CS243989B1 - Method of stimulating dairy microbial cultures - Google Patents

Abstract

Stimulators for the development of dairy microbial cultures are modified pressed juices from alfalfa or soluble components of dried protein concentrate, produced from the same plant material. The effective components are soluble proteins and their cleavage products, vitamins, trace elements and glycerides, including their metabolic by-products. The addition of the stimulator in an amount of 0.05 to 0.5% by weight to microbial dairy cultures achieves a two- to three-fold increase in the number of microbial individuals in the first stages of microbial population growth. This results in an overall reduction in the growth time of the microbial culture, and therefore also a reduction in the fermentation time by up to 30%.

Description

Author of the invention JAMRYCHOVA VĚRA, PRAGUE (54) Method of stimulation of dairy microbial cultures

The stimulators for the development of dairy microbial cultures are modified pressed alfalfa juices or soluble components of the dried protein concentrate, made from the same plant material. The active ingredients are soluble proteins and their fission products, vitamins, trace elements and glycerides, including their metabolic products. The addition of a stimulator in an amount of 0.05 to 0.5 wt. In addition to microbial dairy cultures, the number of microbial individuals increased by a factor of two to three in the first stages of growth of the microbial population. This shortens the overall growth time of the microbial culture, thus reducing fermentation time by up to 30% ·

243,989 (Π) (Bl) (51) Int. CIA

C 12 M 1/20

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The present invention relates to a method for stimulating the development of dairy-based microbial cultures.

So far, it has been used to improve the growth and development of dairy microbial cultures of various more or less specific substances: individual vitamins or mixtures thereof, single amino acids or mixtures thereof, mineral additives and combinations of the above-mentioned chemical groups. in the form of extracts from complex natural materials from malt, corn-steep, animal tissues and organs, etc.

The disadvantage of all existing methods of stimulating the development of dairy microbial cultures is their relatively high cost, laborious preparation and, for many, limited availability. Moreover, in most cases it is more or less specifiefcy effective effect for individual types of microorganisms.

These drawbacks have been eliminated by the process of the invention, which comprises adding 0.05 to 0.5% by weight of alfalfa juice, compressed and filtered to a content of three to four times the dry matter content, and adjusted to a pH of 0.05 to 0.5% by weight. to 5.8 to 6.5.

For the same purpose, an extract from dried alfalfa juice prepared by extraction with triple water may also be used.

The method according to the invention achieves a stimulatory effect on the development of all types of noble dairy microbial cultures non-specifically by improving the nutritional values of the culture medium by soluble proteins and their grafts, including amino acids, vitamins, trace elements and carbohydrates together with their metabolic products. cheap and readily available plant material.

The method according to the invention achieves a two- to threefold increase in the number of microbial individuals in the milk propagation media, especially in the first stages of fermentation, compared to media without stimulating agents. This leads to an overall shortening of the growth time of the microbial culture.

Procedure for the preparation of the stimulating preparation according to the invention: a) the pressed and filtered alfalfa juice is vacuum concentrated to three to four times the dry matter content, the pH is adjusted to 5 → 8 to 6.5 and sterilized. This prepared stimulation preparation can be stored in sterile containers

- 2 ~ in the refrigerator for up to 12 months. 243 989

(b) The industrially produced lucerne protein concentrate from alfalfa is spread in a mortar, poured over with a triple volume of water and allowed to discard for 10 minutes. After filtration, the stimulant is ready for use.

The use of preparations prepared in one or the other way is identical: they are applied in the milk propagation media in an amount of 0.05 to 0.15%, in special cases the use of milk desserts eg in silage the amount of 0.1 to 0.5% is used.

The use of the stimulation method according to the invention is particularly suitable for the preparation of maternal fermentation, in order to reduce the fermentation time.

It is very useful to apply the stimulator to whey soups used in ensiling of plant materials, because the noble dairy culture in the ensilage material adapts more easily to plant energy sources. its significant shortening, up to two weeks.

The use of the stimulation method according to the invention is further illustrated by the following examples:

EXAMPLE 1 Milk intended for the preparation of a creamy dairy custard is enriched with 0.05% by volume of the stimulating preparation before sterilization. After inoculation, the milk is left to acidify according to the usual technological procedure.

Example 2

Yoghurt cultures are enriched with 0.1% of the stimulant.

Example 3

Whey pupils, prepared according to the usual procedures and intended for silage, are enriched with 0.1 to 0.5% by volume of the stimulant and up to 2 / tt £ 3 hours prior to the application of whey fermentation to the ensiled plant material. due to the intensive multiplication of the respective microbial culture and faster unrivaled silage fermentation.

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The advantage of the method of stimulation according to the invention is the easy availability and processability of the starting raw material and the high efficiency.

Claims (1)

water, e.g. the presence of inhibitors difficult to acid. SUBJECT MATTER A method of stimulating the development of dairy microbial cultures, characterized in that 0.05 to 0.5% by weight of alfalfa peeled and filtered juice is added to the propagation medium, concentrated to a content of three to four times the dry matter, the pH of which has been adjusted to 5, 8 to 6.5 or dried alfalfa juice extract / prepared by extraction with triple water.