SU784852A1 - Bacterial ferment for pickled cheeses - Google Patents

Description

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The invention relates to the production of pickled cheeses and is a bacterial starter culture consisting of strains of mesophilic lactic acid streptococci, possessing high salt-resistance, strong proteoshiticheskoe activity and acid-forming ability, as well as lactic-acidic daddy.

Traditional brine cheeses, which include Ossetian, Cobian, Tushin, vats, and others, constitute a special group of natural cheeses. Their maturation for 60 days and storage for 6 months or more occur in brine with a salt concentration of 1822%. By the end of ripening, such cheeses contain more than 8% of common salt, which, in terms of the aqueous phase of the cheese, reaches 20% concentration.

The aging of cheeses in brine suppresses the development of lactic acid microorganisms of the usual starter culture, inhibits their enzymatic activity, as a result of which the maturation process of the brine cheeses proceeds to a small extent during the period when the common salt from the brine did not penetrate the entire thickness of the cheese mass.

The product at the same time has an uneven salting throughout the mass.

One of the means of accelerating the ripening process of traditional cheeses and improving their quality indicators is the use of such a bacterial starter, the microflora of which would have an increased resistance to boiled salt. That starter could

О. Intensively carry out the enzymatic processes of splitting the constituent parts of cheese, i.e. the maturation process of traditional pickled cheeses in conditions of high concentration of table salt

15 as when salting cheeses in brine, so

: and during the salting in the grain it was not slowed down, but would flow normally. This would shorten the ripening period of traditional pickled cheeses and significantly2b but their quality indicators would improve due to a decrease in the residence time in the brine.

Known bacterial ferment for Ossetian pickled cheese 1.

25 In addition to mesophilic lactic streptococci, the authors included strains of lactic streptococcus intestinal origin ;; days Streptococcus

Claims (2)

