RU2001579C1 - Consortium of lactic acid cultures lactobacillus acidophilus, and a method of lactic acid product preparation - Google Patents

Abstract

Usage: biotechnology dairy industry, intended for dietary and therapeutic nutrition of children and the elderly. SUMMARY OF THE INVENTION The proposed Lactobacfflus addophaus VKLM-B-6007 (AC-1) consortium is prepared by combining four strains of L acidophilus. clot forming creamy consistency, having similar biochemical and cultural properties, but isolated from different sources of habitat, the L atidophilus Consortium of Lactophilus VKPM B-6007 provides high milk clotting speed, moderate acidity of the finished product. The essence of the method for producing a sour-milk product consists in using the consortium ladus consortium VKPM 8-6007, ripening to an acidity of a bunch of 60-80 ° C and gradually cooling the bunch to a temperature of b - 8 ° C. The invention provides for the additional use of kefir fungus biomass pre-diluted with whey in a ratio of 1: 1 and heated at a temperature of 74 - 82 ° C for 20-30 minutes at a rate of 2-3 wt.% With respect to the clot. 2 s and 2 zł of f-ly. 1 tab.

Description

The invention relates to biotechnology and the dairy industry, can be used for direct use, to normalize the intestinal microflora, the prevention and treatment of acute and chronic gastrointestinal diseases, food allergies, to increase the body's immunity, to remove harmful substances from it.

Strains of Lactobaclllus acldophllus are known that actively coagulate milk that meet the requirements for the production of fermented milk products, but each of these strains has its own individual characteristics, different sources of isolation, and different technological properties.

It is known that for the preparation of fermented milk products intended for infant and dietary nutrition, sourdough prepared using a combination of pure cultures of Lactobaclllus acidohllus strains NKi, NKs and NKio is used.

The aim of the invention is to identify consortia of cultures of L acldophllus, which would have a set of properties inherent in individual strains, in particular, considering that the consortia should include strains of L acldophllus having different sources of excretion, with high antibiotic activity, capable of fermenting milk at 37 -38 ° C for 5-6 s, forming a clot of moderate acidity, not viscous (creamy) or viscous, characterized by high antibiotic activity with respect to pathogenic and undesirable intestinal microflora, SOM guides receiving the products and a viscous Neuve viscous consistency, good taste, accumulating in the product of at least 10 / cm living cells L acldophilus.

The AC-1 consortium was obtained by combining four strains of L, acldophilus, forming clots of a creamy consistency, having similar biochemical and cultural properties, but isolated from different habitats.

In accordance with well-known habitats, the NKi strain was isolated by N. Koroleva. from foeces of a healthy adult receiving dairy products in the diet; NK2 strain isolated Koroleva N.S. from faeces of a healthy child 12 months old, who was on mixed feeding; NKs strain isolated Koroleva N.S. from faeces of an adult whose diet was dominated by dairy food, but there were no acidophilic foods; NKi2 strain isolated Koroleva N.S. of faeces adult

The selection of spent strains of L. acldophilus for the AC-1 consortium was carried out according to the following characteristics:

the formation of R-form colonies: in a milk culture preparation, large, uniformly colored bacilli;

coagulation of milk at 37-38 ° C and making 1% sourdough 5-6 hours;

antibiotic activity against Escherichia coli, Shigella Sonne. Flexner. prote, salmonella, staphylococcus after 24-48 hours. Death, respectively, from 100 to 99.9% of the cells;

resistance to 0.4-0.6% phenol in milk 5;

water holding capacity of 3-3.5 ml / 10 ml.

AC-1 consortium forms clots of creamy consistency in milk, ak0

coagulates milk at a temperature

37-38 ° C. It presents strains of L. acldophilus isolated from a child and adults. Thus, an AC-1 consortium was created from L. acldophllus NKi, NK2. NK5. NKi2,

5 which is stored in the All-Union Collection of Industrial Microorganisms under the number VKPM B-6007.

Characterization of the most important production properties of individual strains

0 and the AC-1 consortium is presented in the table.

The resulting consortium of lactic acid cultures AC-1 coagulates milk faster than individual acidophilic

5 cultures included in it form clots with optimal water holding capacity. The content of acidophilic cultures isolated from different habitats provides efficiency

0 action of the product for people of different ages.

The AC-1 consortium is able to persist for a long time in a lyophilized state - in sealed ampoules up to 5 years, in

5 bottles from 8 to 12 months. and subculturing under laboratory conditions.

