RU2461617C1 - Lactobacillus paracasei strain used for preparing fermented milk products - Google Patents

Abstract

FIELD: medicine.

SUBSTANCE: Lactobacillus paracasei 3-37 strain possessing high antagonist activity is deposited in the Russian National Collection of Industrial Microorganisms (RNCIM), registration No. VKPM B-10092 and may be used in preparing such fermented milk products as kefir, acidophilus milk, acidophilus yeast milk, acidophilus butter.

EFFECT: invention enables producing the strain possessing high antagonist activity and high milk ripening rate.

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Description

The invention relates to biotechnology and the dairy industry and is a new strain of mesophilic bacillus, intended for the production of fermented milk products and bacterial preparations.

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

The disadvantage of these strains is lower antibiotic activity.

A known strain of Lactobacterium casei LMG P-22110, producing lactic acid and capable of exerting a significant positive effect on the narrowing of the airways, for the preparation of a nutritional composition and drug for the treatment and prevention of pulmonary dysfunction of the subject (RF Patent No. 2407784 C2, publ. 12/27/2010, .).

The disadvantage of this strain is lower antibiotic activity.

The objective of the invention is the creation of a dairy product using lactobacilli on accessible nutrient media with high antagonistic activity.

The problem is solved by using nutrient media of dense and liquid consistency: sterile skim milk, hydrolyzed milk (pH 6.8-7.0).

The local strain of Lactobacillus gallinarum VKPM B-10092, isolated in vivo from sauerkraut.

The identification of the strain was carried out according to the methodology described in the book (L. Bannikova, Selection of lactic acid bacteria and their use in the dairy industry. - M.: Food Industry. (1975)).

The strain is deposited in the All-Russian collection of industrial microorganisms and has a number VKPM B - 10092.

The strain of Lactobacillus paracasei VKPM-B 10092 has the following characteristics:

1. Cultural and morphological:

- optional anaerobic;

- gram-positive sticks;

- length 4.0 ± 0.02, width 0.8 ± 0.02;

- motionless;

- located more often in chains;

- do not form endospores.

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

- round colonies,

- size 1-1.5 mm (spot);

- the nature of the contour of the edge is even;

- the relief is flat;

- surface - smooth, shiny;

- White colour;

- the structure is homogeneous;

- consistency - pasty.

The study of the cultural or morphological properties of the selected strain of lactic acid microorganisms was carried out on a dense nutrient medium - agarized milk.

2. Physiological and biochemical:

- milk fermentation rate - 9 hours;

- the limit of acid formation is 343 ° T;

- the strain ferments glucose, lactose, maltose, sucrose, beckons;

- grows at a temperature of 15 ° C;

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

- grows in hydrolyzed milk containing 20% bile;

- grows in meat and peptone broth at pH 8.3;

- grows in milk with 0.4% phenol;

- the strain withstands heating at a temperature of 60 ° C for 90 minutes;

- the strain withstands heating at a temperature of 65 ° C for 30 minutes.

The product synthesized by the strain is lactic acid.

3. Antibiotic activity:

- the diameter of the zone of growth inhibition in relation to the representative of the pathogenic microflora of Staphylococcus aureus was 22 mm;

- the diameter of the zone of growth suppression in relation to the representative of the conditionally pathogenic microflora of Escherichia coli was 26 mm.

The antibiotic activity of the strain of Lactobacillus paracasei VKPM B - 10092 was determined on a solid nutrient medium (MPA) by agar diffusion.

The method, conditions and composition of the media for long-term storage of the strain - lyophilization; at a temperature of 4 ° C; MPG environments Rogosa; milk with chalk; milk with yeast autolysate, glucose, litmus, liver extract and CaCO ₃ ; agarized milk cheese whey. The method, conditions and composition of the media for the propagation of the strain at a temperature of 37-38 ° C; medium: agarized milk cheese whey; skim milk, unsalted cheese whey with a content of at least 4.0% lactose.

Optimum conditions and composition of the medium for fermentation - temperature 37-38 ° C; environments: cow's milk; unsalted cheese whey with a content of at least 4.0% lactose, skimmed cow's milk.