30 faecal is and Lactobac ter i urn plantarum lactic sticks. Streptocpccus faecal is an Enorococcal strain that is more resistant to table salt than other lactic streptococci; they develop at a concentration of 16.5%. However, the use of enterococci. : Coke in cheese making is not permitted by the USSR Ministry of Health, as they relate to the condition of pathogenic microorganisms. - - - The closest to the technical essence of the task is the bacterial starter culture for traditional brine cheeses, including the lactic streptococci of the species Streptococcus lactis, -. Streptococcus cremoris, Streptococcu d iace t i 1 ac t i s and S t rep tococcu & parac i t rovorus 2. The strains of lactic streptococci used in this healthy diet do not have high resistance to table salt and do not provide the required rate of ripening of traditional brine cheeses. The aim of the invention is to accelerate the ripening process of cheeses, and to improve their quality. The goal is achieved. That is, kTO from the type of Streptococcus tactis is used strains Streptococcus lactts 162 a, Streptococcus lactis 808 a. Streptococcus lactis 20-Za and Streptococcus lactis 283a, from the species Streptococcus cremoris, are used strains of Streptococcus crempris 912a, Streptococcus (jremorls b9a, from the species S t rep tpccccu; 5 d iacetilactis, I have the same pattern; dI and se t Pa and ti Ap, Streptpcoccus dlacetllactis 5bO, and, from Streptococcus paracltrovpus species, the strain Streptococcus parac and troyorus 199a is used, a from Lactobacterivim easel HfcnOflb; 5-7.4% of common salt; in this case, the ratio of meiheda to the types of lactic streptococci is set equal to 1: 1: 2: 1, and the ratio between the milk and lactic acid streptoxins and lactic acid sticks To-it - -: The resulting bacterial z.akyaska consists of homofermentative strains of mesophilic lactic acid strepjoikOKkov S t g. lactis 16 2a, 8O8a, 20-Za, 283a; Str. ; lactic streptococci of St. diaceti factis Ap SOOa; Str. par a cltro vorus 199a and Lbm lactic acid sticks. cesei 125. The strains that are part of the bacterial starter for traditional pickled cheeses have the following characteristics. ShTs1MMY Str. lactis 1b2a, Str. cremoris 91 2a, Str. diaceti1 astis 500a, Str. The paracitrovorus 199a are known, stored in the collection of the Industrial Culture Museum of the Institute of All-Russian Research Institute of Genetics and have collection numbers B-1572, B-1569, B-1613, respectively. Strain Str. lactis 8-8a. Obtained by adaptation to the SCF BNIIMS. Morphol6 and. The cells are slightly ovap ° forms, arranged in pairs, diplococci in the form of chains of 4-6 cells. The size of the cells in diameter 1.2-1.5 mm. Gram-positive. Organic environments. Agar with hydrolysis of oats. Two-day surface colonies are round, smooth, shiny, whitish. Deep colonies are boat-shaped. The diameter of the colonies of 1.0-1.2 mm. Broth from hydrolyzed milk. Growth form of a uniform turbidity with a small sediment. The skimmed milk coagulates 6-7 hours after adding 5% of the culture. Litmus milk and milk with methylene blue p: ri restores and coagulates, Physiological and biochemical properties, Optimal growth temperature, minimal, maximum. Energy of acid formation 85-95 ° T. The marginal kieliogy after 7 days of cultivation is 95-105 tons. Gelatin does not dilute. Filamentous prick growth is observed. Ammonia from arginine forms. The presence of ammonia is detected after 48 hours of cultivation. Attitude to carbohydrate. Actively, it ferments glucose, myxosis, lactose, mannitol, galactose. Weakly ferments sorbitol., Does not relieve raffinose, arabinose, sucrose, rhamnose, starch, glycerin. Resistance to table salt. It develops in environments with a salt content of 7.2-7.4%. When depositing in the museum a cult {of industrial microorganisms of the BHHHreHjeTHKa Institute, the strain received a colony yomer CMPM B-1E71. Str. lactis 20 for. Obtained by adaptation in the SCF VNIIMS. Morphology. The cells are slightly oval-shaped, arranged in pairs in diplococci and in the form of chains of various lengths. Gram-positive. The size of cells with a diameter of 1.0-1.2 microns. Organic media. Agar with gidroliyovanksh milk. The two daily surface colonies are round, smooth, shiny, whitish, with smooth edges. Deep boat-shaped. The diameter of the colonies is 0.5-0.8 mm. Broth from hydrolyzed milk. Pst in the form of a uniform turbidity. Skimmed milk. A clot forms after 6-8 hours after applying 5% of the culture. Physiological and biochemical properties The optimum temperature of development is 30 ° C. Minimum temperature, maximum 43 ° C. Titrated by iOCTb acids in milk after 15 hours of cultivation at the optimum temperature is 92-97 tons, the maximum acidity is 100-115 T. Gel does not dilute. Filamentous prick growth is observed. Ammonia from arginine forms em. The presence of ammonia is detected after 48 hours of cultivation. Litch sovoy milk and milk with methylene blue when it restores and rolls. Resistance to table salt. It develops in environments with a salt content of 6.5-7.0%. Relation to carbon source. Actively accumulates glucose, maltose mannitol, galactose. Partially spat em sorbitol. Does not shave off raffinose, arabinose, sucrose, rhamnose, glycerin, starch. When depositing in the Museum of cultures of industrial microorganisms of the Institute of Scientific Research Institute of Genetics, the strain received the collection number CMPM B-1580. Shtanm Str, lactus 283a. Obtained by adaptation with SCF VNIIMS. Morphology. The cells are slightly oval. Located mainly in pairs-diplococci. Gram-positive. The size of cells with a diameter of 0.8-1.0 microns. Organic environments. Agar with hydrolyzed