The influence of the composition of the culture medium on the development of Leuconostoc lactis pre-fermentation utilization of plant proteins in functional nutrition

Автор: Kondratenko V.V., Lyalina O.Yu., Posokina N.E., Tereshonok V.I.

Журнал: Овощи России @vegetables

Рубрика: Физиология и биохимия растений

Статья в выпуске: 5 (38), 2017 года.

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The regularity of the influence of the culture medium (substrate) on the development of microflora at the stage of preliminary fermentation of the model medium on the basis of white cabbage varieties "Parus" was studied. During the research, strains of lactic acid microorganisms Leuconostoc lactis were used. Step-by-step mathematical processing of the experimental data was carried out. Functional dependencies are obtained that most adequately approximate experimental data for modified (MMC) and basic (BMS) model media. Analysis of the experimental data showed that, depending on the type (composition) of the medium, the same species of microorganisms exhibit different dynamics of titer growth. In connection with this, an algorithm was developed to determine the optimal duration of pre-fermentation - «stop points». As a result of the research, it can be seen that the modification of the model medium with the addition of table salt and ascorbic acid to it promotes the formation of positive dynamics of the comparison indicator. This dynamics has three extremes, but only extremes are of practical significance, which were in the interval of the monotonic decrease of the titer. For successful development of the starting culture of the stage of the main fermentation, one of the conditions is a relatively small amount of the titer of the first culture at the end of the preliminary fermentation step to exclude competition. Thus, the position of the «stop-point» position corresponds to the period after the last peak of the comparison indicator. The investigated regularity of the effect of the preliminary cultivation of gram-positive microorganisms on the activity of lactic acid microorganisms in the process of fermentation is topical, since the whole process and the production of high-quality products fully depend on this approach.

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Pre-fermentation, basic and modified model medium, monoculture, strains of lactic acid bacteria, leuconostoc lactis, mathematical data processing, the dynamics of increase of the titer, monoculture growth rate, comparison indicator, white head cabbage, culture medium

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Короткий адрес: https://readera.org/140223736

IDR: 140223736   |   DOI: 10.18619/2072-9146-2017-5-92-95

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