SU1067037A1 - Strain lactobacterium plantarum n.v. 77/9 tsmpm v.2353 for siling fodder and fermenting vegetables - Google Patents

Abstract

Strain Lactobacterium n. V. 77/9 CMPM B-2353 (collection of All-Russia Scientific Research Institute of Genetics) for (shose and feed and vegetable vegetables.

Description

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The invention relates to the microbiological industry and can be used in ensiling KopivioB and vegetable fermentation. A known strain Lbm. plarrtarum - 31, which is used for the production of cheese sausage sausage 1. Turner has a maximum acidity of 44 °. The disadvantage of this strain is that it cannot be used in the silage of feed and vegetable fermentation, as it is a weak acid-forming agent and is formed during fermentation. Lactic acid does not create active acidity in the medium, which is an ocHOBHbiM preservative factor in preserving silage. The aim of the invention is to obtain an Lbm strain. pfant. 77/9, used for siloing fodder and fermented vegetables. To achieve the goal, a strain of Lactobacterium plantarum p. V. CMPM (collection of genomic antibiotics genetics) for silage of fodder and kvosheniya vegetables. The strain is an active acid-forming agent, the maximum acidity is 120 ° T. The strain possesses high aluminum activity in respect of E. CoP, You. subtilis. You. megaterium, Staph. aureus and pronounced resistance to antibiotic, chemical therapy and antiseptic preparations Strain has the following morphology and physiological and biochemical characteristics. Morphology. Gram-positive, fixed, homofermentative sticks, 2-6x0.9 microns in size, are located one by one and short chains with rounded ends. The colonies on MllA are whitish, small, dotted, flat on wort agar, friable, villous, with mycelial-like edges. Organic media Grows on residential nutrient media: hydrolyzed milk, milk whey, cabbage water, tomato medium, m sapthon broth with the addition of 1% glucose and on the same agar medium. When 2% of the strain 77/9 culture is introduced, the fermentation of the milk is reduced from the bottom for 4 days at an optimum temperature of 30-37 ° C. The maximum acid production reaches 120 ° T. Physiological and biochemical signs. Optional anazrob. The growth rate is maximum, the minimum isISC, the optimum is 30-37 ° C. The strain is highly resistant to antibiotics: penicillin 0.1 IU / ml, streptomycin - 0.1 IU / ml, ole-andomycin - 5 y / ml levomycetinu-5 / ml. Prolethrin 10 / ml, tetracycline. - 10y / m 372 erythromycin - 5 | y / ml, phenol - 0.45%, phthalazole - 0.8% ethyl alcohol - 12% by volume, salt - 6%. Attitude to carbohydrates. Ferments gpyukozu, fructose, galactose, lactose, maltose, mannose, rhamnose, sucrose, sorbitol and arabnosis. Gelatin does not dilute. Indole and skatole does not form. Nitrates not: restores. Milk enriches with ascorbic acid and vitamins of group B. Synthesizes aromatics, diacetyl 2.5 mg / l and acetoin 10.8 mg / l; It exhibits high actin microbial activity against E. Ck) li, You subtilis. You. megaterium, Staph. aureus, which is important for ensiling forage. i Strain 77/9 skachivat milk on the fourth day of growth. The maximum acid production is 120 T. The number of cells of the strain n qrede prepared on cabbage waste without the addition of any nutritional components is 250 million / ml with a maximum acidity of -66 ° T. This makes it possible to use as a bacterial starter sreru prepared from cabbage waste. Example 1. Lactic sourdough for sauerkraut cabbage prepared in liquid cabbage water without the addition of any nutritional components using cultures of Lbm. plantarum 77/9 and Str. lactis pcs J4 / 20. Lactic ferment is added to the fermented mass in an amount of 2% by weight of the mass. Cabbage, sour using shchtamma 77/9, has a pleasant sour-milk taste and aroma. Example 2. Lactic sourdough two-day culture of Schm. 77/9, grown on a liquid cabbage-water supplement of skidding or nutrient co-alonents, is added to the silageable corn mass in the amount of 0.4% of the weight of the silageable mass. This strain can also be used in mixed microbial starters with acetic acid bacteria and yeast. . Organolent and biochemical exposure to corn silage is carried out 2 months after deposit. By organoleptic characteristics, silage prepared with the use of sourdoughs is distinguished by the odor, good aroma, yellowish-green color. According to biochemical parameters in the silo. rich in lactic acid.

310670374

more lactic acid accumulates - silos has a more favorable for

in the control variant without introducing its storage active acidity. He is better

lactic acid bacteria - 0.72%. This is eaten by cattle.

Claims (1)

Strain 1_asTOBas1g1it η. ν. 77/9 TsMPM B — 2353 (collection of All-Russia Research Institute of Genetics) for ensiling feed and pickling vegetables Od m about 00 m 1 1067037