milk. It grows in deep and surface crops. Two daily surface colonies are round, smooth, shining with smooth edges, deep boat-shaped. The diameter of the colonies is 0.5-0.9 mm. Broth from the hydrolyzed milk Rosstv uniform uniform turbidity with a small osgshchkom. Skimmed milk. A clot forms 6–7 hours after application of a 5% culture. Optimal tekteratura development, minimal, maximum. Titrated acidity in milk after 15 hours of cultivation is 90-95 T, the maximum acidity is 105-110 ° T. Gelatin does not dilute. Filamentous growth by .ukola. Ammonia from arginine forms. The presence of ammonia is detected after 48 hours. Litmus milk and milk with methylene blue restores and coagulates at. Resistance to table salt. It develops in environments with a salt content of 6.5-7.0%. Attitude to carbohydrates. With the development of actively fermenting glucose, maltose, lactose, mannitol, galactose Partially ferments sorbitol. Does not ferment raffinose, arabinose, sucrose, rhamnose, glycerin, starch. When depositing in the Museum of Cultures of PrO1 1shlennykh Microorganisms of the Institute of All-Russia Scientific Research Institute of Genetics, the strain was given the collection number of CMPM B-i581. Strain Str. cremoris b9a. Obtained by adaptation in the SCF VNIIMS. morphologists. The cells are slightly oval. Located mainly diplococci. Redkb meet short chains. Grgmppositive. The size of cells in diameter 0.8-1.0 microns. Organic environments. Agar with hydrolyzed milk. The two-day surface colonies are round, smooth, shiny, whitish, with smooth edges. Deep boat-shaped. The diameter of the colonies of 0.8-1.0 mm Broth from hydrolyzed milk. Growth in the form of a uniform turbidity. -Skimmed milk. A clot forms after 6-8 hours after application of 5% culture. Physiological and biochemical properties. Optimal growth tesmepaTypa, minimal, maximum 43®С. The titrated acidity in milk is 15 grains of cultivation at an optimum temperature of 85-90 ° T, the maximum acidity is 100-105T. Gelatin does not dilute. Litmus milk l milk with methylene blue when restores and coagulates. Resistance to table salt. It develops in environments with a salt content of 6.5-7.0%. Relationship to carbohydrates. Actively ferments glucose, lactose, galactose. Partially ferments sucrose, mannitol, raffinose. It does not ferment maltose, sorbitol, arabinose, glycerin / starch V-When deposited microorganisms of the Institute of Scientific Research Institute of Proceeding Microorganisms in the Museum of Cultures, the Institute received the collection number SchShM B-1579. Strain Str. diacetilactis Ap. It is harvested from pickled cheese. Morphology. The cells are slightly oval, located mainly in pairs-diplococci, less often there are chains of 4-6 cells. Diameter of tap holes 0.8-1.0 microns. Organic environments. Agar with hydro milk. It grows with surface and deep psevah. The surface colonies are round, smooth, flattering, whitish, convex, with fresh edges. The diameter of the colonies in the cultivar culture of 1.0-1.5 mm. blubber colonies are boat-shaped. Agar with hydrolyzed milk and spruce. Two-day colonies produce cleansing zones of 0.5-0.7 cm. Broth from hydrolyzed milk Growth in the form of a uniform turbidity with a small sediment. Physiological and biochemical properties. The optimum growth temperature is minimal 10 ° С, maximum 40 ° С. The energy of acid generation E4-100 ° T. Ultimate acidity is 105-110 T. Catalase does not form nitrate and nitrite. Gas from glucose does not form. Forms ammonia from arginine. The presence of amgliak is detected after 48 h of cultivation. Forms diacetyl and acetone. The reaction in the alkaline sample 7-10 min. Gelatin does not dilute. On m-septon agar with defibrinirovannoy mutton blood zo hemolysis does not. In an environment containing 10 and 40% bovine bile develops with. With growth on a medium of citrate by three, gassing is observed. Miloko with methylene sine when recovers and coagulates. Milk with a litmus at 30 ° C restores and coagulates, at 45-c causes a slight rosace without coagulation. Occurs in environments with a salt content of 6.5–7.0%. Attitude to carbohydrates. Actively ferments glucose, lactose, maltose, galactose. Partially ferments sucrose, arabinose, sorbitol, raffinose. Does not ferment mannitol, rhamnose, glycerin, starch. When depositing in the Museum of cultures of industrial microorganisms of the Institute of Scientific Research Institute of Genetics, the strain received the collection number CMPM B-1612. Strains Lbm. case 125. Brights In the collection of microorganisms VNYMS. Morphology. Gram-positive steps. 3-5 microns in size, immobile, non-spore-forming. Sticks with rounded ends, arranged one by one and two. Physiological and biochemical properties. The optimal growth temperature is 30 C, minimal, maximal. Titrated acidity in milk after 15 h of cultivation at the optimum temperature of 115-130 ° T, the maximum acidity of 140-150 tons. Nitrates and nitrites do not restore. Catalase does not form. Gelatin does not dilute. When cultivated on the environment of Abd-el-Malek with glucose gas does not form. Relation to carbon source. Assimilates sorbitol, mannose, maltose, sucrose, lactose, mannitol. Does not assimilate rhamnose, macaw binose, glycerin. All strains of lactic acid bacteria included in the composition of the bacterial starter for traditional cheeses, form in milk a smooth, dense clot with a torn or creamy finish, pure milk taste and aroma. An analysis of the nature of the relationship between the strains that make up the starter shows that there are no antagonist strains among them. Bacterial sourdough for traditional pickled cheeses is prepared in the usual triple transfer manner. Maternal