SU1339124A1 - Lactobacillus plantarium lactic acid bacteria strain for producing cheeses with high temperature of the second ripening - Google Patents

Abstract

The invention relates to the dairy industry and is a new strain of mesophilic lactic acid bacteria Lactobacillus plantarium CMPM B-3242, which is used in starter cultures for the ripening of milk intended for the production of cheeses with a high second heating temperature. The aim of the invention is to obtain a new strain, which makes it possible to reduce the level of harmful microflora and stimulate the development of beneficial microflora in the process of cheese ripening. The strain retards the growth of Escherichia coli bacteria, while the width of the delay zone, determined by the method of diffusion into the agar by I, C. Egorova, is 4 mm, for micrococci 5 mm. The proteolytic activity of the strain, investigated after cultivation on sterile skimmed milk using a modified Ghoul method, was 0.273 mg / cm tryptophan + tyrosine. The use of the strain in the starter composition in the preparation of milk during the production of cheese helps to normalize the microbiological indicators of milk, to increase the overall organoleptic evaluation of cheese by 2-3 points, table 3. "С (Л со со соьо 4

Description

113

The invention relates to the dairy industry and is a new strain of mesophilic lactic acid bacteria Lactobacillus plan tarum, which can be used as a starter in the maturation of milk intended for the production of cheeses with a high second heating temperature.

The purpose of the invention is to obtain a new strain, which makes it possible to reduce the level of development of harmful microflora in the process of cheese ripening, which will improve the quality of the cheese.

The strain Lactobacillus plantarum obtained from natural sources. It is isolated from high-quality Soviet cheese produced at the Altai cheese-making factory of the Altai Krai at number 47/7,

The strain Lactobacillus plantarum 47 / deposited in the Central Museum of Industrial Microorganisms of the Institute of Scientific Research Institute of Genetics under the number B-3242,

The strain has the following cultural and morphological characteristics.

Cree cultivating strain when

within 2 days: on agar with milk hydrolyzed with pancreatin, surface colonies are formed small, round, with a diameter of up to 1.0 mm.

30 ° С

convex, with a matte surface, white, deep colonies have the shape of lentils.

Rogyza Medium - on the surface of a slanting dense medium, there is a scant growth in the form of a chain of isolated small, round, convex with an even edge of colonies with a diameter of up to 1.0 mm. Colonies of white color. When sowing deep, the growth of a strain is characterized by the formation of deep and bottom colonies in the form of pecheni 2-2.5 mm in diameter,

Medium MPC is a moderate diffuse surface growth of small, round, convex with a smooth edge of opaque colonies with a diameter of up to 1.0 mm. The color of the colonies is white. Deep colonies are in the form of lentils with a diameter of 2.0-2.5 mm,

Growth on liquid nutrient media

(hydrolyzed pancreatin milk, gg zones of growth inhibition of bacteria of the group

liquid medium Rogoza and liquid medium MFC) under stationary culture conditions (for 2 days) are characterized by uniformity. In percolate sticks, determined by diffusion into agar by H, C, Egor, is 4 mm, for micrococci 5 mm.

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Outside the day of cultivation, a moderate growth is observed with a uniform clouding of the medium. On the second day a copious, loose sediment is formed.

The shape of the cells of the daily culture in milk is 1.8-2.4 x XO, 6 μm in size, arranged in short chains. Motionless, Gram-positive, Good growth after injection into agar with hydrolyzed milk, with weak surface growth. Slowly coagulates milk. Facultative anaerobic,

Physiological and biochemical properties.

The strain has a wide temperature range of growth on solid, liquid nutrient media and milk. It grows at a temperature of: 10, 15, 30 ° С and weakly at 45 С, does not grow at, the optimum growth temperature is 30 ° С,

The proposed strain grows at a pH of 4.3 - 7.5, the optimum pH of growth is 6.0-6.5 with incubation of crops for 2 days.

At the optimum cultivation temperature (30 ° C), the coagulation of milk with a litmus with its partial restoration occurs after 5 days.

