast by reducing the time for preparing the components of the combined starter and joint making them kvass wort, physiologically adapted cultures of lactic acid bacteria, reducing the required number entered in the wort ferment to 0.3-0.5, long shelf-ready ferment for at least 6 months without significant reduction in its fermentation activity. The technical result is achieved in that the production method of the leaven provides for the preparation osaharennoe welding by mixing the flour of first grade and wheat bran in the ratio of 1:1, the brewing mixture of water with a temperature of 85-90°C, holding for 45-60 min, cooling the mixture to a temperature of 65-67°C, saharia is their non-fermented barley or rye malt in the amount of 10% by weight of the mixture within 60-90 min, making yeast autolysate in an amount of 0.1% by weight of the mixture to obtain a nutrient substrate, a display substrate in three fermentation vessel with a fourfold increase in sample 50 g:200 g:800 g, respectively, three autoclaving with an interval of 24 hours at 1.5 ATM. within 60 min, reproduction in a prepared substrate lactic acid bacteria in a three-phase razvedochnom cycle to the end of acidity 16-18 cm3solution of sodium hydroxide concentration of 1 mol/DM3100 cm3welding, as a source of lactic acid bacteria using drugs-probiotics "Lactobacterin", or "Bifidumbacterin", or "Alitalia or complex, consisting of three of these drugs, which dissolve in 5 cm3sterile saline solution and each transferred into a chilled sterile osaharennoe welding rate of 1 dose of the drug that will be 2×109, 107and of 1.5-2.0×109SOME of respectively 50 g of substrate, incubation of inoculated nutrient medium (first phase) for 24 hours at 37°C, the implementation of the second and third phases razvedochnogo cycle by dilution Mature leaven of the previous phase in four times the number of sterile osaharennoe welding for the subsequent phase, incubating the subsequent phases razvedochnogo cycle for 24 hours at 37°C. until the acidity of 16-18 cm 3solution of sodium hydroxide concentration of 1 mol/DM3100 cm3welding, blending equal to the weight of the leaven of the quantity of potato starch and pressed bakery yeast-Saccharomyces cerevisiae dose of 5 g/100 DM3wort, drying the resulting mass flow of sterile air at room temperature to a moisture content of 13-14%, while the total time of fermentation osaharennoe welding is 72 hours. Distinctive features of the prototype (the closest analogue) the essential features of the claimed invention is the preparation of sterile semisolid osaharennoe welding from the flour of first grade wheat bran in the ratio of 1:1 reproduction on the prepared substrate for lactic acid bacteria in a three-phase razvedochnom cycle to the end of acidity 16-18 cm3solution of sodium hydroxide concentration of 1 mol/DM 100 cm3welding, making potato starch, add pressed bakery yeast-Saccharomyces cerevisiae dose of 5 g/100 DM3wort without the need of padmaloka and drying the resulting mixture to a moisture content of 13-14% in the flow of sterile air at a temperature of 18-22°C. as a source of lactic acid bacteria using drugs-probiotics: Lactobacterin representing microbial mass of live antagonistically active l is tabaccheria strains of Lactobacillus plantarum 8P-A3, or L. plantarum 38, or L. fermentum 90T-C4, or L. fermentum 39; Bifidumbacterin representing microbial mass of live antagonistically active bifidobacteria strains Bifidobacterium bifidum No.1 or 791; Alitalia - starter-associat microorganisms probiotics, is a lyophilized, but retained the ability to proliferate in the digestive tract of five strains of Streptococcus thermophilus, Lactococcus lactis, Propionibacterium freudenreichi subsp. shermanii, Lactobacillus acidophilus, Lactobacillus helveticus, in the amount not less than 1.5 to 2.0×109CFU/g Method allows you to keep finished ferment in a sealed container at a temperature of 2-4°C for at least 6 months without reducing its fermentation activity. The proposed method for the combined production of dry whey for fermenting wort provides unlimited flexibility in the selection of pure cultures of lactic acid bacteria and yeast with consideration of their physiological and technological properties. The proposed method also eliminates the presence of extraneous microflora (due to triple autoclaving), does not require a preliminary assessment of the biological purity of raw materials and semi-finished products, not limited in the selection of pure cultures can be repeatedly plays with stable physico-chemical and organoleptic properties of the final product of fermentation kvass, do not require the tons of highly qualified personnel, that testifies to the wide