SU1620482A1 - Strain of lactobacillus plantarum bacteria used for producing wheat enzyme - Google Patents

Abstract

The invention relates to biotechnology and is used for the preparation of liquid yeast or liquid yeast in breadmaking. of the process of making bread. The proposed strain is isolated from wheat flour of the second grade Mironovsk -808 ,, using it allows you to accumulate on the flour and flour medium with a moisture content of 75% titrated acidity 15-16 3H for 8-10 hours ri 37-40 ° C0 The high acid-forming capacity of the Lactobacillus plantarum strain reduces the fermentation time of the brew for 35-40 minutes and the dough for 30-35 minutes, speeds up the bread making process, improves the quality of bread, slows down the hpeb's mold and increases the durability bread to potato disease for 72 hours or more 4 tabl

Description

The invention relates to biotechnology and is a new strain of lactic acid bacteria recommended for the preparation of liquid wheat sourdough or liquid yeast in bread baking.

The purpose of the invention is the detection of the strain of the acid-less bacteria Lactobacillus plantarum VKPM B-4563 (20p), which promotes more active acid formation in liquid starters or liquid yeast and accelerates the process of bread preparation.

To obtain the strain, the microbiological composition of wheat flour was studied. As a result, a number of strains of lactic acid bacteria were isolated during direct seeding, among which the strain Lac tobacillus plantarum 20 p.

The selection was carried out as follows

A sample of flour in the amount of 20 g was introduced into a flask with 180 ml of sterile tap water and carefully mixed and put on a rocking chair for 30 min. Then a number of consecutive tenfold dilutions were prepared and from a dilution of 1: 102, 1: 103 to 0, 1 ml did deep seeding on Petri dishes. After 48 hours, they were isolated and isolated in separate tubes with nutrient medium. Isolated strains - tested for purity

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Strain L plantarum 20p is made of wheat flour of the second grade Mironov ka -808 „

Laboratory studies have established that the studied culture belongs to active acidifying agents, which has a positive effect on the taste of bread, is distinguished by its ability to actively multiply in the dough, reduced the time of bread preparation.

The optimum growth temperature is L plantaruui 20p 37dS, which also corresponds to the technology of preparation of liquid starter culture.

The resulting Lo plantarum 20p strain has the following characteristics

Morphological and cultural characteristics Sticks with rounded ends, 1-5 µm in size, single, double and in the form of short chains, fixed, spores and capsules do not form Gram-positive „

Physiological signs Agar medium MFC-1 and malt wort 12 Ball o Superficial colonies are small, slightly convex white, deeply germinates spindle-shaped form 1x2-3 mmo

On a medium with chalk around the colony there appear zones of chalk dissolving.

On liquid mediums MRS-1 and malt wort uniform cloudiness, with the formation of a slight sediment

Facultative anaerobic, catalysis negative, acid and alcohol resistant

On the environment of Abd-El-Malek with glucose gas does not form.

Gelatin does not dilute

Grows and forms acid on glucose, galactose, maltose, lactose,

fructose, xylose, arabinose, refiner mannose, ribose, dulcite, sorbitol

Does not grow and does not form acid on cellobiose9 mannitol, glycerin

Biochemical characteristics Strain induces homofermentative lactic acid fermentation in dough, forms lactic acid, and belongs to a thermotolerant active acidifier.

In a 2-day culture with milk and mash, the acidity is 12-14 N „

After 7 days on milk, titrated acidity ISS-IAO To

The optimum temperature is 37 ° C. Minimum 15 ° C “Grows at 45 ° C”

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In a watery flour environment - 75% of second grade flour accumulates titratable acidity of 15–16 ° N in 8–10 hours at 37–40 ° C

Antagonistic properties Shows antagonistic properties with respect to Bacillus mesentericus, / in addition to Escherichia coli, Sareineluta, In mycoudes, So aureus, In micrococcus

The diameter of the growth inhibition zones of the test-cultures of the strain L plantarum 20p grown on wort for 24 hours are given in Table 10.

As can be seen from Table 1, the proposed strain suppresses the growth of extraneous microorganisms and promotes the active growth of lactic acid bacteria and yeast in the dough and in the dough.

When tested in laboratory conditions, liquid yeast was prepared according to a rational scheme.

Cultures of lactic acid bacteria L fermenti-27 (known) and L plan tarum 20p were grown at 37-40 s „

Indicators of the properties of semi-finished wheat flour of the second grade, prepared by various methods, are given in Table 2

The results shown in Table 2 show that with the use of ptam of lactic acid bacteria L plantarum-20p, the duration of fermentation of the dough is reduced by 30 minutes compared to the known in all methods of preparation, and by 40 minutes for liquid preparation.

The duration of the fermentation of the dough is reduced with a straight and on a liquid dough for 15 minutes, on a thick dough - for 20 minutes, on a large dough - for 10 minutes

The sludge lifting power decreased by 5-7 minutes, dough - by 7-10 minutes

The results of the baked bread are shown in table0 3

It follows from panel 3 that the quality of bread made on liquid yeast using a strain of lactic acid bacteria improved

In addition, the bread had a fragrant sweet (fresh smell and delicate taste. The shape is correct, the surface of the crusts is smooth without cracks

Bread prepared using the L0plan-tarumr20p strain of lactic acid bacteria is not affected by potato disease.

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EXAMPLE Welding is prepared by mixing flour and hot water in a ratio of 1: 3 at 65 ° C and adding 0.1% bran bran hydrolyzate or amylorisin PU. 10% (by weight of brewing) pure culture of lactic acid bacteria Lo plantarum-20p grown on malt medium is introduced into saccharified brewing. The brewed to acidity 12-16JH is diluted with cold water in a ratio of 1: 1.5-1: 3, (depending on the concentration of tea leaves), cooled.

Thus, in comparison with the best known L fermenti-27 strain, a moisture content of 75% moisture content of 75% accumulates a titratable acidity of 15–16 ° N in 8–10 hours at 37 ° C, while the known accumulates such acidity in 12 hours at a humidity of 75% o

The high acid-forming ability of the L0 plantarum-2Op strain on a water-flour medium allows reducing the duration of fermentation, speeding up

up to 28-30 ° C is fed to the cooling shake-jj process and improve

“Fermented brewing” at the indicated mode at 37–40 ° C has a pronounced sour, but pleasant taste and aromatic odor0 The dough is prepared in the usual way,

Acceleration of the brewing process on Lo plantarum-20p from 14 h to 5 h 10 min was observed, by Tooo by almost 9 h and the improvement of the lifting force of liquid yeast from 25 to 17 min. The results of 25 tests are presented in Table 4.

quality indicators of bread.

A new strain of Lo plantarum-20p tested in laboratory and production conditions.

Claims (1)

Invention Formula Bacterial strain Lactobacillus plantarum VKPM B-4563 used to prepare wheat ferment Bacterial strain Lactobacillus plantarum VKPM B-4563 used to prepare wheat ferment Table 1 Table Table 3 Strain Duration Liquid Yeast  fermentation for- brew (lifting power on the ball, min Famous Lofermenti-27 14h 13h20min 28 27 3.5 3.5 The proposed Lo plantarum-20p5 h 10 min 5 h 10 min 18 17 2 2.5 Shorter duration