Acid-forming activity on sterile milk at (30 + 1) ° C - (24 + 2) hours, the acidity of the clot at the time of its formation (70t4) ° C, direct 35% acidity (189 ± 2) T, The resulting clot is dense, the taste is pure

Ferments with the formation of acid: glucose, lactose, galacto, fructose, maltose, raffinose, xylose, arabinose, ribose. For the fermentation of carbohydrates, Hiss medium is used with the indicator Andred, prepared according to the recipe A, C, Labinsky,

The strain does not form catalase, a gas from glucose, but it ferments citrate to form carbon dioxide. Does not dilute gelatin, does not form ammonia from arginine.

The genetic characteristics of the strain - the products of the metabolism of the strain retard the growth of the bacteria of the group of Escherichia coli and micrococci. Width

E. coli, determined by diffusion into agar on H, C, Egorova, is 4 mm; for micrococci, 5 mm.

The magnitude of the proteolytic activity of the strain, studied after cultivation on sterile skimmed milk using a modified Ghoul method, is 0 .73 mg / cm tryptophan + tyrosine,

In tab. 1 shows a comparative characteristic of the known and proposed mTaNtMOB,

Table 1

The strain of Lactobacillus plantarum 47/7 is resistant to all 70 phage of lactic acid bacteria isolated on the cheese-making enterprises of various geographical zones of the USSR and constituting the phage collection of the Altai branch of VNIIMS.

The method, conditions and composition of the storage media for the strain.

The strain is stored in a lyophilized state using sterile skimmed milk as a protective medium or by periodic inoculation (1 time in 30 days) by sowing the agar with milk, hydrolyzed pancreatin, in the latter case, the cultures are incubated at ( 3012) ° С for (36.1 ± 1) h. Storage temperature (812) ° C.

0

five

0

five

five

0

0

five

12D

The method, conditions and composition of the breeding media of the strain.

For breeding the strain, sterile skimmed milk or broth from pancreatin hydrolyzed milk with a pH of 6.5 is used. In the first case, the crops are incubated at (301: 2) ° C until a clot forms, in the second, at the same temperature for

(16tl) 4.

Example. In accordance with the well-known technological instruction for the production of hard rennet cheeses, the milk supplied to the cheese undergoes maturation with the leaven of mesophilic lactic streptococci. In this pasteurized milk at 71- is added the leaven of mesophilic lactic and acidic stetococci (per 10,000 liters of milk 15). l ferment). Sourdough is added to milk cooled to (1012) ° C. After the ferment has been applied, the milk is sent to ripen. Before the experimental batch of milk, before maturation, simultaneously with the 15 l of the leaven of mesophilic lactic acid streptococci, 0.5 l of the ferment of mesophilic lactic acid sticks of the L. plantarum A7 / 7 type are added. At the same time, the types of lactic acid bacteria that make up the ferment you are in the ratio 1.0: 1.0: 1.0: 0.1 (Streptococcus lac- tis 510.j, 1945e 38, Streptococcus diacetylactis 98C, 9 1 3, Streptococcus cremoris T, 57, Lactobacillus plantarum 47/7) .

After 18 h, mature milk (control and experience) is mixed with fresh milk in a 1: 1 ratio and sent for processing. The parameters of production of Soviet cheese in the control and experience are identical and correspond to the parameters stipulated by the technological instruction, I

Table 2 shows the results of the study of the development of microflora during the maturation of milk.

Milk (control)

At the time of introduction of the leaven of mesophilic lactic streptococci

After ripening Milk (experience)

At the moment of the introduction of the starter culture of mesophilic lactic streptococci and sticks of the form L, p1A, the introduction of the strain of Lactobacillus flora is 3 times more than in the controlarum 47/7 in the composition of the ferment in a roll, and the bacteria of the group of the intestinal cavity reduce the development of the 55 and micrococci - on the dock

harmful microflora at cos-less

Milking of milk, increase the level of tasting results of the experience of lactic microflora. Vnich and control cheeses are given in the experimental version of the total volume of micro-table. 3

table 2

25.0 70.0

2.0-10 8.7- 10

T a b

faces

Control 37.8 22.46.086.2

Experience38.8 22.87,489.2

Claims (1)

The use of the proposed strain of mesophilic lactic sticks as part of the starter during the preparation of milk helps to normalize the microbiological composition of milk, improve its technological properties, and improve the overall organoleptic evaluation of cheese by 2-3 points. Invention Formula The lactic acid bacterial strain Lactobacillus plantarum CMPMB-3242 for the production of cheeses with a high second heating temperature.