practical applicability with positive technological and economic result. The proposed method for the combined production of dry whey for fermenting wort has novelty and inventive step, since the search for sources of patent and scientific and technical information the applicants have not identified the information that would be shown a set of distinctive features. The method is as follows. Preparing osaharennoe welding from the flour of first grade wheat bran in the ratio of 1:1. Seromas brewed water 85-90°C, maintained for one hour, cooled to a temperature of 65-67°C, after which osaharivaetsya barley malt in the amount of 10% by weight of grain per hour. In osaharennoe mass is made yeast autolysate in an amount of 0.1% by weight. Then hanging in three fermentation vessel with a fourfold increase in sample (50; 200; 800). Prepared nutrient medium autoclaved three times with an interval of 24 hours at 1.5 ATM. within 45-60 minutes Preparations Lactobacterin, Bifidumbacterin, Alitalia lyophilized lactic acid bacteria was dissolved in 5 cm3sterile saline solution and each was transferred to a minimum by weight of the cooled article is riloy osaharennoe welding rate of 1 dose (2×10 9, 107and 1.2×107, respectively), 50 g of substrate. Inoculated, thus, nutrient medium (1 phase) were incubated 24-48 hours at 37°C. after incubation was determined by the intensity of the aroma and titratable acidity. The second and third phase razvedochnogo cycle was carried out by dilution of the leaven of the previous phase in four times the number of sterile welding. Incubation of the subsequent phases razvedochnogo cycle is carried out in 24-48 hours at 37°C. Control maturity ferment produced by the same parameters. In Mature leaven of the third phase acidity 16-18 cm3solution of sodium hydroxide concentration of 1 mol/DM3100 cm3with constant stirring contributed an equal amount of potato starch for fast absorption of free moisture. There was made a settlement, depending on the acidity, the amount of yeast (5 g/100 DM3wort). The resulting mass is distributed on multiple screens and dried in a stream of sterile air at room temperature. The total time of fermentation osaharennoe welding on the last three stages of 72 hours. The method allows for storing finished ferment in a sealed container at a temperature of 2-4°C for at least 6 months without reducing its fermentation activity. Physico-chemical and organoleptic characteristics of kvass Brogan what I received on sourdough prepared with the proposed method, comply with the requirements of GOST R 53094-2008 for all parameters. Specific examples of the method. Example 1.For the preparation of the leaven of the monocultures of lactic acid bacteria preparation Lactobacterin (or Bifidumbacterin, or Alitalia) 135 g of wheat flour of the first grade mix with equal quantity of wheat bran. The mixture brew 810-820 ml of hot water temperature of 85-90°C and can withstand at least 45-60 minutes For a deeper enzymatic processes at this stage it is acceptable to use thinning (α-amylase) enzymes at doses relevant supporting documents. Then the brew to cool to a temperature of 65-67°C and make 27-30 g (10% by weight of grain) non-fermented barley or rye malt and stand for 60-90 minutes For a deeper enzymatic processes at this stage it is acceptable to use osaharivaetsya (glucoamylase) enzymes at doses relevant supporting documents. The final weight of the welding will be 1050-1100 g, which is added to 1.0-1.1 ml yeast autolysate. The thus prepared nutrient substrate is put into tanks for fermentation in a fourfold increasing amounts of 50 g:200 g:800, Sealed through gauze napkins nutrient environment autocl is to promote three times with an interval of 24 hours at 1.5 ATM. within 60 minutes For fermentation of a nutrient substrate using a commercial preparation Lactobacterin (or Bifidumbacterin, or Alitalia), for which the contents of the vial thoroughly to dissolve in 5 ml of sterile saline, select syringe 1 ml, and transfer the substrate to the first phase razvedochnogo cycle (50 g). Inoculated medium is incubated at 37°C for 24 hours. The control time for the acidity of the substrate to reach 8-10 cm3solution of sodium hydroxide concentration of 1 mol/DM3100 cm3welding. When this condition is leaven of the first phase to transfer the substrate to the second phase - 200 g and incubate under the same conditions during the day. The control time for the acidity of the substrate must reach the level of 14-16 cm3solution of sodium hydroxide concentration of 1 mol/DM3100 cm3welding. For the final phase razvedochnogo cycle leaven of the second phase offully migrated in the last substrate 800 g and incubate for another day at 37°C. the