BG63483B1 - Method for the preparation of ferments from lb.bulgaricum strain for the production of lactic acid products - Google Patents

Abstract

The method is used for the preparation of concentrated and production ferments for dairy products. The ferments made by it are highly active and have a long life, and the dairy products made have high biological value due to the presence of a large amount of living cells of LB.Bulgaricum, free amino acids, etc., as well as dietetic and therapeutical proprties. By the method strains of LB.Bulgaricum are cultivated separately or in a mixture of nutrient medium based on sterile skimmed cows' milk to which from 20 to 40% sterile caseine hydrolysate is added in which the respective strain is cultivated in advance which causes the fermentation for 24 to 48 hours. The biomass produced is dried by pulverization or by dry freeding. 2 claims

Description

(54) METHOD OF RECEIVING BREAST BREAKFAST. VYSAMSIM FOR LACTIC ACID PRODUCTS PRODUCTS

Technical field

The invention relates to a method for producing highly active yeast from strain bb. Ll1 lslpshp for the production of lactic acid product with high nutritional properties, dietary and medicinal properties.

BACKGROUND OF THE INVENTION

It is known in the manufacture of lactic acid product obtained by the action of strains or strains bb. Liquid Apsite, liquid production yeasts obtained from maternal or lyophilized, unconcentrated or concentrated pure culture are used.

Liquid mother culture from strains bb. The L1 and APSAs often have lower activity, altered morphology, and deviations from their production qualities (10-151 maternal cultures are required for 1001 production yeast).

Their liquid dry concentrated mother culture obtained by the method described in patent No. 31135/2 / was obtained by culturing strain bb. Lactobacillus in a nutrient medium with the composition: hydrolyzed milk - broth diluted with two parts water, to which 10-30% skimmed milk, 1.5-3% yeast extract or autolysate and 0.3-0.6% were added sodium acetate. Cultivation was carried out at 45 ° C (+ 1 ° C) until biomass was accumulated. 1010 cells / US ³ . It is separated by centrifugation or ultrafiltration and dried by lyophilization.

SUMMARY OF THE INVENTION

The method according to the invention involves the use of a special nutrient medium with the composition: sterile skimmed cow's milk, to which is added sterile casein hydrolyzate with a dry matter of 5-6%, pre-cultured with the bb strain or strains. The fermentation fermentation will take place in the range of 24-48 bL in an amount of 20-40%. At a temperature of 45 ° C / ± 1 ° C / the mixture was acidified with 10-40% pure culture from the selected strain bb. LY1 £ Apsish under No. 11-3 (NBPMKK No. 2183); No. 12-P (NBPMKK No. 2184); No. 13-R (NBPMCC No. 2185); No. 14-R (NBPMCC No. 2186); No. 15-R, NBPMCC No. 2187, No. 16-C, NBPMCC No. 2188, No. 17-C, NBPMCC No. 2189, No. 18-C (NBPMCC No. 2190); No 19-C (NBPMC No 2191) and No 20-C (NBPMCC No 2192), producers of b (+) and B (-) lactic acid, or a mixture of strains only producers of b (+) lactic or ϋ (-) acid. It is cultured at the indicated fermentation temperature while maintaining the pH from 5.5 to 6.0 for 5-8 b. Fermentation is interrupted when the pH remains unchanged and the cell count reaches 10-10 ¹³ / cm ³ . The culture fluid was cooled and agar-agar, gelatin, sodium alginate or agarid at a concentration of 0.1-0.2% was added to it before being passed for drying. It is lyophilized or spray dried (inlet air 135 ° C and outlet 80 ° C).

The high-activity yeast production yeasts according to the invention are prepared in the established manner but with a small amount of mother culture.

The resulting production yeast produces a lactic acid product with high nutritional value, dietary and healing properties, such as liquid or dry ones.

The benefits of a concentrated mother leaven from strain or strains bb. The L < 1 > apsite according to the invention are as follows:

Strains bb are also used to prepare them. Lactic acid producing L (+) lactic acid.

It is used directly for the sourdough of a fermenter, without prior restoration.

They have a higher activity than those obtained by the method described in patent No. 31135 (2).

Long-lasting durability - over 10 years, using freeze drying.

Their production can be fully automated.

Directly using them for fermentation protects the strain or strains bb. L1 or Apsit from the harmful effects of the defective raw material (inhibitory substances, antibiotics, mastitis, etc.).

Small quantities, tailored to their activity, are used relative to the amount of fermented milk, which facilitates the packaging, packaging and transportation.

Using them does not require additional labor in the manufacturing plant.

