The research of the influence of the content of protective environment for the preservation of viability of lyophilized bacteria L. lactis and L. plantarum, from traditional Carpathian bryndza


  • O.I. Tsisaryk
  • I.M. Slyvka
  • L.Ia. Musiy
Keywords: bryndza, mesophilic Lactococcus, thermophilic streptococci, the number of cells, protecting environment, sucrose-gelatin environment, protein and carbohydrate environment, preserve the viability level, lyophilized culture

Abstract

The influence of the content of protective environment for the preservation of viability and technological properties of lyophilized bacteria of stains L. lactis та L. plantarum is studied in the article. Protein and carbohydrate and sucrose-gelatin environment were selected for the research. The objects of the research were pure cultures of lactic acid bacteria: L. lactis SB 16, L. lactis SB 44, L. plantarum SB 5, L. plantarum SB 7, L. plantarum SB 17, extracted on the previous stages of work from traditional bryndza, produced in non-industrial conditions of Carpathian region of Ukraine. Cultures of bacteria were identified using classical microbiological and modern molecular-genetic methods (RAPD-PCR, RFLP-PCR, gene sequencing 16S pPHK). The number of mesophilic and thermophilic lactobacilli were determined using the method of sowing on the environment MRS. Cheese producing activity of monocultures was determined by the change in acidity of milk. The process of freeze-drying of biomass, mixed with the appropriate amount of protective environment, was carried out using freeze-dryer «Alpha 1.2 LD Plus». The Level of Viability Preservation (LVP) of different types and strain was set using experimental method of determination of the amount of dead cells during the process of drying. It is determined that according to its cryoprotective peculiarities sucrose-gelatin environment is better for the process of monocultures drying, which secures high LVP, in particular for L. lactis SB 16 (the number of dead cells during drying was 9.2%) and L. plantarum SB 17 (the number of dead cells during drying was 9.9%). The comparative research of LVP of different types of lactic acid bacteria at different types of storages. It is determined that all these strains of lactic acid bacteria, with the exception of the strain L. lactis SB 16 during the storage in skimmed milk at a temperature (+6) °С after a month lose from 4 to 15% of live cells. The term of storage of strains L. lactis and L. Plantarum in dry culture is 6 months.

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Published
2017-03-09
How to Cite
Tsisaryk, O., Slyvka, I., & Musiy, L. (2017). The research of the influence of the content of protective environment for the preservation of viability of lyophilized bacteria L. lactis and L. plantarum, from traditional Carpathian bryndza. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 19(75), 29-34. https://doi.org/10.15421/nvlvet7506