control time For the acidity of the substrate must reach the level of 16-18 cm3solution of sodium hydroxide concentration of 1 mol/DM3100 cm3welding. If for some reason the required level of acidity has not been reached, then the starter last phase to leave for incubi the Finance for a further 24 hours. Drying is carried out by mixing a Mature semi-starter with equal (1000-1100 g) quantity of potato starch with constant stirring in a mixer to obtain a homogeneous granular mass. Missing in yeast fresh yeast to make together with starch. Their number is calculated from the final acidity of ripe starter and must comply with the seeds dose of 5 g fresh yeast 100 DM3kvass wort. This means that if the acidity of the starter is 18 cm3solution of sodium hydroxide concentration of 1 mol/DM3100 cm3welding, the required number for lactic acid fermentation of wort will be 2 g/1000 cm3(200 g/100 DM3). Therefore, the number of yeast made in yeast, 2.5 g per 100 g of yeast (25 g/1000 g). For uniform distribution of the yeast cells in the mass of the fermenting yeast sample mixed in a mortar with a small amount of starch and then gradually increase the proportion of starch to obtain a homogeneous granular mass. The resulting mass is mixed in a blender with the remaining quantity of starch. Drying the resulting mass to produce a flow of sterile air (through sterile cotton-gauze filter) at room temperature to a moisture content of 13 to 14 %. Thus prepared saqu the ska at a dose of 2.0-2.5 g/DM 3allows you to achieve the desired degree of fermentation of wort (1,5-2,0% SW) for 20-24 hours at 35 ° -37°C. Physico-chemical and organoleptic characteristics of kvass wort obtained on sourdough prepared with the proposed method, comply with the requirements of GOST R 53094-2008 for all parameters. The method allows for storing finished ferment in a sealed container at a temperature of 2-4°C for at least 6 months without reducing its fermentation activity. Example 2.For the preparation of the leaven of the complex cultures of lactic acid bacteria preparations Lactobacterin, Bifidumbacterin and Alitalia 400 g wheat flour first grade mix with equal quantity of wheat bran. The mixture brew 2400 cm3hot water temperature of 85-90°C and can withstand at least 45-60 minutes For a deeper enzymatic processes at this stage it is acceptable to use thinning (α-amylase) enzymes at doses relevant supporting documents. Then the brew to cool to a temperature of 65-67°C and make 80-85 g (10% by weight of grain) non-fermented barley or rye malt and stand for 60-90 minutes For a deeper enzymatic processes at this stage it is acceptable to use osaharivaetsya (glucoamylase) enzymes at doses relevant supporting documents. Konecne the I weight of the welding will be 3200 g, which add a 3.2-3.5 cm3yeast autolysate. The thus prepared nutrient substrate to hang in the tank for fermentation in four growing amounts. As in the first two phases of the breeding crops is desirable to maintain separately, the number of dilutions in these phases, it is necessary to prepare in three repetitions, and means mounting substrate for them will be: 50 g - 3 units; 200 g of 3 units In the third phase the Mature yeast together in a single environment, so hitch welding for this phase should be at least 2400-2450, Sealed through gauze napkins nutrient medium autoclaved three times at intervals of 24 hours at 1.5 ATM. within 60 minutes For fermentation of a nutrient substrate to use commercial preparations Lactobacterin, Bifidumbacterin and Alitalia, for which the contents of each vial thoroughly to dissolve in 5 ml of sterile physiological solution, pick up the syringe, the amount of microbial suspensions corresponding to 1 dose, and move in the appropriate substrate for the first phase razvedochnogo cycle (50 g). The same make and with other cultures. Inoculated medium incubated at 37°C for 24 hours. The control time for the acidity of the substrate to reach 8-10 cm3solution of sodium hydroxide concentration of 1 mol/DM3100 cm3welding. the ri compliance with this condition of the leaven of the first phase to migrate to the appropriate environment for the second phase - 200 g and incubate under the same conditions during the day. The control time for the acidity of the substrate must reach the level of 14-16 cm3solution of sodium hydroxide concentration of 1 mol/DM3100 cm3welding. For the final phase razvedochnogo cycle of the leaven of the second phase to combine and fully migrated in the last substrate to the third phase - 2450 g, incubate for another day at 37°C. the control time For the acidity of the substrate must reach the level of 16-18 cm3solution of sodium hydroxide concentration of 1 mol/DM3100 