SU986924A1 - Strain of mesophyl streptococci streptococcus cremokispsh for producing bacterial concentrate for margarine manufacture - Google Patents

Description

nym milk. When sowing in depth, colonies are in the form of small lentils, with superficial - drop-shaped, convex, whitish, shiny, with smooth edges 2 mm in diameter. M so-peptone broo with glucose. Uniform turbidity with little sediment. Litmus milk restores and rolls. Ye grows in milk at 45 C. Relation to carbohydrates. Ferments lactose, sucrose, does not ferment glucose, galactose, maltose, arabinose, xylose, raffinose, mannose, dextrin, sorbitol, glycerin, starch, rhamnose, inositol Gelatin does not thin. On mi-pep broth with 4.0 and 6.5% common salt and at pH 0.6 does not grow. Attitude to arginine. From arginine ammonia does not form. The optimal cultivation temperature is 25 ° 30 ° C. Acidity is 105 ° T. When cultivated for 16 hours in a liquid nutrient medium based on hydrolyzed milk (constant composition), it accumulates no more than 1.5 billion cells per ml. Fa gooustech. A common drawback of these strains is the weak activity of cell growth in a liquid nutrient medium during the production of a bacterial end and the relatively low ability of proteolytic enzymes to cleave proteins into free amino acids. The aim of the invention is to obtain a new strain, which has a high acid-forming energy and an increased ability to break down (up to free amino acids) milk proteins and active cell growth during the cultivation of the strain in a liquid medium. The strain Streptococcos cremoHs PN was obtained by isolating lactic acid bacteria from natural sources of plant origin. When fermenting milk at 5-6 h before the acidity of 75-85 ° T, the strain S-treptococcus cremoris PN forms 1.5 kg / l of diacetyl, volatile acids by micromethod 1.1 ml O, 1 n. alkali, used for titration. The proposed strain possesses a high enzymatic ability (3.8 times) to break down milk proteins to free amino acids (5 tons, which are analyzed by foreign exchange chromatography (see table). The accumulation of free minic acids in a liquid nutrient medium stimulates the active growth of Strepiococcoa shta cells with Hetog 7S Psh and their copy is more than 4.5 billion in 1 ml after 10 hours of thermostating. Thus, the Streptococcus remopis Psh strain exceeds the prototype by 5 times the ability to break down milk proteins into free amino acids, 3 times by on straining of cells in a liquid nutrient medium and reduces the time of coagulation of milk. Strain Str. oremoris PSH is stored in the collection of the Museum of Industrial Microorganisms of the Institute VNIIgenetika, under the number of CMPM B.-2O63. Morphological signs .. Cells of an oval shape with a size of 0.8-1.0 microns , located mainly in the form of medium length and short chains. Gram-positive. Physiological traits. Organic media. Agar with hydrolyzed milk. Active growth in both deep and surface sowing. The colonies are round smooth, convex, the edge is flat. The diameter of the colony of a two-day culture of 0.6-0.8 mm M co-peptone broth with glucose. Active growth without gas formation. Litmus milk and milk with 0.01% methylene blue reduces and coagulates. No growth in milk at. Gelatin does not dilute. It grows in mo-peptone broth with 4% salt. Does not grow with 6.5% of common salt and at pH 9.2 and 9.6. Attitude to arginine. Does not form ammonia from arginine. Growth in a citrate medium is active without gas formation. Attitudes towards carbon sources. Assimilates lactose, maltose, glucose, galactose, dextrin, sucrose, arabinose, raffinose. Does not assimilate glycerin, dulcite, sorbitol, rhamnose, xylose, starch and inositol. Phage-resistant The optimal growth temperature is 25ZO С. Extreme acidity after 7 days at an optimum temperature of 120 ° T. In the milk, fermented for 5-6 hours (added: 2% of the culture) with an acidity of 75-85 ° T using the Qtrepiococcos cremoris PN, it forms 1.5 kg / l of diacetyl, volatile acids in accordance with 5 9в99 micromethod. 1.1. ml 0.1 n. alkali, go to the titration. The taste is pure dairy flavored. The clot is dense, the consistency of sour cream is .. The strain has a high enzymatic ability (3.8 times) to split milk proteins to free amino acids, which stimulate the active growth of the cells of the strain when cultivating 24, 6 of it in a liquid nutrient medium So after 10 hours of thermostating, the number of cells of the strain S-treptoooccos egenwris Pn in a liquid medium is more than 4.5 ml ppm in 1 ml. The accumulation of free amino acids in sterile milk for 24 h of cultivation of Streptococcus strain when shown in the table.

79AV9248

PRI me R. On the basis of the strain Strep-Form u pa and z obre pu te tococws cretflOHsPsh compiled by the Strain of mesophilic lactic acid

starter culture, which also includes Strep-Streptococcus Streptococcys ci emoris tococcus diaoetlEdCtis L and Streptocoo-Psh (collection of the Central Museum of 1: 5 cumulative microorganism of the institute: 2: 1. Sourdough collection in a ratio of 1: 5 in the ratio of 1: 5 thought microorganisms of the institute: 2: 1. Sourdough collection using 1: 5 ratio of the microorganisms of the institute: 2: 1. Sourdough collection using 1: 5 ratio of the microorganisms of the institute: 2: 1. The leaven uses 1: 5 ratios using a culture with a ratio of 1: 5.

the development of bacterial concentrate on CMPM B-2O63), used with a thin nutrient medium. Semi-radiating bacterial concentrate for

chengfugirovac biomass production of margarine production, cells after mixing with protective 10Sources of information,

medium dried by sublima method — taken into account during the examination

mjji.1. USSR author's certificate

, № 558О43, cl. t 12 N 15 / OO, 1975.

An experienced batch of bacterial concentrate-2, A. Ibragimova. 3. Research

The war has been tested in production facilities and the establishment of optimal ratios for thirty six margarine plants in streptococcal poisons. Fermented milk for 6–7 hours has a mixture of starters used in the dairy tanoiform consistency, as expressed. Dissertations, l ,, 1972,

milky taste and aroma, s, 63-1О5 (prototype).

Claims (1)

Formula and s e ective strain of mesophilic lactic acid streptococcus Streptococcus cretnoris! Yash (collection of the Central Museum of Industrial Microorganisms of the Institute VNIIgenetika, collection number TsMPM V-2063), used to obtain bacterial concentrate for the production of margarine.