CS244204B1 - The microorganism strain Lactobacillus sp. CCM 3768 - Google Patents

Abstract

The new strain of the microorganism Lactobacillus sp. CCM 3768 enables microbiologically controlled fermentation in the production of unprocessed salamis with a maturation period of up to 21 days without production and hygiene risks. The described strain quickly adapts to the meat environment, thereby shortening the onset of fermentation processes in the product. The effect of the strain's activity is manifested in the fact that, by breaking down carbohydrates added as an additive to the product for unprocessed meat products, it creates lactic acid, which acidifies the product appropriately and in a timely manner, thereby promoting the selection of the desired microflora and strengthening the consistency of the product. After application to the product, the strain significantly improves the color of the cut of the products, emphasizes their characteristic taste and aroma, and at the same time shortens the maturation period. The strain is antagonistic to collection strains of E. coli, Proteus vulgaris and Staphylococcus aureus and to sero-forming microorganisms isolated from meat.

Description

The present invention relates to a novel strain of a microorganism of the species Lactobacillus sp. CCM 3768, useful for the controlled fermentation of heat-treated meat products with a maturation period not exceeding 21 days.

When maturing uncooked meat products, the so-called technologically desirable microflora, emitting lactic acid, plays an important role. The natural occurrence of this microflora in production meat is highly variable.

In order to prevent the propagation of unsuitable microorganisms, suitable starter cultures are added to the uncooked sausage work, which, by their antagonistic properties, accelerate the selection of microorganisms that are fermented by fermentation oochodeeh ripening.

It is used abroad for the production of fermented sausages of various types of starter cultures. These include, for example, Lactobacterium plantarum L 13 (AO - SU: 798-171 - 1979), mixed culture of Streptococcus diacetilactis and Lactobacterium plantarum (AO - SU: 727-189 - 1978), Micrococcus caseolyticus 883 (AO - SU: 761-558 - 1978), Pediococcus - SAGA 75, Micrococ'us - SAGA 444 (company materials from Gewiirzmuler, Germany), Pediococcus pentosaceus (AO - DE:

3008-282 - General Patent Index, Bacis Abstracts Journal, 57175 / D 32-1981, Micrococcus lactis - Bactoferment (Die Pleischwirtschaft, 53, 907, 1973), Micrococ wetted culture, with Lactobacillus plantarum - Duploferment (Die Eleischwirtschaft, 53, 907 (1973), Streptococcus SSHK 76 (AO-DD: 143-347-8080), Micrococcus variant and Pediococcus cerevisiae NRRL-B-5627 (AO-USA: 4,301,868-1 1981, FSTA 82: 07 S 1232-1982) Pediococcus oentosaceus - Lactacel 75 (Journal of Food Protection, 44.9, p. 665, 1981), Lactobacillus bulgaricus, Lactobacillus acidophilus, Pediococcus eerevisiae, and Lactobacillus olantarum (A0 - EP: 29503, General Patents Index, Basic Abstracts Journal 423) D 24, 1981).

The purpose of the application of starter cultures is to accelerate the selection of the technologically desirable microflora at the beginning of maturation, to improve the coloring of the products, to accelerate the maturation, to increase the maintenance of the products and to enhance the desired taste properties.

In our country, it is not yet used in meat production of starter cultures, because the appropriate microflora has not been developed yet. Fermentation of unprocessed meat products is largely dependent on microbiological processes. In a meat product there is usually insufficient amount of technologically active microflora, which results in a slow onset of fermentation processes and the associated long-term maturation of the products. In addition, there are also product defects, which appear as a graying of the instrument and atypical taste.

These drawbacks are overcome by the invention, which is a new strain of Lactobacillus sp. stored in Cs. collection of microorganisms of the University of J. E. Purkyně in Brno, tř. Defenders of Peace No. 10 under the designation CCM 3768.

The strain was isolated from matured Nitran sausage and is not taxonomically included in the genera of microorganisms which are the subject of patent protection in the above-mentioned patents. The effect of this strain appears by adapting quickly to our production conditions, by cleaving the carbohydrates added as an ingredient to the unprocessed meat products to produce lactic acid which acidifies the work in a timely and convenient manner, thereby helping to select the desired microflora and strengthen product consistency .

The described strain, when applied to the work, significantly improves the coloring of the product tools, enhances their characteristic taste and smell, while reducing the maturation time. It allows the production of quality new types of fermented sausages with a maturing period of no more than 21 days without a production risk.

The strain is antagonistic to the collection strains E, coli, Proteus vulgaris and Staohylococcus aureus, and spore-forming microorganisms isolated from meat.

Description of the strain

The following scheme shows the characteristics of a new strain of Lactobacillus sp. CCM 3768.

Morphology of the shape of the coccyx, mostly in two, but also in chains (0.7 to 1.0) yum mobility immovable

Gramme. coloring positive.

Observation of cultures

Colonies on Masopepton agar with glucose tiny, convex, round, rim continuous color light beige, transparent

Liquid bouillon haze, sediment at bottom of test tube; top broth layer (height 1 cm) without turbidity Growth conditions microaerophilic growth at: 10 ° C 15 ° C and 45 ° C ⁺ pH 9.6 + growth to:

Mc Conkey agar + bile-esculin agar +

Edwards medium + agar with 7.5% NaCl + agar with 10% NaCl lysological characteristics catalase, benzidine arginine decarboxylase escaine hydrolysis glucose anaerobic glucose gas glycerol anaerobic hemolysis proteolysis on calcitone caseinate agar

VP - test,

MR - test.

Simons Citrate Hydrolysis Tween 80 Gelatin Hydrolysis

Sugars glycerol, ribose, galactose

D-glucose, D-fructose, D-mannose mannitol, sorbitol, auygdalin, arbutin esculin, salicin, cellobiose +

+ +

- sl. viridation under colony +

+ +

+ o 442 c4 maltose, lactose, trehalose + sucrose, N Acetyl glucosamine + gentiobiose, D-tagatose, gluconate + erythritol, D-arabinose, D-xylose L-xylose, adonit, L-sorbose, dulcite beta-methyl-xyloside, rhamnose inosit, alpha-eothyl-D-mannoside alpha-methyl-D-glucoside, melibiosis inulin, melezitose, D-raffinose amidone, glycegen, xylithel D-turanase, P-lyxesis, D-fucose L-fucase, D-arabitol, L-arabitol 2 platoon gluconate, 5 platoon gluconate

The process of breeding the strain consists in passing the strain in a medium containing yeast hydrolyzate and glucose at decreasing temperatures whose final limit was 15 ° C (temperature required for maturing meat products) and through a slurry of minced meat containing 1% glucose and 3% nitrite loading mixture. To stimulate the fermentation activity of the strain, the strain was passaged in a modified MRS broth with the addition of a B-complex.

The modification of the MRS broth is that only 10 or glucose is added to 1 liter of soil, but an additional 10 g of sucrose, 1 g of sodium thioglycolate, 1 g of L-cysteine hydrochloride and 2 ml of the B-complex are added.

Claims (1)

Lactobacillus sp. CCM 3768, enabling microbiologically controlled fermentation in the production of uncooked sausages with a maturation period of up to 21 days.