O.D. Sidorenko, O.N. Pastuhk
Russian State Agrarian University – K.A. Timiryazev Moscow Agricultural Academy, ul. Timiryazevskaya, 49, Moskva, 127550, Russian Federation
Summary. The natural leaven from different geographical areas can be considered as a promising material of lactobacilli diversity with high biochemical activity. The ecological-geographical stress determines their morphological, cultural, physiological and biochemical properties. While lactobacilli growth, the adverse environmental factors made them to format antibiotics, pigments, etc. High biochemical activity of lactobacilli and yeast of natural leaven (Tambov region, Central Chernozem Zone of Russian Federation) was installed in the series of experiments. The natural leaven was added to pasteurized milk in an amount of 5% by milk volume, but it was not added to the control variant. Milk was incubated in thermostat at a temperature of 30-35 °C for 4-6 hours to ferment and produce clot. Then the fermented dairy product samples were placed on a long-term storage at a temperature of 20-25 °C. The succession of lactobacilli and yeast and their sensitivity to antibiotics were studied further by disc diffusion method. The antibiotic concentration in disk was selected ensure that the diameters of inhibition zones of standard test organisms were from 28 mm to 32 mm. Investigated microorganisms were grown on natural solid medium supplemented with 2% agar (lactobacilli were grown on Bogdanova medium, yeast were grown on wort agar). The microbiological analysis of the fermented milk showed the directed synthesis of metabolic products, which depended on the producer strain and the activity of the corresponding enzymes and physicochemical state of clot. Application methods were used in the experiment to determine the structural-succession formation of lactobacilli and identify their loci in the profile of clot and colored (pigmented) cells. Increased density and pigmentation of the surface layer of product was due to the temporary transfer of lactobacilli cells to hypometabolic state, determined by functional specialization of bacteria and oxidation-reduction conditions. Lactobacilli and yeast of natural leaven, resistant to antibiotics and have active processes of pigmentation and proteolysis, could be used in medicine and food industry in the manufacture of drugs and therapeutic and prophylactic products.
Keywords: pigmentation, proteolysis, resistance, evolution, bacteriocins, growth limitation, lactobacilli, leaven.
Author Details: O.D. Sidorenko, D. Sc. (Agr.), prof. (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); O.N. Pastuhk, Cand. Sc. (Agr.), assoc. prof.
For citation: Sidorenko O.D., Pastuhk O.N. Using of Some Signs of Natural Strains of Lactobacilli for Leaven. Dostizheniya nauki i tekhniki APK. 2016. V. 30. No. 8. Pp. 94-98 (in Russ.)