and secondary streptococcal starter cultures are prepared separately from the lactic acid sticks. To prepare mother sourdoughs, sterile milk, prepared in accordance with the necessary requirements and cooled to 5, is added to 5% liquid sourdough from individual strains, following the ratio Str. lac.ts: S t g, cremor s: sStr.diaceti1 astis: Str. Paracitrovorus 1: 1: 2: 1. Separately, 5% of the sticks culture is added to the milk in another container. Mix well and culture at 30 ° C for 7-9 hours. After the clot has formed, the mother sourdough is cooled without stirring and stored until transplant at a temperature not higher than. The acidity of the maternal streptococcal starter, the starter ferment. In the future, it is proposed to dry stam. Starters and use them in the production of dry matter, similar to the starters used in cheese making at the present time. In the case of liquid mother sourdoughs, for the preparation of the secondary sourdough, 5% of the mother sourdough is added to sterile skimmed milk, taking into account the ratio of streptococci and sticks, 10: 1, mixed thoroughly and cultured at 32 ° C until a clot forms. The ferment is stirred after 1 h, then after 2 h from the start of cultivation. Coagulation occurs after 7 h. Thereafter, the starter is cooled without stirring and stored until consumed at a temperature not higher. In production, secondary and all subsequent starters are used, which are prepared in the same way as secondary. The acidity of the production starter is 100-110 T. The clot is even and dense; the taste is pure, pleasant, sweet-sour. Properly prepared bacterial starter for traditional cheeses contains carbon dioxide and has a rather high aromatic content: diacetyl and acetoin. The micropreparation contains cocci, diplococci, chains of cocci of various lengths and pshochki. in a properly prepared leaven, up to 10 sticks are observed in the field of view. 1.2% lactic streptococci and Lbm ferment are introduced into the milk bath in the cheese bath. ca se i 0.12%. Example: When producing Ossetian cheese, to 5,000 kg of a mixture of milk with a fat content of 3.25%, of which 495 kg of fat-free and 4505 kg of basic fat content (3.6%), add 50 kg of bacterial starter culture, including 45.5 streptococcal starter from strains Str. lactis 1b2a, 8o8a, 20-Za, 283a, Str. cremoris, b9a, str ,. diaceti lactis Ap, 500a, Str. paracit.rovorus 199a and 4.5 kg of Lbm ferment. case $ 12. When the acidity of the milk rises to 21 T, 125 g of rennet is introduced. The temperature is reduced, the duration is 30 minutes. The acidity of the serum after cutting is 14 T. The grain size by the end of the production is 10-12 mm. Time setting grain for 25 minutes. At the end of the staging, 30% serum is removed. The temperature of the second heating set. The duration of the second heating is 10 minutes; the duration of kneading after the second heating is 30 minutes. At the end of the grains, an additional 30% serum is removed. Whey acidity at the end of grain processing is 18 ° T. Cheese is molded from the reservoir. Self-pressing continues 5h. , (. A total of 6 repressions are made. Salting of cheese is carried out in a brine with a concentration of 18%, temperature for 30 days, then kept for 30 days in brine with a concentration of 16% at the same temperature. 497 kg of mature Ossetian cheese is obtained with moisture 48.7%, fat content 45.4%, the salt content in cheese is 6.8%. When examined at 30 days of age, the cheese was highly appreciated. The appearance of the cheese meets the requirements of the standard. The taste and smell were clean, fermented, pronounced cheesy, consistency dense, slightly broken. The pattern consisted of m Fertilizers of the specified species and strain compositions ensure the normal course of the cheese production process (optimal increase in whey acidity, speed of drying the grains, the required microflora volume.) The microflora of this starter ke reduces its activity in the cheeses during the salting of the cheese in ensuring the normal course of the ripening process under conditions of high concentrations of table salt. This makes it possible to obtain mature pickled cheese at an earlier date, thereby reducing the labor costs of caring for cheese and reducing its cost. Theses of the invention types of Streptocans tococcus diaceti} actis 500a, from Streptococcus paracitrovorus species, Streptococcus paracitrovorus 199a strains are used, and from LactobacterIurn casei species, Lactobacterium case 25 strain is used, which can develop at a content of 6.5-7.4% of sodium chloride, while the ratio between species of the strain 25, capable of developing at a content of 6.5-7.4% of common salt, while the ratio between species of the strain 25, which can develop at a content of 6.5-7.4% of sodium chloride, while the ratio between species of the strain 25, capable of developing at a content of 6.5-7.4% of the sodium salt, while the ratio between species of the strain 25, capable of developing at a content of 6.5-7.4% of the sodium salt, while the ratio between species of the strain 25, capable of developing at a content of 6.5-7.4% of the common salt, while the ratio between species of the strain 25, can develop at a content of 6.5-7.4% of the sodium salt, while the ratio between species of the strain 25, capable of developing at a content of 6.5-7.4% of the salt, equal to 1: 1: 2: 1, and the ratio between lactic streptococci and lactic acid sticks in leaven is 10: 1. Sources of information taken into account during the examination 1. USSR author's certificate 460585, cl. A 23 C 19/02, 1973. 2. Collection of technological instructions for the production of brine samples, M., 1975, p. 11-23 (prototype).