RU2599430C1 - STRAIN OF LACTIC BACTERIA Enterococcus mundtii - PRODUCER OF LACTIC ACID AND ANTIBIOTIC SUBSTANCES - Google Patents

Abstract

FIELD: biotechnology.

SUBSTANCE: invention relates to biotechnology. Disclosed is an Enterococcus mundtii tur S37III strain, having high antagonistic capacity with respect to opportunistic and pathogenic microflora. Strain is deposited in VKPM under registration number VKPM V-11828. Enterococcus mundtii VKPM V-11828 strain can be used in food industry, as well as a base for producing a probiotic starter.

EFFECT: invention reduces duration of fermentation of milk.

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Description

The invention relates to biotechnology and can be used in the food industry.

Known strain Enterococcus durans VKPM B-10093 (patent No. 2461620 from 09/20/2012), obtained on accessible nutrient media and used as a bacterial starter culture in the preparation of lactic acid products, characterized by a high rate of milk fermentation.

However, this strain has a lower antagonistic activity compared to the proposed strain.

The technical solution is the selection of a highly productive new local strain of lactobacilli by selection.

EFFECT: obtaining a pure culture of the lactic acid microorganism Enterococcus mundtii, which has high technological and antagonistic properties.

To achieve this goal, a strain of lactobacilli Enterococcus mundtii VKPM B-11828 was used, isolated from the contents of the digestive tract of the Caucasian round by repeated reseeding.

The identification of the strain was carried out according to the method of Bannikova L.A. He was deposited with VKPM under the number B-11828.

Properties of the strain Enterococcus mundtii VKPM B-11828:

1. Cultural and morphological:

- optional anaerobic.

Cocci:

- gram-positive;

- motionless;

- located in pairs or in chains;

- endospores not forming.

On the surface of the agar medium (from hydrolyzed milk and MRS) after 24 hours at a temperature of 37 ° C, point colonies form.

2. Technological:

- milk fermentation rate - 7-8 hours.

- the limit of acid formation is 136 ° T.

The product synthesized by the strain is lactic acid, antibiotic substances.

3. Antibiotic activity:

- the diameter of the zone of inhibition of growth in relation to the representative of the pathogenic microflora Staphylococcus aureus was 25 mm;

- the diameter of the zone of growth suppression in relation to the representative of the opportunistic microflora of Escherichia coli was 28 mm.

Determination of the antibiotic activity of the Enterococcus mundtii strain VKPM B-11828 was performed on solid nutrient medium (MPA) by agar diffusion.

The method, conditions and composition of the media for long-term storage of the strain - lyophilization; storage at a temperature of 4-6 ° C; culture media: MRS; Rogosa et. al .; milk with chalk; milk with yeast autolysate, glucose, Litmus, liver extract and CaCO _3.

The method, conditions and composition of the media for the propagation of the strain at a temperature of 37 ° C; environments: MRS; skim milk, unsalted cheese whey with a content of at least 4.0% sugar.

Optimum conditions and composition of the medium for fermentation - temperature 37 ° C; Wednesday: MRS, unsalted cheese whey with a content of at least 4.0% sugar; milk of farm animals.

The proposed new strain of Enterococcus mundtii VKPM B-11828, isolated from the contents of the digestive tract of the Caucasian round, is well adapted to local conditions. It is unpretentious in cultivation and storage, has a high marginal acidity and milk coagulation rate, which allows to increase economic efficiency in production due to the acceleration of milk coagulation).

The strain exhibits a high antagonistic ability in relation to opportunistic and pathogenic microflora.

The proposed new strain of lactobacilli Enterococcus mundtii VKPM B-11828 has high biological activity and is the basis for obtaining probiotic yeast.

Claims (1)

The strain of lactobacilli Enterococcus mundtii VKPM B-11828 is a producer of lactic acid and antibiotic substances.