cm3welding. If for some reason the required level of acidity has not been reached, then the starter last phase left for incubation for another 24 hours. To reduce the specific activity of the microflora and long-term storage of Mature leaven must be dry. This is done by mixing a Mature semi-starter with equal (of 3,200-3,300 g) quantity of potato starch with constant stirring in a mixer to obtain a homogeneous granular mass. Missing in yeast fresh yeast to make together with starch. Their number is calculated from the final acidity of ripe starter and must comply with the seeds dose of 5 g fresh yeast 100 DM3kvass wort. This means that if kislotno the ü starter is 18 cm 3solution of sodium hydroxide concentration of 1 mol/DM3100 cm3welding, the required number for lactic acid fermentation of wort will be 2 g/1000 cm3(200 g/100 DM3). Therefore, the number of yeast made in yeast, 2.5 g per 100 g of yeast (25 g/1000 g). For uniform distribution of the yeast cells in the mass of the fermenting yeast sample mixed in a mortar with a small amount of starch and then gradually increase the proportion of starch to obtain a homogeneous granular mass. The resulting mass is mixed in a blender with the remaining quantity of starch. Drying the resulting mass to produce a flow of sterile air (through sterile cotton-gauze filter) at room temperature to a moisture content of 13 to 14 %. Thus prepared ferment at a dose of 2.0-2.5 g/l allows to achieve the desired degree of fermentation of wort (1,5-2,0% SW) for 20-24 hours at 35 ° -37°C. Physico-chemical and organoleptic characteristics of kvass wort obtained on sourdough prepared with the proposed method, comply with the requirements of GOST R 53094-2008 for all parameters. The method allows for storing finished ferment in a sealed container at a temperature of 2-4°C for at least 6 months without reducing its fermentation activity. The resulting product is characterized by the light of the lo brown, good flowability, slightly granular, non-caking during storage, has a pronounced grain aroma with hints of green Apple. Thus, the proposed method reduces the complexity to reduce the duration of razvedochnogo cycle, depending on the priorities of the enterprise to use any Association of lactic acid bacteria and give a finished product probiotic properties, significantly reduce the employment of tanks, significantly reduce the consumption of Mature starter, improve the economic efficiency of production of kvass wort. While the organoleptic and physico-chemical characteristics of kvass meet the requirements for this category of drinks. Method of manufacturing integrated dry yeast for fermentation kvass, comprising preparing osaharennoe welding by mixing the flour of first grade and wheat bran in the ratio of 1:1, the brewing mixture of water with a temperature of 85-90°C, holding for 45-60 min, cooling the mixture to a temperature of 65-67°C, the saccharification unfermented barley or rye malt in the amount of 10% by weight of the mixture within 60-90 min, making yeast autolysate in an amount of 0.1% by weight of the mixture to obtain a nutrient substrate, a display substrate in three fermentation vessel with chetyrehtysyacheletny weighed 50 g:200 g:800 g, respectively, triple autoclaving with an interval of 24 hours at 1.5 ATM. within 60 min, reproduction in a prepared substrate lactic acid bacteria in a three-phase razvedochnom cycle to the end of acidity 16-18 cm3solution of sodium hydroxide concentration of 1 mol/DM3100 cm3welding, as a source of lactic acid bacteria using drugs-probiotics "Lactobacterin", or "Bifidumbacterin", or "Alitalia or complex, consisting of three of these drugs, which dissolve in 5 cm3sterile saline solution and each transferred into a chilled sterile osaharennoe welding rate of 1 dose of the drug that will be 2×109, 107and of 1.5-2.0×109SOME of respectively 50 g of substrate, incubation of inoculated nutrient medium (first phase) for 24 hours at 37°C, the implementation of the second and third phases razvedochnogo cycle by dilution Mature leaven of the previous phase in four times the number of sterile osaharennoe welding for the subsequent phase, incubating the subsequent phases razvedochnogo cycle for 24 hours at 37°C. until the acidity of 16-18 cm3solution of sodium hydroxide concentration of 1 mol/DM3100 cm3welding, blending equal to the weight of the leaven of the quantity of potato starch and pressovanny and baking yeast Saccharomyces cerevisiae dose of 5 g/100 DM 3wort, drying the resulting mass flow of sterile air at room temperature to a moisture content of 13-14%, while the total time of fermentation osaharennoe welding is 72 hours.
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