SU739099A1 - Streptococcus cremoris 912a strain used in pickled cheese leavens - Google Patents

Description

The invention relates to the production of brine cheeses and is a strain of mesophilic lactic streptococci with increased resistance to table salt.

The production of brine cheeses has significant features. Brine cheeses ripen and are stored in brine with a concentration of common salt of 14-18% or more. The salt content in the aqueous phase of brine cheeses, which is the medium for the development of lactic acid microflora, leading the process of cheese ripening, reaches 14%. Such a high concentration of table salt sharply inhibits the development of fermented lactic streptococci, which can develop in environments with a table salt content of 3-4%. As a result of this, the ripening process of brine cheeses is very slow and cannot be complete.

A known strain of mesophilic lactic streptococcus Str. cremoris 26 B ^, stored in the collection of microorganisms, in the Siberian branch of VNIMI. This strain is an antagonist to extraneous microflora of milk and can be used in the production of hard and soft cheeses [11.

However, as shown by studies cited in the SCF VNIIMS, this strain can develop in media with table salt content up to 3.5%. Therefore, it cannot be used as part of starter cultures for brine cheeses.

The closest in technical essence to the claimed is a strain of Streptococ cus cremoris 912, which is found in the collection of VNIIMS and possesses the following properties.

Morphology. Cells are arranged in the form of diplococci and chains.

The cell size is 0.6-0.7 microns. '

Organic environments. Agar with hydrolyzed milk. Gives superficial and deep colonies. Superficial colonies are round, shiny, whitish, convex with smooth edges. The diameter of the colonies is 1.0-1.5 mm. Deep colonies are boat-shaped.

Hydrolyzed milk broth. Growth in the form of a uniform turbidity with a slight precipitate.

Litmus milk and milk with methylene blue regenerate and bind.

It does not dilute gelatin.

Physiological and biochemical properties. The optimum growth temperature is 28-30 ° C. The energy of acid formation is 105 ° T, and the maximum acidity is 110 ° T. The activity of acid formation 6-7 hours

Attitude to carbohydrates. Actively ferments glucose, lactose, galactose. Partially fermented. there is sucrose, mannitol, raffinose. Does not ferment maltose, sorbitol, arabinose, glycerin, starch.

Resistance to table salt. In environments with 3% sodium chloride does not develop [2j.

The disadvantage of the strain Streptococcus cremo-ris 912 is that it is able to develop in environments with sodium chloride content up to 3%, i.e. does not have increased salt tolerance.

The aim of the invention is to obtain a strain of mesophilic lactic streptococci with increased resistance to table salt, for use in sourdough for pickled cheeses of improved quality with accelerated ripening.

To obtain this strain, the strain of mesophilic streptococcus Streptococcus cremo-ris 912 is subjected to repeated cultivation in a nutrient medium with a constantly increasing concentration of sodium chloride. Semi-liquid (0.2%) agar with hydrolyzed milk, glucose, and yeast autolysate are used as nutrient media for adaptation of mesophilic lactic streptococci.

Salt is added to the medium in dry form immediately before sowing, starting with small doses (3.0-3.2%) and gradually increasing the concentration during subsequent passages.

The process of adaptation of mesophilic lactic streptococci continues for 200 days. The increase in salt concentration at each passage is 0.2%.

During adaptation, resistance to the fallen salt of the strain of mesophilic lactic streptococcus Streptococcus cremo-ris 912 increases to 6.0%. In addition, the morphological properties of the bacterial cell change, its dimensions increase and amount to 0.9-1.2 microns.

The strain of mesophilic lactic streptococcus Streptococcus cremoris 912A has the following properties.

Morphology. Cells are arranged in the form of diplococci and short chains of 3-4 cells. The cell size in diameter is 0.9-1.2 microns.

Organic environments. Agar with hydrolyzed milk. It grows with deep and surface sowing. The superficial colonies of the two-day culture are round, shiny, whitish with even edges. The diameter of the colonies is 1.0-1.5 mm. Deep colonies are boat-shaped.

Hydrolyzed milk broth. Growth in the form of a uniform turbidity with a slight precipitate.

Litmus milk and milk with methylene blue at 30 ° C regenerates and coagulates.

Skim milk coagulates after 7-8 hours after making 5% of the culture.