To produce the AC-1 consortium, NKi strains were looped into sterile skim milk, respectively. NK2, NKs,

0 NKi2 and sour cultures at 37-38 ° C for 10-12 hours. The acidity of the starter culture should be in the range of 80-100 ° C. The resulting combined fermentation is used in an amount of 1-5% for fermenting milk

5 in the preparation of laboratory or industrial starter culture. Production sourdough in an amount of 1-5% is used for the preparation of products.

When using dry sourdough containing the AC-1 consortium. the vials are opened under aseptic conditions, 8-9 ml of sterile skim milk is poured there, mixed thoroughly until the tablets are completely dissolved and the contents are poured into 100-1000 ml of sterile skim milk. Fermentation is carried out at 37-38 ° C for 10-16 hours until a clot forms. A laboratory is prepared from the obtained starter culture by adding 2-5% of it to sterile skim milk, followed by thermostating at 37-38 ° С for 4-5 hours and cooling to 4-° С. Quality control of the starter culture is carried out according to acidity, which should be 80-100 ° T, dark-colored rods should be detected in the microscopic preparation.

Ferment is taken, fermenting milk or another milk base for 4-6 with 1-5% ferment, with high antibiotic activity, water-holding capacity of 3-3.5 ml / 10 ml, accumulating in the milk base at least 108 / cm3 of live cells forming moderate acidity.

The proposed AC-1 consortium is suitable for use in the production of any acidophilic products with a creamy consistency, dry starter cultures and biological products.

A method for preparing a fermented milk product for therapeutic and dietary nutrition using the AC-1 consortium described above (VKPM B-6007) is also proposed.

A known method for the preparation of the fermented milk product Bifilin, recommended for children and diet food, according to which a starter is prepared on the basis of pure cultures of L. acldophilus, is introduced into the prepared milk, it is fermented for 6 hours until the acidity reaches 70-71 ° T. then fresh milk and a concentrated suspension of bifidobacteria are added to the fermented clot. The fermentation process is carried out for 24 hours at a temperature of 35 ° C until the acidity of the finished product at the outlet of the fermenter reaches 70-74 ° C. The finished product contains acidophilic sticks 57 10 cells / cm, bifidobacteria -1.15 Yu8 cells / cm3.

However, this method is long, requires very careful aseptic care throughout its duration, and does not guarantee half the product with a high content of bifidobacteria. which develop more slowly than acidophilus bacilli.

A method is known for the production of acipidae of milk of phytophilic milk, the only limit of the microflora of the starter culture of which are acidophilus bacteria. Fermentation of milk is carried out at 38-40 ° C, until acidity of 70-80 ° T is reached for 3 hours, the clot is cooled in a stream to 20-23 ° C, poured, further cooled to 4-6 ° C and stored.

The acidophilus bacteria content in the finished product is 10.

A defect in acidophilus milk is the frequent development of fermentation of mesophilic and thermophilic lactic streptococci, as well as enterococci.

Closest to the proposed method in terms of technical nature and the technical result achieved is a method of preparing fermented milk products for children and dietary nutrition, according to which fermented milk is added to normalized milk, enriched with carbohydrates and micronutrients, and cooled to 37-40 ° C. prepared on a combination of pure cultures of Lactobacillus acidophllus strains NKi, N "5 and NKio. Sour the mixture until the final acidity of the product is 60-65 ° T, while periodically cooling is carried out during the souring process, the product is further cooled to 6-8 ° C, poured and stored at the same temperature. The content of acidophilic bacteria in 1 ml of 10 -10 cells.

The preparation of the product by this method is carried out on an adapted mixture, it is intended for the nutrition of children under the age of 1 year.

The purpose of the invention is to increase the biological and therapeutic value of the product through the use of a specially selected consortium of L acldophilus AC-1 (VKPM B-6007), consisting of strains of L acldophilus isolated from different habitats, and providing a product with high antibiotic activity, and also providing the product with microbial polysaccharides.

It is known that microbial polysaccharides introduced into the human body positively affect the immune system and contribute to the elimination of harmful substances. Japanese researchers have found that microbial polysaccharides contained in kefir fungi in an amount of about 30% of the dry weight of kefir fungi possess such properties.

Based on recommendations for the use of Zimozam yeast polysaccharide in the treatment of cancer, daily use of dry polysaccharides

reed per os. should be 3-6 mg. Based on the average daily consumption of a fermented milk product with a polysaccharide of 0.5 L, its content in 1 L should be 6-12 mg.

