SU1156614A1 - Method of obtaining bacterial concentrate - Google Patents

Abstract

A method for producing a bacterial concentrate, which concentrates the starting starter, mix the resulting concentrate with a protective medium, and sublimation plate, characterized in that, in order to lengthen the time, maintain activity and speed up the production process of the finished product using the concentrate, it will be used as the starting material to accelerate the production process and accelerate the production process of the finished product using the concentrate concentrate. ficopy koumiss ferment, and as an external medium - a solution containing 0.5-1.0% lactose, 0.05-0.08% sodium chloride and 0.050, 1% disubstituted phosphate a mmonium, the mixing of the concentrate with the protective medium is carried out in a ratio of 1:10, and the freeze drying is carried out for 1012 hours.

Description

ate

35

111 The invention relates to dairy industry and can be used in the preparation of a bacterial concentrate. The purpose of the invention is to extend the time, maintain actuality and accelerate the process of production of the finished product using bacon concentrate. The essence of the method lies in the fact that as a source of starter use microflora koumiss ferment, and as a protective solution, the contents of 0.5-1.0% lactose, 0.05-0.08% sodium chloride and 0.05-0.0, 1% disubstituted ammonium phosphate, mixing the bacterial concentrate with a protective medium is carried out in a ratio of 1:10, and freeze-drying is carried out for 10-12 hours. Selected optimal doses of these components contribute to the preservation of kumis starter microflora represented by pure cultures of lactic acid bacteria Lact obacterium bulgaricum and Saccharomyces lactis kumisny yeast, fermenting lIU1 lactose and possessing antibiotic properties, which increases the stability of the dry preparation during storage and accelerates the preparation of koumiss by 1.5 times. When reducing the lower concentrations of these components, the effect of protective properties does not affect a an increase in the concentrations above the optimum leads to a change in the ratio of lactic acid bacteria and kumis yeast in the dry preparation, which affects the taste of koumiss. Drying for 10-12 hours provides for an increase in 90-95% of lactic acid bacteria and 82-86% of yeast, the most vulnerable to adverse effects, retains their antibiotic activity and speeds up the preparation of koumiss. Example 1 A production koumiss ferment, consisting of pure cultures of lactic acid bacteria Lactobacterium bulgaricum and kumiss yeast Saccharomyces lactis, is centrifuged to separate the bacterial cells. The bacterial concentrate was diluted 1:10 in a solution containing 0.5% lactose, 0, 03% NaCl and 0.1% disubstituted 2 ammonium phosphate (NH) HPO, poured into a trays with a layer of 10 ml, frozen at -25 ° C and dried in a freeze drying unit TG-50.4 at a temperature before drying. Drying time 10 hours. The proposed method for obtaining a bacterial concentrate ensures that a starter culture of the required quality is obtained. The cooking process of koumiss is reduced from 3.0 to 2.0-2.5 hours, and the physicochemical parameters of the product meet the requirements of OST 4669-77. EXAMPLE 2 Production kumis starter of the same quality as in Example 1 is centrifuged to separate the bacterial cells. The obtained bacterial concentrate is diluted in a ratio of 1:10 in a solution containing 0.5% lactose and 0%, 1% NaCl, poured into trays. Further as in example 1. Dried Kumysna sourdough has a salty flavor. The microflora of the obtained koumiss starter is represented mainly by lactic acid bacteria, their survival rate is 92%. Yeast loses its physiological activity. The prepared koumiss does not meet the requirements of m., EXAMPLE 3. The obtained production ferment is centrifuged. Buck concentrate is mixed in a ratio of 1:10 with a solution containing. 0.5% lactose, and 0.1% (NH). HP04. Further, according to examples 1 and 2. Dried koumiss ferment was a homogeneous powder of milky-white color, however, in the powder there is an odor of ammonium. Kumys microflora is characterized by an abundance of yeast cells that are physiologically active, dividing, lactic acid bacteria have weak activity, the milk clot when incubated in cow's milk is formed only after 28 hours. The survival rate of lactic acid bacteria is 31%, yeast 80%. Cooked koumiss in quality does not comply with OCT4669-77. PRI me R 4. Production ferment is dried by freeze drying on a TG-50 unit under the same conditions as in Examples 1-3. Surviving311566144

Moctb lactic acid bacteria composition - The process of preparing cummina lasts 55, yeast 47%, antibiotic 4.6 h. Kumis according to the quality, the corresponding activity is within 29.7 units / MP. OST 4669-77 is established.

Claims (1)

METHOD FOR PRODUCING A BACTERIAL CONCENTRATE, which involves concentrating the initial starter culture, mixing the obtained concentrate with a protective medium and a sublimation crumb, characterized in that, in order to lengthen the time,. preservation of activity and acceleration of the process of production of the finished product using bacterial concentrate, microflora of koumiss starter culture is used as the initial starter culture, and a solution containing 0.5-1.02 lactose, 0.05-0.082 sodium chloride and 0.050 is used as the forbidden medium, 12 disubstituted ammonium phosphate, mixing the concentrate with a protective medium is carried out in a ratio of 1:10, and freeze-drying is carried out for 10-S 12 h. F £ SH66N