RU-2803266-C1 - LACTOCOCCUS LACTIS 12/16/PSH VKPM B-14320 STRAIN USED IN THE PRODUCTION OF FERMENTED MILK PRODUCTS

RU2803266C1RU 2803266 C1RU2803266 C1RU 2803266C1RU-2803266-C1

Abstract

FIELD: biotechnology; microbiology; food (dairy) industry. SUBSTANCE: invention is a new bacterial strain of lactic acid bacteria Lactococcus lactis 12/16/PSH VKPM B-14320 characterized by an acid formation rate of 70°T for 7.5 hours of cultivation and an increase in the dynamic viscosity of the finished product up to 25.3 MPa⋅c, when cultured in skim milk. EFFECT: strain can be used for the production of fermented milk products characterized by a pure fermented taste and balanced acidity, and increased rheological properties without adding additional components that increase the viscosity of the finished product. 1 cl, 4 ex

Inventors

Shcherbakova Polina Aleksandrovna
Gavirova Liliia Andreevna
Shestakova Oksana Olegovna
Kremneva Mariia Konstantinovna
Elizarov Ivan Mikhailovich
Kublanov Ilia Valerevich
Karnachuk Olga Viktorovna
Shestakov Andrei Innokentevich

Dates

Publication Date: 20230911
Application Date: 20221222

Claims (1)

Strain of lactic acid bacteria Lactococcus lactis 12/16/PSH VKPM V-14320, used for the production of fermented milk products.

Description

The invention relates to the field of biotechnology, microbiology, food industry and is a new bacterial strain Lactococcus lactis 12/16/PSH VKPM V-14320, characterized by an acid formation rate of 70°T and an increase in the dynamic viscosity of the finished product to 25.3 mPa⋅s after 7, 5 hours of cultivation in skim milk at a temperature of +32±4°C. The strain can be used for the production of fermented milk products with a pure fermented milk taste and balanced acidity, as well as increased rheological properties without adding additional components that increase the viscosity of the finished product. With the advent of agriculture and animal husbandry, man sought to preserve various food products (including dairy) for a long time, subjecting them to various microbial fermentations. Examples include baking, brewing, winemaking, and preparing various fermented milk products (cheese, drinking products, cottage cheese, etc.) [1]. Thus, a variety of safe microorganisms have always been present in the human diet, which play an important role in its immunological status and the proper functioning of the intestinal microbiome [2] [3]. Currently, various fermented dairy products are one of the few sources of microorganisms that are safe for humans [4]. At the same time, in the Russian Federation, starter cultures (including direct introduction) for fermented milk products use a limited set of strains produced both within the country and abroad. In this regard, the introduction of new strains as starter cultures for the production of fermented milk products is an important task of expanding microbial (strain) diversity in the human diet. The lactic acid bacterium Lactococcus lactis has been found in various traditional fermented foods and is classified as GRAS (Generally Regarded as Safe), which indicates international recognition of safety and possibility of safe use in the food industry [5]. The objective of this invention is to obtain a new strain of Lactococcus lactis for the production of fermented milk products. A strain of lactic acid bacteria Lactococcus lactis subsp. lactis diacetylactis CNCM No. I-4404, strain of lactic acid bacteria Lactococcus lactis subsp. lactis diacetylactis CNCM No. I-4405 and their use for the production of a fermented dairy product with a creamy taste and aroma or the production of 3,4-dihydroxy-3,4-dimethyl-2,5-hexanedione, responsible for the creamy-buttery taste (RF patent 2593944 , priority 12/20/2011, published 08/10/2016). However, for these strains there is no information on the viscosity of the finished dairy product. There is a known method for producing a symbiotic fermented milk gelled product (RF patent 2175192, priority 12/18/2000, published 10/27/2001). The microbial composition includes Lactococcus lactis as one of the functional components. The disadvantage of this method is the introduction into the product composition of edible gelatin, a mixture of gelatin and pectin, or a mixture of gelatin and starch as agents that increase the viscosity of the finished product. The closest to the claimed invention is the bacterial strain Lactococcus lactis subsp. lactis VKPM B-8558, used in the production of dairy products, and a method for obtaining a starter culture of the Lactococcus lactis subsp strain. lactis VKPM V-8558 (RF patent 2295563, priority 08/12/2005, published 03/20/2007). Strain Lactococcus lactis subsp. lactis VKPM B-8558 can be used in the production of dairy products. A distinctive feature of the strain is the ability to synthesize exopolysaccharides in an amount that improves the rheological properties of the product without adding a food additive, and the ability to enhance the functional properties of products obtained using this strain of lactic acid bacteria. However, for this strain there is no information on the viscosity of the finished fermented milk product. The technical problem is solved by the new bacterial strain Lactococcus lactis 12/16/PSH VKPM V-14320, the distinctive feature of which is the rate of acid formation up to 70°T during 7.5 hours of cultivation and an increase in the dynamic viscosity of the finished product to 25.3 mPa⋅s for the same time when cultivated in skim milk. The strain can be used for the production of fermented milk products characterized by a pure fermented milk taste and balanced acidity, as well as increased rheological properties without the addition of additional components that increase the viscosity of the finished product. The strain is isolated from a fermented milk product - curdled milk, prepared in the traditional way (natural souring of milk without the addition of starter cultures and starter cultures). The strain was deposited in the All-Russian Collection of Industrial Microorganisms of the Federal State Unitary Enterprise GosNIIgenetika (VKPM, Moscow, 1st Dorozhny Ave., 1) under registration number VKPM B-14320. The strain was identified based on an analysis of the 16S rRNA gene sequence, as well