Physiological and biochemical properties. The optimum growth temperature is 28-30 ° С, the minimum growth temperature is 10 ° С, and the maximum is 38 ° С.

The energy of acid formation is 95-100 ° T, the maximum acidity is 100-105 ° T. It does not dilute gelatin.

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

Resistance to table salt. It develops in environments with table salt · 6.0-6.5%.

Example. A strain of mesophilic lactic streptococci with increased salt tolerance, Streptococcus cremoris 912A is used as part of a bacterial starter culture for the experimental production of brine cheese.

Maternal sourdough is prepared from individual strains of salt tolerant streptococci by introducing an equal amount of each of them. In the future, it is planned to dry the prepared mother sourdough using one of the currently accepted methods and use it in raw fission similar to existing sourdoughs.

In the case of liquid “^ EGTERIIN starter culture for preparing a secondary starter culture, 5% of the mother starter culture is added to the milk prepared in accordance with the established requirements, thoroughly mixed and cultured at 32 ° C. After 1 hour and 2 hours after fermentation, the starter culture is again thoroughly mixed. A clot forms after 8 hours. The acidity of the secondary sourdough is 95 ° T.

Thus prepared secondary leaven is quickly cooled and stored for consumption at 8 ° C for no more than 12 hours.

To prepare industrial bacterial starter culture, 5% of the secondary starter culture is introduced into milk prepared in accordance with the necessary requirements and cooled to a temperature of 32 ° C and thoroughly mixed. ₅ sew. The culture temperature of the starter culture is 32 ° C. Stirring is 1 hour and 2 hours after the start of the fermentation. The cultivation time of the starter culture is 7 hours. Production acidity, starter culture is 105 ° T. Ready sourdough is cooled and stored until use at a temperature * not higher than 8 ° C.

A properly prepared salt-tolerant bacterial starter culture contains carbon dioxide, as well as aromatic substances acetoin 15 and diacetyl. The microscopic preparation contains single cocci, diplococci and chains of cocci of various lengths.

During the production of cheeses, the leaven is added to the cheese bath in the amount provided for by 20 technological instructions for their production.

Claims (2)