The dry or liquid concentrate can be successfully used to treat severe dysbiosis and gastrointestinal disorders.

The lactic acid product obtained by the yeast concentrate of the selected strain or strains bb. Lactobacillus producing L (+) or L (-) lactic acid according to the invention in liquid or dry form (in bulk or in tablet form) has a higher nutritional value than Bulgarian yogurt. It contains free amino acids, including all irreplaceable 10 to 30 times more than Bulgarian yogurt, according to the strain bb used. And the technology used to obtain it. The strains bough. Lactobacillus, producers of L (+) lactic acid are better proteolytes, emphasized antagonists of the conditionally pathogenic gut microflora compared to the Lb strains. Yi ^ apsite, producers of Ό (-) lactic acid. The product can be consumed by infants less than three months old, children and adults lacking the lactase enzyme in the body. All strains bb. The L-18 apsite used in the preparation of a lactic acid product has the ability to settle in the human intestinal tract and to normalize its microflora during or after antibiotic treatment. They have excellent production qualities. Lactic acid product in liquid or dry form is a very good food for infants and adults alike. In the dry state, in bulk or in tablet form, it can be taken by athletes, diabetics, astronauts and severely ill patients for quick recovery. This product, used as an adjunct in the treatment of patients with blast leukemia and malignant lymphoproliferative diseases, especially those with pronounced fatigue and with evidence of erosive changes in the mouth, stomach and intestines, has a stimulating effect. There is a faster normalization of leukocyte count, faster recovery of erosive changes in the gastrointestinal tract, overcoming of bowel dysbiosis and general intoxication of the administered cytostatics in patients who consumed it compared with those who consumed it they did not accept it. The dry product is suitable for the treatment of children with recurrent enterocolitis, taken as food or in the form of enemas. The skimmed liquid or dry product is suitable for the treatment of patients with hyperlipoproteinemia and obesity. It has a positive effect on lipid reduction, with serum cholesterol decreasing to varying degrees according to the strain bb used. Yi ^ apsit. It is recommended as low calorie, suitable for the dietary treatment and prophylaxis of patients with primary and secondary hyperlipoproteinemia, nutritional obesity and atherosclerosis. Wonderful tool for working in harmful environments - noise, vibration, metals, adhesives, highly dusty objects, chemical laboratories.

The lactic product as well as the concentrate of the strain or strains bb. Lactobacillus exhibits a pronounced therapeutic effect in the treatment of severe dysbiosis, more pronounced in the concentrate. Normalization of the intestinal flora occurs after 7-9 days in mild forms of enteric syndrome and 10-15 days in chronic dysbiosis.

The lactic acid product, prepared from casein coprecipitate, without lactose, glucose and galactose, with a corrected composition, is suitable for feeding infants and children with galactose intolerance and is their only food.

The lactic acid product - full-fat, half-fat and non-fat, consumed by radiation patients shows a pronounced stimulating effect.

The concentrate of the strain or strains bb. Yl ^ alsite can be successfully used in cosmetics.

The invention is illustrated by the following examples.

Example 1. Skimmed cow's milk in an amount of 600 l was sterilized in a fermentor at a temperature of 121 ° C and cooled to 45-46 ° C. Sterile 120 to 240 I pre-prepared casein hydrolyzate cultured for 24-48 b with strain or strains b were added sterile. The fermentation fermentation. Adjust the pH to 6.5-6.7 per mixture and leave with 60-240 l of pure culture from the strain or strains in bb. Bj1 £ apsit. The fermentation was carried out at a temperature of 45 ° C 1 ° C with continuous neutralization to maintain a pH between 5.5-6.0. After neutralization has ceased, i. fermentation is stopped when pH is maintained. The biomass-rich culture fluid is cooled. Before drying, 0.1 to 0.2% stabilizer (agar-agar, gelatin, sodium alginate or agaroid) is added in the liquid state. It is dried by lyophilization or spray.

Example 2. From the concentrate-ferment obtained in example 1, a production culture was obtained as follows: cows skimmed milk without inhibitors, antibiotics or admixtures of fat milk are boiled in a fermenter of 180, 200 or 500 1. Boiled milk is held for 1 b at boiling point. Cool to 45-46'C and ferment with 0.1 (for 180 1) to 0.5 β (for 500 1) the yeast is ready after 12 to 14 b.

