SU732389A1 - Lactobacterium acidophilum nk1 acidophilic bacteria strain for producing acid milk acidophilic products - Google Patents

Description

The invention relates to technical microbiology and is a new strain of acidophilus bacteria used in the production of acidophilic fermented milk products. Acidophilic bacteria are widely used in the dairy industry in the manufacture of acidophilic milk, acidophilus, acidophilic paste. It is also known that acidophilus bacteria used as a tool will not be used as a reference tool. . Acidophilic bacteria must have properties that ensure their survival in the intestine and suppress undesirable ones in it, including pats of the gene microflora. Known Lo strains with obQcter um QCiQopbvtum Ep-1 and Ep-2 l and 2 have a high limit tmOTHOi; stew. However, their ability to reduce the pH of milk during the first hours of well-sewing has not been studied. In addition, the antimicrobial properties of these strains were tested only for .coti and StaphiC-OCOtCUS aureus, but not for pathogenic bacteria causing intestinal diseases. The closest in technical essence to the present invention is the strain LQCtobactertom, um N9 KlO It meets basically all the requirements put forward for the cultures used in the production of acidophilic products: it has a high acid-forming energy, the ability to reduce the pH of milk relatively quickly in the first hours of development, resistant to phenol, forms, when developed in milk, clots of a creamy, slightly mucous consistency, good taste and aroma. However, nesmbrets on its rather high antibiotic activity in general, against pathogenic bacteria that cause intestinal diseases, this strain has a weaker anti-5gkm activity. In addition, the early developmental period (in 5-6 hours) ensures that the pH reaches a level that is somewhat higher than 4.5. The purpose of the invention is a strain of acidophilus bacteria that meets all the requirements for the production of acidophilic products, t, e with high acid formation energy, phenol resistance, forming clots of creamy consistency, pure taste and aroma, and at the same time having high acid formation energy in a shorter period of culture development in milk, which ensures dosing pH at 4.5 and less than AA 3 -6 growth and causes its high antibiotic activity at the time of use. In addition to TorCj, this strain xapajcTepH is expressed by a pronounced inhibitory effect on a wide range of pathogenic and conditionally pathogenic microorganisms of the intestinal group (bacteria of dyntrophy Sonne and Flexner, Salmonella protei) under conditions approaching environmental, and in a significant range and even in this situation, it is inhigorous conditions that are similar to these conditions. culture. To obtain a strain with the indicated properties, samples of the foece of children, adults, calves, pigs, t were studied. As a result of the study, 1600 isolated strains of lactic acid strain selected to LoctobQCterium QCidophsgu NO: 1, errno vyde of fcaeces zdoro Vågå adult anachitelnye received in the diet of dairy foods. Identification of the strain was carried out according to the main morphological, cultural, physiological and biochemical CIM characteristics, according to the definitions of Bergev and Krasilnikov. Species was adopted in the USSR in accordance with the concept of H. A. Krasilnikov, the proposed acidophilus bacteria Lacibactim bacteria aclQophteum Jvfe K 1 has the following morphological and physiological characteristics The size of the cells 18 Hour culture Milk 5-1O μm, the cells are equal