The proposed new strain of Lactobacillus paracasei VKPM B - 10092, isolated from sauerkraut, is well adapted to local conditions. Easy to cultivate and store, has a high marginal acidity and coagulation rate of milk, which allows to increase economic efficiency in the production of dairy products.

The strain exhibits a high antagonistic ability in relation to opportunistic and pathogenic microflora.

The strain Lactobacillus paracasei VKPM B - 10092 has a high biological activity.

Due to its pronounced biological and antibiotic properties (the ability to form a viscous milk clot, the diameter of the zone of inhibition of growth of Staphylococcus aureus is 22 mm, Escherichia coli is 26 mm), the strain is of industrial value for the dairy industry.

Example 1. The use of strain Lactobacillus paracasei VKPM B -10092 in the production of kefir.

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

In the production of kefir, milk is cooled to a fermentation temperature of 20-25 ° C. Already pasteurized milk is poured into the fermenter tank and introduced, pre-prepared yeast - 5-6% of the mass of milk. The starter culture is also enriched with a strain of Lactobacillus paracasei VKPM B - 10092. After thorough mixing, the contents of the tank are left alone, ensuring a constant temperature with a water jacket. The milk is fermented to obtain a dense clot with an acidity of 90-100 ° T. The duration of ripening is 10-12 hours at a temperature of at least 20 ° C. Upon reaching the necessary acidity and viscosity of the clot, the circulation of water in the jacket is stopped, ice water with a temperature of 1-2 ° C is supplied to the interstitial space and a stirrer is included to stir the clot and more quickly cool it to the ripening temperature. After reaching a clot temperature of 12-16 ° C, the supply of cooling water is stopped and it is left alone for 4-6 hours for the maturation and development of yeast. Then the contents of the tank are further cooled to a temperature of 8-10 ° C to complete ripening.

Example 2. The use of strain Lactobacillus paracasei VKPM B - 10092 in the production of acidophilus milk.

Pasteurized milk is fermented with a culture of Lactobacillus paracasei VKPM B - 10092. 5% of the starter culture is added to pasteurized milk at a temperature of 42-45 ° C. The sliminess of the product helps to maintain a uniform consistency even after thoroughly mixing it.

Example 3. The use of strain Lactobacillus paracasei VKPM B - 10092 in the production of acidophilus-yeast milk.

In pasteurized milk, cooled to 35 ° C, make starter culture prepared by co-cultivation of the strain Lactobacillus paracasei VKPM B - 10092 and milk yeast. Fermented milk is poured into bottles, corked and placed for fermentation in a thermostat, where it is kept at a temperature of 30 ° C until a clot forms. At the end of ripening, i.e. when a clot forms, the bottles with milk are transferred to a room with a temperature of 18 ° C, where they are kept for 12-18 hours.

In order to avoid too rapid an increase in acidity and souring of the product due to the enhanced development of the strain of Lactobacillus paracasei VKPM B - 10092, the milk is fermented at a temperature of 30 ° C. In this case, the development of the Lactobacillus paracasei strain VKPM B - 10092 is somewhat delayed, but yeast develops, and a clot is penetrated by tiny bubbles of carbon dioxide. After the formation of a clot, the product is not subjected to immediate cooling, but is kept in a warm chamber at 18 ° C for better development of yeast. After unloading from a warm chamber, the product is cooled to a temperature below 8 ° C.

Example 4. The use of strain Lactobacillus paracasei VKPM B - 10092 in the production of acidophilic paste.

In sterilized or pasteurized milk, cooled to 45 ° C, a starter culture is introduced containing pure cultures of mucous and non-mucous races of the acidophilus bacillus, including Lactobacillus paracasei strain VKPM B - 10092. The clot is cut into 2 cm cubes along the edge. The cut clot is poured into sterilized coarse calico bags, which are placed on the waste tables or in press trolleys for self-pressing and partial dehydration of the clot. The duration of self-pressing is 2-3 hours at 6-8 ° C. Ready acidophilus paste has a consistency of thick sour cream.

Acidophilic pastes are packaged in glass or ceramic jars and quickly cooled to 4-6 ° C.

Claims (1)

The strain Lactobacillus paracasei VKPM B-10092 used for the production of dairy products.