Example 3. The finished production yeast obtained from example 2 gave a lactic acid product as follows:

Cows or other milk obtained from healthy, fully fed animals, without inhibitory substances, are cleaned with a squeegee or through filters and cooled through a plate cooler to 5-6 ° C. It is stored in a tank. The milk is standardized to 3.6%, 2% or skimmed. Checked for antibiotics. Standardized milk - whole or semi-fat, is heated to a temperature of 60-65'C and homogenized at 180-200 aip. When flour fillers are added, they are added before homogenization. Pasteurization in a tile pasteurizer or mono-fermenter, to a temperature of 92-95'C, follows. In cases where the product has fillers (syrup, sugar, cocoa, essences) they are added before. Keep pasteurized milk for 20-30 tsh in a tank or in the fermenter itself. It is cooled to 45-46 ⁰ C and acidified with a production culture of 10-5%. The fermented milk is packed in jars or plastic cups (0.5 to 0.250 kg) and placed in a thermostatic chamber at a temperature of 40-42'C. With the acidity of the finished milk (after 3-4 b), 85 ° T (pH 4.8 to 4.9) is removed and refrigerated at 6 to 8 ° C.

The finished lactic acid product is characterized by:

- consistency - gentle, when broken - creamy;

- taste - lactic acid, pleasant. With fillers - the added taste of added fillers;

- aroma - specific. With fillers the aroma of the filler.

- microscopic picture - rich field of rods, with a characteristic morphology, without changes. The presence of other micro-organisms is not permitted. Living cells - up to billion / cm ³ .

EXAMPLE 4 The digested lactic acid product of mother-yeast production obtained from Example 2 was prepared in plain fermenters provided with a stirrer and coupled with steam and ice water. Whole milk and semi after standardization is heated to 60-65 ⁰ His homogenized at 180-200 AYP. Pasteurization of * milk and its retention is carried out in the fermenter. At the temperature of 42 ° C of the cooled milk, it is fermented with 5-10% of the production yeast. After 3 to 4 b, the pH or acidity is checked. At pH 4.6 and acidity 90, the stirrer is started simultaneously with the ice water. The cooling is continued to 10 ° C. This is followed by packing in a polyethylene sleeve from 0.250 to 0.500 1 or in pots. When fillers (syrup, sugar, cocoa) are used, they are placed in the milk before pasteurization. When you add; jams, fresh fruits or sweets this happens during the cooling of the finished product.

Broken lactic acid product has the following qualities:

- coagulum - broken with creamy consistency;

- taste - lactic acid, pleasant. With the addition of a flavored filler;

- aroma - specific, in the case of fillers with the aroma of the filler;

- acidity (pH) - 100-100T, pH 4,5-4;

- microscopic picture - as with lactic acid product with hard coagulum. Live cells up to one billion / cm ³ .

Example 5. The dry lactic acid product obtained with concentrate - yeast from strain or strains bb. The bp1bpsite of Example 2 is obtained in two ways by freeze drying and spray drying.

In the first method, the coagulated milk, whether natural or with filler, is poured into 0.5-0.7 kJ trays. The trays were stacked in the lyophilizer and the product was frozen at -40 ° C for 2 b. The sublimation process was then followed by drying to the final temperature of + 32 ° C under vacuum ΙχΙΟ ' ³ South.

The finished product is packed in three-layer films of 25 to 100 β or tableted with 0.5 to 1 β.

In the second method, the broken finished product was dried in a spray dryer, after adjusting the pH (6.0-6.5) with an inlet air of 130 < 0 > C and leaving -80 < 0 > C, cut as lyophilically dried product or tablet.

The difference between the two dry products is that with the freeze-dried product, the living cells are bb. The bw ^ apsit is over one billion in gram, and in the spray-dried three degrees lower.

EXAMPLE 6 The concentrate obtained in Example 1 was used to prepare the dietary milk products described in AC 34058 (3), AC 45410 (4) and AC 39656 (5).

Claims (2)

Claims A method of producing a yeast for the production of lactic acid products using microorganisms of strains bb. Patent Nos. 11-P (NMBICC 2183); No 12-R (IBCMC No. 2184); No 13-R (NMBIC No 2185) No 14-R (NMBICK 2186) No 15-R, NMBCK No 2187, No 16-C NMBCK No 2188, No 17-C IBCMCs No 2189, No 18-C (IBCMC No 2190) No 19-C (NMBCM No 2191) and No 20-C (NLBMC No 2192), Producers of L (+) and D (-) lactic acid, that the strains alone or a mixture thereof are cultured in a culture medium with a composition comprising sterile skimmed cow's milk and pre-treated casein hydrolyzate with a dry matter of 5-8%. A method for producing starter cultures according to claim 1, characterized in that the casein hydrolyzate is cultivated with strains of microorganisms for 24-48 H in an amount of 20-40% with subsequent lyophilic drying or spraying.