It is recognized that it is advisable to enrich a fermented milk product with the biomass of kefir fungi. Moreover, it is necessary to use the biomass of kefir fungi, previously diluted with whey in a ratio of 1: 1 and heated at 74-82 ° C for 20-30 minutes. 400-800 ml of molten kefir fungus biomass should be added per liter of acidified L acldophllus biomass.

The essence of the invention lies in the fact that the fermentation of the milk base is carried out by starter culture prepared on the basis of a consortium of lactic acid cultures L acldophllus VKPM B-6007. the process is carried out at a temperature of 37-39 ° C until the acidity of the finished product reaches 60-80 ° T. In this case, the clot is cooled in stages, its signal is kept for 30-40 minutes at rest, then it is stirred for 30-40 minutes and cooling continues with periodic stirring for 5-7 minutes until the desired temperature is reached.

The proposed method for preparing a dairy product is as follows.

Milk, normalized by fat or skimmed, is homogenized at a temperature of 68-70 ° C and a pressure of 12.5 MPa, pasteurized at a temperature of 85-87 ° C with a holding time of 15-20 s or at 92 ° C with a holding time of 2-8 minutes, cooled to a temperature of 37 ± 2 ° C and a starter culture is introduced in an amount of 1 -5%, consisting of a consortium of cultures of lactic acid bacteria L. acldophilus AC-1 (VKPM B-6007).

Fermentation is carried out at a temperature of 37 ± 2 ° C for 4-6 hours until a clot forms with a pH of 4.6-4.7, after which they begin to cool at rest, after 30-40 minutes from the start of cooling, the clot is stirred for 30- 40 minutes, then stirring is carried out periodically, including the mixer for 5-10 minutes. the bunch is further cooled to a temperature of 14-20 ° C, after which it is poured: if there is a cooler and a pump for pumping viscous liquids, the bunch is cooled to a temperature of 30-20 ° C. and then cooled in a cooling unit to a temperature of ± 2 ° C and sent to an intermediate container, and then to the packaging. If the product is prepared with fruit-filling excipients, they are introduced before bottling. The product is cooled to 4-6 ° C in a refrigerating chamber by forcing cold air or in tunnel-type chambers with a constantly decreasing temperature.

By producing the product under conditions close to aseptic and providing deep cooling (1-2 ° C) during storage, a shelf life of up to 21-28 days can be achieved.

Example 1. Milk is purified, normalized, homogenized at 12.5 MPa, temperature 60 ° C, pasteurized at 92 ° C for 3 minutes, cooled to a temperature of 38 ° C. 1% of the AC-1 starter culture is introduced. Fermentation is carried out during one hour until the acidity reaches 60 ° T, after

which is cooled for 30 minutes without stirring. After 30 minutes, the product is cooled, including occasionally for 5 minutes, the stirrer, up to 20 ° C, poured and cooled in a chamber or tunnel to 2 ° C. The acidity of the finished product

95 ° T. A creamy consistency product is obtained.

Example 2

Milk is purified, normalized, homogenized at 12.5 MPa and a temperature of 60 ° C. pasteurized at 92 ° C for 3 minutes, cooled to 38 ° C, 1% of the starter culture of the AC-1 consortium was added. Fermentation is carried out for 6 hours until an acidity of 80 ° T is reached, after which it is cooled without stirring. After 30 minutes, the product is cooled, periodically including a stirrer for 5 minutes, to 20 ° C, and 2% kefir fungus biomass, pre-diluted with serum in a 1: 1 ratio and heated at 82 ° C for 30 minutes, is introduced into it with stirring. Get a product containing 0.03% of the microbial polysaccharide.

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Claims (4)

1. Lactobacillus acldophllus Lactobacillus Consortium VKPM B-6007, used to produce a fermented milk product. 2. A method of producing a fermented milk product, involving the preparation of the initial milk raw material, its normalization, homogenization, heat treatment, cooling to a temperature fermentation, introduction of fermentation, preparation15 prepared on a combination of cultures of Lactobacillus acldophllus, ripening until a clot forms, cooling, followed by further cooling of the product to 6-8 ° C, characterized in that using 2Q 0 leaven, consisting of a consortium of lactic acid cultures of Lactobacillus acldophllus VKPM B-6007. during cooling, the clot is kept at rest for 30-40 minutes and then periodically stirred for 5-7 minutes and cooled to a predetermined temperature. 3. The method according to claim 2, characterized in that the ripening is carried out at 37 - 39 C. 4. The method according to claim 2. characterized in that the clot is cooled to 20 ° C and introduced into it 1 to 2% by weight of kefir fungus biomass pre-diluted with whey in a ratio of 1: 1 and heated at 74 - 82 ° C for 20 to 30 minutes.