but stained with methylene blue, arranged alone or as a chain of 2–4 segments. When seeding on agar with hydrolyzed milk, it forms superficial curl-shaped colonies, the deep ones are dark, in the form of spiders. The diameter of the colonies is 1–1.5 mm. Minimal tvxrature development of 20®Sv.op.At the mechanism of antagonistic activity of the Uaclobacterium acrOphphBBum W9 К 1 strain, at least two factors are involved - high energy recurrence and a high degree of production of antibiotic sensities, and a pronounced expression. basics of dietary imap -38-40 С ,, maximal. Relationship to carbohydrates - rbrazhk-. Aet lactose, glucose, maltose, does not reset sucrose. Milk coagulates at the optimum temperature and application of 1% ferment, but 6-7 hours, 3% ferment - in 4 hours and 40 minutes. Acidity after 24 h reaches in 3 days. Developed in milk with a phenol content of 0,, 6%. Comparison of the isolated strain with the K 10 strain currently used and the strains described in the literature (Czeeki I Lutoe & sU) {jQ shows that it more actively decreases the pH of milk to levels of 3.8–3.9 and more deadline 10-11 h (Table. 1). In order to study the antibiotic properties of the proposed strain, its antagonistic activity was compared in AI with the known strain No. 10. The results of the studies are presented in Table 2.,. The isolated strain o1 is characterized by a higher antagonistic activity compared with microbes by antagikists of other species used in the production of bacterial preparations intended for the correlation of bacteriocoenosis, intestines and sanitation from the host of pathogenic bacteria kz rpjun shi he l e Salmonel (Table 3). . The antagonistic activity of the St .Sh.SchorNyit No. K 1 strain is manifested in the interaction with the indicated test microbes in nutrient media as if an equal number of live microbial cells of the interacting strains were found, and when OO-1OO-fold quantitative superiority of the objects is avgagoniz a strain in the original crops. Lbro ac SopVi eum # K 1: Haats from antagonist strains from the group E, the school and the Pcs. bif “Sum of higher activity of Pro duced antibiotic substances. food and release the body from the carrier of pathogenic bacteria. Example. Preparation of acidophilic milk using the proposed strain of lactoboctet vum aciaopWyfeum No. К 1 Preparation of acidophilic milk / Aacvasco, which includes the proposed strain Lbm.ociaophieum No. К 1, is carried out according to generally accepted technology. 3% of the leaven is introduced into pasteurized one, mixed and kept at the indicated temperature until a clot forms. Souring occurs after 4 h, the acidity of the clot at the end of souring. The product is cooled to, poured into glass bottles and cooled to temperature. Ashadophilic milk has a homogeneous, liquid sour cream-like consistency, a clean, pleasant, sour-milk taste without any off-tastes, acidity. Highly antagistic activity of the LoclotoQClenom actdophieum N9 K 1 was detected using the above method, it was confirmed. x cultures of this strain grown in sterilized milk. The experimental group consisted of 168 adult patients with a diagnosis of acute disinfection. The milk coagulation time was 3%, hours

N9 K 1 (proposed

No. K 10 3 Cxeski

Lube.9iki

Table 1.

The time (h) to achieve a pH value equal to

4.0 UZ, 8-3.9

10-11 11-12 16 21

T and l and c and 2 terry who received acidofi.g1noe milk on 150 ml 2 times a day within 1O days. Patients of the control groups were prescribed anti-bacterial preparations per OS - monomitsin 2 g per day (8 O people), phasolidone O, 4 g per day (118 people) or symptomatic agents (placebo) that did not directly affect the intestinal microflora (30 people ). The results of the test carried out testified to the undoubted therapeutic efficacy of acidophilus milk produced on specially selected strains of iQctobockeHum Qcidophi & um in acute dysentery in adult patients. Acidophilic milk, being a dietary food, is well tolerated by patients, accelerates stool normalization and colon mucosal reparation, exceeding furazolidone and monomiin, which is usually used in the treatment of acute dysentery, and exceeds the level of furazolidone in the treatment of acute dysentery; On the basis of the results obtained, acidophilic milk produced on specially selected strains should be considered a promising tool in the treatment of patients with acute dysentery.

Shigella

Zonne8O, O99,8

Flexner 95,5 SOU.O

98.1

95.5 100.0 93.3.

Claims (1)

Claim The strain of acidophilic bacteria lactobacterium acidophil m Ns K 1 used ~ ₅ for the production of acidophilic fermented milk products. . It is stored in the collection of the All-Union Scientific Research Institute of the dairy industry. 40 Morphological and cultural characters. The size of the cells of the 18-hour culture in milk is 5-10 microns, the cells are uniformly stained, single or arranged in chains of 2-4 segments. On agar 45 with hydrolyzed milk, colonies form ί surface - R-shaped, dark, curl-shaped, deep - in the form of spiders. The diameter of the colonies is 1-1.5 mm. Physiological and biological signs. 50 Minimum development temperature of 20 ° C, optimal 34-40 ° C, maximum 60-65 ° C. Attitude to carbohydrates. It ferments lactose, glucose, maltose, does not ferment; 55 it blows sucrose. TSNIIIPI Order 1543/7 Milk coagulates at the optimum temperature and deposits. 1% sourdough for 6-7 hours, 3% sourdough for 4 hours 40 minutes 5 hours, acidity reaches 128 ° T after 24 hours, 260 ° after 3 days. Lowers the pH of milk to a level of 3.8-3.9 in ΙΟΙ 1 hour. It develops in milk with a phenol content of 0.4-0.6%. It has a pronounced antagonistic activity against pathogenic bacteria. After 48 hours of co-cultivation. the percentage of dead cells is Shigella Sonne, respectively. 99.8, Flexner - 100.0, Salmonella98.1%, Protein-99.4%.