37 Broth from hydrolyzed milk. Growth in the form of a uniform turbidity with a small sediment. Litmus milk and milk with methi-pen blue restore and bind. Gelatin does not dilute. Physiological and biochemical therapy. The optimum growth temperature is 28-30 ° C. The acid-forming energy is 105 ° T, the acidity is 110 ° T. ../VicTHBHOCTb acid formation 6-7 hours. Attitude to carbohydrates. AKTHJJHO collected glucose, lactose, galactose. Partially recovered sucrose, mannitol, raffinose. Does not ferment maltose, sorbitol, arabinose, glycerin, starch. Resistance to table salt. In environments with 3% of salt, no salt develops. 2. The disadvantage of Stremma cremosis 912 is that it can be developed in media with salt up to 3%, i.e. Newly solesustoystyo not possesses. The aim of the invention is to obtain a strain of mesophilic milky. Pulmonary streptococci with increased resistance to table salt., To be used in the starter culture for improved brine cheeses with an accelerated ripening time. In order to obtain this strain, the strain of mezfi and strains of streptococcus Streptococcus cremo sis 912 are subjected to multiple A-; In a cult, twisting 1. the nutrient medium with a constantly increasing concentration of salt. As nutrient media for adapting mesophilic lactic streptococci, semi-liquid (0.2%) agar with hydrolysis is used: yuvan1n 1M milk, glucose, yeast autolysate. Cooked coins are introduced into the medium in soup form 1 directly before sowing, starting with small doses (3.0–3.2%) and gradually increasing their concentration during subsequent passages. The process of adaptation of mesophilic lactic acidic strains is continued for 200 days. Increasing the concentration of table salt at each session is 0.2%. In the process of adaptation, the resistance to the common salt of the strain of mesophilic streptococcus lactic Streptococcus cremosa 912 rises to 6.0%. In addition, the morphological properties of the bacterial cell of the cell change, its dimensions increase and are 0.9-1.2 microns. 1 | 1 tons of mesophilic lactic streptococci Streptococcus cremoris 912A has the following properties. Mor (|) tin. Cells are located in the form of diplococci and short chains of 3-4 cells. The cell size in diameter is 0.9-1.2 microns. Organic environments. Agar with hydrolyzed milk. It grows with deep and surface sowing. The superficial Kolosha of a two-day culture is round, shiny, whitish with smooth edges. Diameter kolovsha 1,0-1,5 m.m. Deep colonies are boat-shaped. Broth from hydrolyzed milk. Growth in the form of a uniform turbidity with a small sediment. Litmus milk and milk with methylene blue at 30 C recovers and coagulates. Skim milk coagulates after 7-8 hours after spreading 5% of the culture. Physiological and biochemical properties. The optimum growth temperature is 28-30 ° C, the minimum growth temperature is 10 ° C, the maximum is 38 ° C. The energy of acid formation is 95-100 ° T, the maximum acidity is 100-105 ° T. Gelatin does not dilute. Relation to carbohydrate. / ktivno sbrashvaet glucose, lactose, galactose}. Partially ferments sucrose, mansh-p, rafgbinozy. Not c6pa i-MBaeT- maltose, sorbitol, argbinozy, glycerin, starch. Resistance to table salt. It develops in media with a salt content of 6.0-6.5%. Example. The strain of mesophilic lactic acid streptocous, possessing increased salt tolerance. Streptococcus cremoris 912A is used in the composition of the bacterial starter. Г171Я experienced production of brine cheese. Maternal leaven is prepared from individual shtal-GMs of salt-resistant streptococci by introducing a specific amount of each of them. It is envisaged to dry out cooked parent ferments one) of the currently accepted methods and use them in raw division, similar to the existing starters. In the case of liquid AterERA sourdough to cook, secondary sourdough milk is prepared in accordance with established Ti) e6oBaHHHjMH into milk, 5% of the mother sourdough is carefully mixed and cultured at 32 ° C. rewind carefully. A clot forms after 8 hours. The acidity of the secondary ferment is 95 ° T. In this way, the secondary ferment is rapidly cooled and stored until it is consumed at 8 ° C for no more than 12 hours. leaven and carefully stir. sew. The temperature of the stump is 32 ° C fermentation. Stirring after 1 h and 2 h after the start of fermentation. Cultivation time of sourdough 7 hours. The acidity of the production sourdough is 105 ° T. The prepared starter is cooled and stored — until consumed at a temperature not higher than 8 ° C. A properly prepared salt protein bacterium contains carbon dioxide, as well as aromatic substances acetoin and diacetyl. The microscopic specimen contains single cocks, diplococci, and chains of cocci of various lengths. In the development of cheeses in the cheese-making shop, baths are leavened in an amount in accordance with the technological instructions for their production. Claims of the Invention: Streptococcus cremoris 912 A strain used in ferments for pickled cheese. Stored in the collection of the North Caucasus branch of the All-Union Scientific Research Institute of Butter and Cheese Industry. Morphological signs. Diplococci, chains of different lengths of 3-4 cells. Cell size 0.9-1.2 microns. Organic environments. Agar with hydrolyzed kyulok. Superficial colonies are round, shining, whitish, smooth with smooth edges. Llameter colonies 2-day culture of 1.0-L5 mm. Broth from pskrolizovanny milk. Growth 3 is a form of uniform turbidity with little sediment. Litmus milk and milk with methylene eoy Sinio restores and rolls. Physiological and biochemical signs. The activity of acid formation 7-8 hours after application of 5% culture. The optimal growth telescope is 28–30 ° C. Misch is 10 ° C at the maximum and 38 ° C at the maximum. The energy of acid formation is 95-100 ° T. Extreme acidity is 105 ° t. Gelatin is not. Attitude to carbohydrates. Actively saves glucose, lactose, galactose. Partially ferments sucrose, mann1 T, raffinose., Does not ferment maltose, sorbitol, arabinose, glycerin, starch. Resistance to table salt. B mediums with a content of table salt of 6.0-6.5% are developed. Sources of information, npHiiHTbie into account in expert case 1. USSR author's certificate number 555288, cl. A 23 C 19/02, 1976. 2. Itamm Sti-eptococcu.s cremoris 912 is stored in the J3 collection of the All-Union Scientific Research Institute of Butter and Cheese Manufacturers (prototype).