SU1100310A1 - Strain of bacteria lactobacillus plantarum 7h for paste leaven in making national presscakes - Google Patents

Abstract

11GGAMM BACTERIA LACTOBACILLUS PLANTARUM 7H FOR THE TEST FILLETS OF NOWINON OBINON TsMPM V-2573 (Museum of Cultures of Industrial Microorganisms of the Institute of Scientific Research Institute of Genetics).

Description

The invention relates to the production of bread and apHOMy and is a new strain of the acid-free bacterium, recommended for the preparation of a dough starter of the national Obi-non-flatbread. There is a method of preparing national test cakes using lactic acid bacteria C13. However, the products obtained by this method do not have the traditional taste and smell. A variety of bakery products is also known, in the composition of the test starters of which it is necessary to include a certain type and strain of lactic acid bacteria. For example, for the preparation of dough from rye flour, Lactobacterlum casei yar casti 26 is used, which is characterized by a high acid-forming ability (on a malt wort after 48 hours), which gives the finished product a specific sour taste 2. However, such complex ferments for national bakery products products not yet developed. At present, compressed yeast prepared using different yeast strains of strain I-1 is used as a starter for baking national cakes. The resulting finished product is inferior in organoleptic and other properties of home-made pastry cakes using spontaneous Hamir-Turush starters. Home-made cakes have a pronounced tn1; 1ykus, aroma, porosity, and a higher specific volume than zyvodka podotovyvleniya leishki. The aim of the invention is a molar bactericidal bacteria strain that can serve as a component of the test sealer for the national obinois. Pellets cooked under production conditions with the use of such zyabki should have properties close to the hand-made pellets. The goal is achieved by obtaining a new strain of bacteria Lactobacillu plantarum 7H for the test ferment of the national Obi-Ion lozenges. The resulting strain of Lactotoacillus plantarum 7H has the following morphological and cultural and physiological and biochemical characteristics :, rods with rounded ends, 0.50, 6x1.5x3.5 microns in size, single, twin and in the form of short chains n motile, onojp and capsules do not form volutin do not accumulate. Gram-positive ,, MPA-1 agar media and malt wort 12 Bal. Superficial colonies are small 1-2 mm in diameter, rounded, slightly convex, characteristic lime white, 1x2.5-3 mm deep in the form of lentils. On the medium, with chalk, around the colonies appear the chalk dissolution zones. In liquid MRS-1 and malt wort, the slurry is uniform, white precipitate. The facultative anaerobic catalum, negative, acidic and alcohol-resistant, grows in a medium with 14% by volume of ethanol. Growing on synthetic medium MPC-2 with 0.04% tipul. On the environment of Abd-El-Malek with glucose gas does not form. Gelatin does not dilute. It grows and forms acid on arabinose, rhamnose.e, glucose, sucrose, lactose, maltose, raffinose, cellobiose, mannitol and sorbitol. The strain is the causative agent of homofermental acid fermentation in the dough, forms lactic acid and belongs to moderate acidifying agents. In a 2-day culture on milk and must titration acidity 8-11 ° N, respectively, lactic acid 0.7-0.99% of the volume of the medium. After 14 days, the acidity of 18–20 N is titrated on milk, 1819, 5N on wort, lactic acid 1, in milk, 1.6-1.75% in wort. The number of volatile acids in% of the titratable acidity of 10.4-8.7. The optimum temperature of the growth of ZO-ZZ C, minimum ± 5 ° C, does not grow at 45 ° C. To obtain such a strain, the microbiological composition of various spontaneous Hamir-Turush starter cultures used by local residents of the Uzbek SSR was studied. As a result, a number of strains of lactic acid bacteria were isolated, among which the strain of Lactobacilium plantarum 7H was selected. This Shatmm is isolated from the leaven of the Hamirtushush of the Akhangaranek district of the Tashkent region. Laboratory studies have established that it is studied (the culture refers to moderately sourly formed, which has a positive effect on the palatability of the cakes, differs in its ability to actively proliferate in the test, shortening its ripening time. Lactobaclllus plantarum 7H ZO-3Z. C, which also complies with the technology of preparation of dough for national peashes. When tested under production conditions according to the act of addition

A 1% strain of Lactbbacillus plantarum 7H to production yeast reduces the duration of the fermentation of the dough by 30 minutes compared to the control. Flakes with the use of lactic acid bacteria have an improved taste and aroma and have a high specific volume.

Comparative characteristics of the control and experimental samples of dough and cakes Obi-non are given in the table.

Humidity,% 42

Acidity, H.2,0

Specific volume

ml / 1Ъ268

The content of bisulfite-binding substances

mg-eq per 100 CB1.34

Organoleptic indicators

Coloring peel

42

2.0

277 1.6

Red brown

Claims (1)

BACTERIUM STRAINS ACTIVE ΡΙ, ΑΝΤΑΚυΜ 7H FOR TEST FISHING OF OBINON NATIONAL LEAVES "OBINON" TsMPM V-2573 (Museum of Cultures of Industrial Microorganisms of the Institute VNIIgenetika ι 1100310