Research of different factors effecting vitality of lactobacteria

Authors

  • S. Danylenko Institute of Food Resources NAAS

Keywords:

lactic acid bacteria, bacterial composition, milk coagulation activity, technological regimes

Abstract

The effect of various chemical and biological factors (temperature, pH, mass fraction of sodium chloride, common cultivation) on vital activity of lactic acid bacteria: Lactobacillus plantarum, Lactobacillus paracasei ssp. raracasei, Lactobacillus casei, L. delbrueckii subsp. lactis, L. brevis, which are often used in fermented meat products manufacturing, was investigated. It was grounded a creation of an effective lactic acid bacteria composition considering a specific production of smoked pork, consisting of Lactobacillus plantarum, Lactobacillus paracasei ssp. raracasei, Lactobacillus casei. To create multi-strain bacterial preparations it was determined relations type between lactobacteria strains. The high degree of investigated strains biocompatibility confirmed practicability of their combining into one composition. According the study results 7 two-component combinations of lactic acid bacteria cultures were selected, which at common cultivation are not only compatible, but also stimulate one another. On the basis of the research a lactic acid bacteria composition was created, consisting of Lactobacillus plantarum, Lactobacillus paracasei ssp. raracasei, Lactobacillus casei. It was determined that the optimal conditions for achieving the highest biological activity of lactic acid bacteria in nutrient medium is temperature (34 ± 2)°C, pH (6,5 ± 0,2), the сoncentration of NaCl 1,5%.

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Published

2014-12-25

How to Cite

Danylenko, S. (2014). Research of different factors effecting vitality of lactobacteria. FOOD RESOURCES, 2(03), 130–134. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/524

Issue

Vol. 2 No. 03 (2014): Food Resources

Section

Технічні науки

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