SU1089122A1 - Strain of lactic acid bacterium lactobacillus bichneri-5 - Google Patents

Abstract

MILK-ACUTE BACTERIA STRAIN LACTOBACILLUS BUCHNERI-5 (Collection of the All-Union Research Institute of Genetics), used to loosen the wheat fat semi-finished products.

Description

r eo

x

S5

0 1, The invention relates to the microbial industry and represents a new strain of lactic acid bacteria used for loosening flour semifinished products. One of the means of biological loosening of flour semi-finished products in baking is the use of pure yeast cultures lj. However, during fermentation, the yeast consumes a large amount of carbohydrates, which leads to a significant loss of flour solids. In addition, the proteolytic enzymes of the droukey in the process of testament, actively converting the gluten, reduce the gas consumption of the dough. In the production of wheat breads, WfAtat heterofermentative lactic acid bacteria Lactobacterium fermenti-27 is used, which is an acid-forming agent and intensifies the testing process 2. However, the well-known strain does not participate in gas accumulation in flour semi-finished products. The goal was invented - obtaining a new type of Lactobacillus buchneri-5 lactic acid bacteria Lactobacillus-5 lactic acid bacteria in flour semi-finished products, which leads to their thinning. The strain Lactobacillus buchrieri-5 support in liquid medium No. 10, MPC-1 by reseeding once every 25 days. Growth temperature 35-37 C for 2-3 days. The transplanted culture is stored in a refrigerator at +6. . The strain Lactobacillus buchneri-5 is characterized by the following morphological physiological properties. Morphological signs. Gram-positive, immobile, microaerophilic, nesporoobrazuydae shelves 2-5 microns, located singly or ijonapHo, without the inclusion of value grains Optimum growth temperature 37 gra Physiological features. Organic environments. Malt wort density. After 48 hours, it causes a change in the active acidity to a pH of 3.55 and a titratable acidity of up to 10.4 degrees. 2 Agarized Malt Medium After 48 hours of growth, colonies appear in the form of deep lentils. Synthetic medium MPC-1. After 48 hours, severe turbidity of the medium is observed. Vigorous gas formation and sediment formation. Wednesday Abu el Malek with glucose. Forms gas. Milk After 14 days accumulates 0.01% acid. Gelatin. Does not dilute. Attitude to carbohydrates. Assimilates galactose, maltose, sucrose, lactose, lures. , Does not assimilate sorbitol, cellulose, rhamnose, mannose. The flour medium with a moisture content of .75% prepared from wheat flour of the second grade for 5 hours of cultivation at 37 ° C accumulates 13 degrees of titratable acidity. The pure culture of L. buchneri-5 containing in the ampoule, together with the sediment, is sterilely seeded into a flask with 200-250 MP of sterile barley wort with a density of 12 5 and expelled at 37 s for 2 days. The resulting culture is used to prepare the starters. The preparation of the lactic acid starter consists in switching from a sterile medium to an unstable one. To do this, the accumulated pure culture of L; buchneri-5 lactic acid bacteria are sown in a nutrient mixture for the preparation of nutritious food, sowed wheat flour into water in a ratio of 1: 2 and cultured at 35-38 ° C. In a day the titrated acidity of the lactic ferment should reach 22-24 degrees. | The starter is added to the dough and from dough in the amount of 4-6% by weight of the processed flour. Dntaronisticheskie properties. Shows antigonistic properties with respect to Bacillus subtilis mesentericus. Example. To obtain a strain, lactic microflora is studied: wheat ferments of spontaneous bro. wives As a result of the selection and research, the strain Lactobacillus buchneri-5, characterized by high gas-forming activity in the flour medium, is made. The lactic acid bacteria strain Lactobacillus buchneri-5 and the heterofermentative lactic acid bacteria strain Lactobacterium ferinenti-27 are tested for wheat bread production .I., -... -.-.-. The centrifuged biomass of chi culture of the lactic acid bacteria Lactobacillus buchneri-5 (or Lactobacterium fermenti-27) is introduced into a non-sterile flour medium prepared from wheat flour L grade and water in a 1: 2 ratio. The fermentation of the flour medium by lactic acid bacteria was carried out at 37 ° C for 5 hours. The table gives a comparative characteristic of the fermentation properties of the head of milk-acidic bacteria. As can be seen from the table, the strain Lactobacillus buchneri-5 differs from the production strain Lactobacterium fermenti-27 of high gas-forming activity. . When tested in laboratory conditions, the lactic acid bacteria Lactobacillus buchneri-5 and Lactobacterium fermehti-27 strains on pas-r loosening of flour semifinished products, it is noted that when using a new strain, wheat flour semifinished products are looser, and the specific volume of bread produced is 5 9% more common. with the prototype, which allows to reduce the amount of yeast used by 30% and thus contribute to the reduction of the alcohol yield, enhancing the lactic acid, as more economical.

General content

sugar%

The number of incurred C0 "at the MP

Flour volume

medium ml

0.49

1.65 21 21

15

Claims (1)

A LACTOBACILLUS BUCHNERI-5 LACTIC ACID STRAIN (Collection of the All-Union Scientific Research Institute of Genetics) used for loosening wheat flour semi-finished products. J