RU2060673C1 - Method of preparing probiotic on the basis of bifidobacterium and lactobacterium - Google Patents

Abstract

FIELD: biotechnology, food and dairy industry. SUBSTANCE: method involves the use of the strain Lactobacillus acidophilus N K₁ (from lactobacteria). The ratio of bifidobacterium and lactobacterium must provide the concentration of bifidobacteria in the end product at least 10⁸ CFU/ml and that of lactobacteria - 10⁸ CFU/ml (not above) at pH 4.4-4.8. Lactobacterium ferment is added at concentration 0.05-0.1% of milk volume. EFFECT: improved method of probiotic preparing. 2 cl, 1 tbl

Description

 The invention relates to food biotechnology and can be used to produce a fermented milk product for therapeutic purposes.

 At present, enough data has been accumulated on the significant role of normal intestinal microflora in the human body in order to consider the problem of creating, maintaining and restoring microflora as one of the most important for maintaining the health of individual individuals and the human population as a whole.

 Various methods are used to create and restore a disturbed human microbiocenosis. The most studied and practically implemented is the introduction into the human body in large quantities of antagonistic bacterial strains of representatives of normal microflora in the composition of pharmacopeia drugs (the so-called eubiotics or probiotics). Long-term clinical use of bacterial preparations, the active principle of which are microorganisms representing normal human microflora (primarily bifidobacteria and lactobacilli), carried out in many countries of the world, has shown not only their high therapeutic, but also preventive effectiveness. In our country, domestic therapeutic bacterial preparations bifidumbacterin, lactobacterin, bificol, acylact, etc. are widely recognized and widely used.

The ability of some medically significant strains of bifidobacteria, which are part of pharmacopoeial preparations, to ferment milk was used to create fermented milk products for therapeutic and prophylactic purposes. Such products, with the content of live bifidobacteria in an amount of at least 10 ⁷ CFU / ml, have the same therapeutic and prophylactic effects as eubiotics along with the nutritional value of the product.

It is known to use bifidobacteria of production strains of Bifidobacterium bifidum 791 or B.bifidum LVA-3 or B.longum B 379M for producing fermented milk bifidumbacterin [1] The number of viable bifidobacteria cells in 1 ml of this product is 10 ⁷ -10 ⁸ . Sour milk bifidumbacterin underwent extensive clinical testing, which confirmed its high therapeutic and prophylactic effectiveness, and was approved by the Russian Ministry of Health for widespread use by people of any age, especially for dysbiosis of various origins, including as a result of environmental problems, intestinal infections, it has anti-allergic, anti-tumor activity It is indicated for stressful conditions, etc. The product has no contraindications for use. However, to date, the production of fermented milk bifidumbacterin has not been carried out. It is produced in small quantities in dairy kitchens. This is largely due to its mediocre organoleptic properties: the clot is lumpy, unstable, the phenomena of syneresis are expressed, the product has an unpleasant aftertaste specific for bifidobacteria. All this limits the use of this highly effective product.

Closest to the claimed is a method for the preparation of sour milk bifilact [2] Bifilact is produced from sterile cow's milk by fermenting it with one of the strains of bifidobacteria (B. bifidum 1, B. bifidum 791, B.longum B379M) in combination with one strain of lactobacilli, included in the composition of the drug Lactobacterin (Lactobacillus plantarum 8RAZ, L. plantarum 296D, L.fermentum 90TC4, L.fermentum 1-20). Sour milk bifilact has a high antagonistic activity against pathogenic and conditionally pathogenic microbes. The spectrum of indications for its use is the same as that of fermented milk bifidumbacterin. Sour milk bifilact is prepared as follows. In sterile milk, cooled to 37-38 ^about , make starter culture of B.bifidum 791 or B.longum B379M in the amount of 2-5% by volume of the product simultaneously with the fermentation of lactobacilli in the amount of 1-1.5% by volume of the product. Fermented milk is thoroughly mixed, dispensed into a sterile bottle, sealed and placed in a thermostat at 37-38 ^° C Withstand 10-16 hours until the clot. The resulting product has a uniform clot, bifidobacteria specific taste and smell. The disadvantage of bifilact is an unstable clot, the presence of phenomena of syneresis and specific taste, which reduces its consumer qualities.

 The aim of the invention is to improve the organoleptic properties of a dairy product for therapeutic purposes, containing live bifidobacteria and lactobacilli.

