SU739097A1 - Streptococcus lactis 162a strain used for pickled cheese leavens - Google Patents

Description

Acid formation energy} w. The ultimate acidity in milk for 7 dry amounts to 110 ° T. Ammonia from arginine forms. Gas from glucose does not form. OTHomeime to carbohydrates. He picked up the glitch: y, lactose, maltose, mashsht, galactose. Partially ferments sorbitol, raffinose. Does not ferment arabinose, rhamnose, sucrose, glycerin, starch. Resistance to sodium chloride. It develops in environments with a salt content of up to 3% 2. The disadvantage of the strain is that it can develop in environments with a salt content of 3-4%, i.e. increased salt tolerance does not possess. The aim of the invention is to obtain a mesophilic lactic acid streptococa head having improved salt resistance for use in fermented cheeses of improved quality with accelerated ripening. To obtain this strain, the source strain of mesophilic Streptococcus lactis 162 mesophilic lactic streptococci is subjected to repeated cultivation in a nutrient medium with a constantly increasing concentration of boiled soy or. Semi-liquid (0.2%) agar with hydrolyzed milk, glucose, and yeast autolysate are used as nutrient 1x media for the adaptation of the Streptococcus lactis 1 mesophilic streptococcal strain. Salt is introduced into the medium in a dry state immediately before sowing; it is reduced from small to 3.0-3.2% and gradually increased in concentration on subsequent passages. The process of adaptation of mesophilic lactic streptococci is continued for 200 days. Increasing the salt concentration at each passage is 0.2%. In the process of adaptation, the resistance to table salt of the Streptococcus lactis 16 strain is reduced to 7.4%. In addition, some changes in the morphological features of P1tamma occur. Cells increase about 1.5 times; chains of 8-10 cells appear. The resulting lamic acid strepto cocci of Streptococcus lactis 162A has a trace of morphological and physiological characteristics. Morphology. Cells are located in vice cocci, diplococci, occasionally chains. The size of the cells is 1.2-1.5 microns. Opi-anic environments. Agar with hydrolyzed milk. Superficial colonies are round, rjranKiie. whitish, brilliant, convex J.iytlnHHbic COLONY in the type of lentils. The diameter after 2 days of thermo-stage 1sh of a co-union of 1.5 mm. G uloui from hydrolyzed milk, in the form of a uniform turbidity with sediment. Skimmed milk. Coagulates milk for 5-6 hours after application of 5% culture. Litmus milk and milk with methylene blue at 30 ° C restores and rolls. The minimum temperature of growth is 10 ° C. Maximum - 43 ° C. Physiological and biochemical characteristics. The optimum temperature of development is 30 ° C. The energy of acid formation is 95-100 °. CultivioBank's 7-day acidity at the optimum temperature is; Exhaust gas: 110 ° T; Gelatine does not thin. Attitude to arginine. Ammonia from ar / yn on forms. The presence of ammonia was detected after 48 h of cultivation. . Attitude to carbohydrates. Actively ferments glucose, maltose, lactose, mannnt, galactose. Weakly ferments sorbitol, raffinose. Does not ferment arabinose, starch, sucrose., Rhamnose, glycerin. Resistance to table salt. It develops in milk with a content of Govares1OI SALT. And 7.2-7.49 °. Example. The use of strains in sourdough .. Strain of mesophilic lactic streptococci with increased salt tolerance Streptococcus lactis 162A; used in the composition of the bacterial starter for the experimental production of brine CF. Maternal starter culture is prepared from individual strains of salt-tolerant streptococci by adding an equal amount of each of them. It is further intended to extract cooked mother sourdough with one of the currently accepted methods and to use it in cheese making similar to existing sour dough. In the case of liquid maternal ferment, the secondary ferment preparation, in milk prepared according to established requirements, is added to 5% of the parent ferment, thoroughly Germanized and cultured at 32 ° C. re, "eish. A clot forms after 8 hours. Secondary starter kitsslotnost. The thus prepared starter starter is rapidly cooled and stored until consumed at 8 ° not more than) 2 hours. To prepare the production of frozen bacterial starter in milk, prepared in accordance with the required requirements and cooled to temperatures pp, 1 i. (. make

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5% secondary ferment and mix thoroughly. The temperature of cultivation ferment 32 ° C. Stirring through H h and 2 h after the beginning of the sourdough. Cultivation time sourdough 7 hours. Production acidity. ferments 105 ° T. The prepared ferments are cooled and stored at a temperature not higher than 8 ° C.

