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Title of article FORMATION AND STUDY OF SYMBIOTIC CONSORTIUM OF LACTOBACILLI TO RECEIVE A DIRECT APPLICATION STARTER
Authors

Sukhikh S.A. , Kemerovo Institute of Food Science and Technology (University) , Stroiteley blvd. 47, Kemerovo, 650056, Russian Federation , stas-asp@mail.ru

Krumlikov V.Y. , Kemerovo Institute of Food Science and Technology (University) , Stroiteley blvd. 47, Kemerovo, 650056, Russian Federation

Evsukova A.O. , All-Russia Scientific Research Institute of Technology of Canning , Shkol’naya Str. 78, Moscow region, Vidnoe, 142703, Russian Federation

Asyakina L.K. , Kemerovo Institute of Food Science and Technology (University) , Stroiteley blvd. 47, Kemerovo, 650056, Russian Federation

Section: FOOD PRODUCTION TECHNOLOGY
Year 2017 Issue 1 DOI 10.21179/2308-4057-2017-1-51-62
Annotation One of the ways of formation of innovative products is the design of new types of direct application starters on the basis of viable microorganisms for their further use in the dairy industry. The purpose of the study was the isolation of lactobacilli activators of lactic fermentation made of national Kazakh drinks (ayran, koumiss, chegen and kurunga) for the formation of symbiotic consortium to receive a direct application starter. The authors have isolated and studied the following strains of microorganisms: Lactobacillus delbrueckii subsp. bulgaricus , Lactobacillus acidophilus , Streptococcus thermophiles, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetilactis, Lactobacillus paracasei, Lactobacillus fermentum, Pediococcus damnosus, Pediococcus acidilactici, Lactobacillus gallinarum. Cultural, morphological and physiological and biochemical properties have been studied, the antibiotic resistance, antagonistic activity and biocompatibility of the isolated microorganisms have been determined. It has been established that the isolated microorganisms have a stick-like shape of 0.6 х 3.5 to6.0 х 0.7 microns in size characteristic of the sort Lactobacillus bacteria, and are Gram-positive and nonspore- forming. Mobility was only observed in the strains Lactococcus lactis subsp. lactis biovar diacetilactis, Pediococcus damnosus and Pediococcus acidilactici. The strains differed considerably from each other by the consumption of other carbohydrates, however all the studied strains ferment ribose, D-galactose, D-glucose, D-fructose, D-mannose, N-acetyl-glucosamin, amygdalin, aesculin, salicin, cellobiose, maltose, lactose, D-sucrose which is characteristic of the representatives of the sort Lactobacillus . All the studied strains are sensitive to the effect of β-laktam antibiotics except Streptococcus thermophilus . The analysis of biocompatibility has shown that full compatibility is only characteristic of four strains - Lactobacillus gallinarum (kurunga) , Streptococcus thermophilus (koumiss), Lactococcus lactis subsp. lactis (ayran) and Pediococcus damnosus (chegen). To create a symbiotic consortium such strains of microorganisms as Lactobacillus gallinarum, Streptococcus thermophilus, Lactococcus lactis subsp. lactis and Pediococcus damnosus and optimum conditions of cultivation have been chosen. The maximum growth of microorganisms has been noted in the following culture medium: proteose-peptone - 5.00; meat extract - 10.00; yeast extract - 5.00; glucose - 20.00; Tween-80 - 1.00; ammonium citrate - 1.00; manganese sulfate - 0.05; sodium hydrophosphate - 1.00; agar-agar - 15.00; methyl rosaniline - 0.0002; casein hydrolyzate - 12.50; papain digest of soy flour 2.50; sodium chloride - 3.00; sodium citrate - 0.50; sodium sulfite - 0.20; L-cystine - 0.05; sodium azide - 0.10; potassium phosphate dibasic - 0.50; ammonium citrate dibasic - 0.80.
Keywords Consortium of microorganisms, lactobacilli, dairy products, microorganism isolation, direct application starter, antagonistic properties, antibiotic resistance, identification of microorganisms, symbiotic systems
Artice information Received April 10, 2017
Accepted May 30, 2017
Available online June 29, 2017
Imprint article Sukhikh S.A., Krumlikov V.Y., Evsukova A.O., and Asyakina L.K. Formation and study of symbiotic consortium of lactobacilli to receive a direct application starter. Food and Raw Materials, 2017, vol. 5, no. 1, pp. 51-62. doi: 10.21179/2308-4057-2017-1-51-62.
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