 This is achieved by the fact that in the known method for producing fermented milk bifilact from lactobacilli, the strain L.acidophilus NK1 is used. The strain was proposed for the production of acidophilic fermented milk products at the All-Union Research Institute of the Dairy Industry [3] This viscous strain provides a uniform, uniform, storage-stable, stretching clot. However, the choice of the strain L.acidophilus NK1 for solving the problem is determined not only by these properties, but also by its high antagonistic activity to pathogenic and conditionally pathogenic microorganisms, which led to the inclusion of this strain in the composition of the pharmacopoeial drug Acylact.

PRI me R 1. In 1 liter of sterile cow's milk, cooled to 37-38 ^about With, make the fermentation of bifidobacteria B.bifidum 791 in the amount of 5% of milk volume (50 ml) simultaneously with the fermentation of lactobacilli L.acidophilus NK1, in an amount of 0.05% (0.5 ml). Fermented milk are thoroughly mixed and placed in a thermostat at 37-38 ^° C Withstand 12-15 hours (before clotting). The finished product has a dense stable clot, the consistency of thick sour cream, a pleasant acidophilic taste and smell without the effects of syneresis. The number of viable cells of bifidobacteria is 10 ⁸ in 1 ml of the product, lactobacilli 10 ⁸ . The product was cooled and stored at 6 ° ^C.

PRI me R 2. In 1 liter of sterile cow's milk, cooled to 37-38 ^about With, make starter culture of bifidobacteria B.bifidum 791 in the amount of 2.5% of the volume of milk (25 ml) and bifidobacteria B.longum B379M in an amount of 2.5% (25 ml) simultaneously with the ferment from lactobacilli L.acidophilus NK1 in an amount of 0.05% (0.5 ml). Fermented milk are thoroughly mixed and placed in a thermostat at 37-38 ^° C Withstand 12-15 hours (before clotting).

The product has a dense, stable clot, a consistency of thick sour cream, a pleasant taste and smell. There are no syneresis phenomena during storage. The number of viable bifidobacteria cells in 1 ml of the product is 10 ⁸ , lactobacilli 10 ⁸ .

PRI me R 3. In 1 liter of sterile cow's milk, cooled to 37-38 ^about With, make starter culture of bifidobacteria B. bifidum LVA-3 in an amount of 5% of milk volume (50 ml) simultaneously with the leaven of lactobacilli L .acidophilus NK1, in an amount of 0.05% (0.5 ml). Fermented milk are thoroughly mixed and placed in a thermostat at 37-38 ^° C 12-15 h to Withstand clot formation). The finished product has a dense stable clot, the consistency of thick sour cream, a pleasant acidophilic taste and smell without the effects of syneresis. The number of viable cells of bifidobacteria is 10 ⁸ in 1 ml of the product, lactobacilli 10 ⁸ . The product was cooled and stored at 6 ° ^C.

 The dependence of the time of clot formation on the applied seed dose of lactobacilli is shown in the table.

The table shows that with a decrease in the amount of starter culture of lactobacilli from 0.5 to 0.02% with an unchanged amount of starter culture of bifidobacteria (5%), the cultivation time increases from 10 to 18 hours. At the same time, the organoleptic properties of the product do not change. The number of bifidobacteria reaches maximum values, and the optimal number of lactobacilli in the finished product with a seed dose of 0.05-0.1% lactobacilli, which should be considered optimal. When the number of lactobacilli is higher than 10 ⁸ CFU / ml, the taste of the product worsens.

 Thus, the use of one of the strains of bifidobacteria B. bifidum 791, B. bifidum LVA-3, B. bifidum 1 and B. longum B379M, or a combination thereof with lactobacilli L. acidophilus NK1 for the preparation of a fermented milk product provides a pleasant product, formation dense clot and homogeneous consistency of thick sour cream after 12-15 hours of cultivation and the number of viable cells of bifidobacteria and lactobacilli in 1 ml of the final product that meets the requirements for the corresponding therapeutic bacterial preparations and products. Good organoleptic properties of the product for therapeutic purposes will offer it for systematic use to a wide range of consumers of all ages, especially children.

Claims (2)

1. A method of preparing a probiotic based on live bifidobacteria and lactobacilli by simultaneously introducing starter cultures of bifidobacteria and lactobacilli into sterile milk, mixing and culturing at 37 - 38 ^o C, characterized in that the strain Lactobacillus acidophilus NK _{1 is} used from lactobacilli, while the ratio of bifidobacteria and lactobacilli are selected based on ensuring the concentration of bifidobacteria in the final product is not less than 10 ⁸ CFU / ml, and lactobacilli not more than 10 ⁸ CFU / ml and pH 4.4 4.8.  2. The method according to claim 1, characterized in that the leaven of lactobacilli contribute in the amount of 0.05 to 0.1% of the volume of milk.

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