Properly prepared, salt tolerant bacterial starter contains carbon dioxide, as well as acetoin and diacetyl aromatics. The microscopic preparation contains single cocci, diplococci and chains of cocci of various lengths.

When making cheeses, the leaven is added to the cheese-making bath in the quantity envisaged by the technological instruction for their production.

Forglula Invention

The strain Streptococcus lactis 162A used in starter cultures for pickled cheeses. Stored in the North Caucasus branch of the All-Union Scientific Research Institute of the Butter and Cheese-Making Industry.

Morphological signs. The cells are located in the form of cocci, diplococci, and occasionally a chain of 4 cells. The size of the cells is 1.2-1.5 microns.

Organic Wednesday. Agar with hydrolyzed milk. The colonies are round, smooth,

whitish, shiny, convex edges smooth. Deep colonies in the form of lentils. The diameter of the colonies 2-day culture of 1.0-1.5 mm

Broth from hydrolyzed milk. With growth, a uniform turbidity with precipitate is formed.

Skimmed milk. When making 5% culture at 30 ° a clot forms in 5--6

Physiological and biochemical characteristics. Litmus MOJioKO and milk with methylene blue at 30 ° C restores and coagulates.

The optimum temperature of growth is 30 ° C. Growth temperature is minimum 10 ° С, maximum - 43 ° С.

The energy of acid formation is 95-100 ° T, the maximum acidity for 7 days of cultivation at the optimum temperature is 100110 ° T.

Gelatin does not dilute.

Ammonia from arginine forms. The presence of aM.vm3.Ka is detected after 48 hours of cultivation.

Gas from glucose does not form.

Attitude to carbohydrates. Actively ferments glucose, maltose, lactose, mannitol, galactose, weakly ferments sorbitol, raffinose. Does not ferment arabinose, starch, sucrose, rhamnose, glycerin.

Resistance to table salt. It develops in environments with a salt content of 7.2-7.4%.

Sources of information taken into account in the examination

1. Theses of the All-Union Conference Intensification of the production processes of natural cheese and the improvement of their technology. Technologists and biochemistry, Yerevan, 1977, p.40-4

2. Streptococcus lactis strain 162. Stored in the collection of the All-Union Scientific Research Institute of the butter and cheese making industry (prototype).

Claims (1)

Claim The strain Streptococcus lactis 162A, used in starter cultures for brine cheeses. It is stored in the North Caucasus branch of the All-Union Scientific Research Institute of the Butter and Cheese Industry. Morphological signs. Cells are located in the form of cocci, diplococci, and occasionally a chain of 4 cells. Cell size 1.2-1.5 microns. Organic environments. Agar with hydrolyzed milk. The colonies are round, smooth, whitish, shiny, convex edges are even. Depth colonies in the form of lentils. The diameter of the colonies of a 2-day culture is 1.0-1.5 mm. Hydrolyzed milk broth. With growth, a uniform turbidity with sediment is formed. Skimmed milk. When 5% ‘of the culture is added at 30 °, a clot forms in 5-6 hours. Physiological and biochemical signs. Litmus milk and milk with methylene blue at 30 ° C regenerates and coagulates. The optimum growth temperature is 30 ° C. The minimum growth temperature is 10 ° C, the maximum is 43 ° C .. The energy of kiolotobrazovaniya 95-100 ° T, the maximum acidity for 7 days of cultivation at the optimum temperature is 100-110 ° T. It does not dilute gelatin. Ammonia from arginine forms. The presence of * ³ ammonia is detected after 48 hours of cultivation. Gas from glucose does not form. Attitude to carbohydrates. It actively ferments glucose, maltose, lactose, mannitol, galactose, weakly ferments sorbitol, raffinose. Does not ferment arabinose, starch, sucrose, rhamnose, glycerin. Resistance to table salt. Developed in environments containing table salt 7.2-7.4%.