STUDY OF THE INFLUENCE OF THE COMPOSITION OF CULTURAL MEDIUM ON THE BASIS OF A WHITE CABBAGE ON DEVELOPMENT OF LEUCONOSTOC MESENTEROIDES AT THE PRE-FERMENTATION STAGE
The aim of the research was to study the regularity of the influence of the culture medium (substrate) on the development of microflora on the pre -fermentation stage of a model medium made from white cabbage «Parus», using strains of lactic acid microorganisms Leuconostoc mesenteroides VKPM B-8818....
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| Format: | Article |
| Language: | English |
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Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"
2018-06-01
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| Series: | Овощи России |
| Subjects: | |
| Online Access: | https://www.vegetables.su/jour/article/view/534 |
| _version_ | 1826564222286299136 |
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| author | V. V. Kondratenko O. Yu. Lyalina N. E. Posokina A. Yu. Kolokolova V. I. Tereshonok |
| author_facet | V. V. Kondratenko O. Yu. Lyalina N. E. Posokina A. Yu. Kolokolova V. I. Tereshonok |
| author_sort | V. V. Kondratenko |
| collection | DOAJ |
| description | The aim of the research was to study the regularity of the influence of the culture medium (substrate) on the development of microflora on the pre -fermentation stage of a model medium made from white cabbage «Parus», using strains of lactic acid microorganisms Leuconostoc mesenteroides VKPM B-8818. The main task in the research process was to perform a stepby-step mathematical processing of experimental data and analyze them, to obtain functional dependencies adequately approximating the experimental data for the base (BMS) and modified (MMC) 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». The results of the research showed that 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 extreme extremes, but only extremes are of practical significance, which are in the interval of the monotonic decrease of the titer. One of the conditions for successful development of the starting culture at the main stage of fermentation is a relatively small amount of the first culture's titer at the end of the preliminary fermentation stage in order to exclude competition. Consequently, the position of the "stoppoint" corresponds to the period after the last peak of the comparison indicator. These studies on the regularity of the effect of the pre-cultivation of gram-positive microorganisms on the activity of lactic acid microorganisms in the process of fermentation are relevant, since the whole process and the production of high-quality products depend on this approach in full. |
| first_indexed | 2024-03-07T19:53:56Z |
| format | Article |
| id | doaj.art-303060c5a55c4f64a85a62ae96f6ef6d |
| institution | Directory Open Access Journal |
| issn | 2072-9146 2618-7132 |
| language | English |
| last_indexed | 2025-03-14T10:16:26Z |
| publishDate | 2018-06-01 |
| publisher | Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center" |
| record_format | Article |
| series | Овощи России |
| spelling | doaj.art-303060c5a55c4f64a85a62ae96f6ef6d2025-03-02T11:11:19ZengFederal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"Овощи России2072-91462618-71322018-06-0102808310.18619/2072-9146-2018-2-80-83449STUDY OF THE INFLUENCE OF THE COMPOSITION OF CULTURAL MEDIUM ON THE BASIS OF A WHITE CABBAGE ON DEVELOPMENT OF LEUCONOSTOC MESENTEROIDES AT THE PRE-FERMENTATION STAGEV. V. Kondratenko0O. Yu. Lyalina1N. E. Posokina2A. Yu. Kolokolova3V. I. Tereshonok4Russian Research Institute of Canning Technology –Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS (VNIITeK – Branch of Gorbatov Research Center for Food SystemsRussian Research Institute of Canning Technology –Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS (VNIITeK – Branch of Gorbatov Research Center for Food SystemsRussian Research Institute of Canning Technology –Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS (VNIITeK – Branch of Gorbatov Research Center for Food SystemsRussian Research Institute of Canning Technology –Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS (VNIITeK – Branch of Gorbatov Research Center for Food SystemsFSBSI Federal Scientific Vegetable CenterThe aim of the research was to study the regularity of the influence of the culture medium (substrate) on the development of microflora on the pre -fermentation stage of a model medium made from white cabbage «Parus», using strains of lactic acid microorganisms Leuconostoc mesenteroides VKPM B-8818. The main task in the research process was to perform a stepby-step mathematical processing of experimental data and analyze them, to obtain functional dependencies adequately approximating the experimental data for the base (BMS) and modified (MMC) 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». The results of the research showed that 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 extreme extremes, but only extremes are of practical significance, which are in the interval of the monotonic decrease of the titer. One of the conditions for successful development of the starting culture at the main stage of fermentation is a relatively small amount of the first culture's titer at the end of the preliminary fermentation stage in order to exclude competition. Consequently, the position of the "stoppoint" corresponds to the period after the last peak of the comparison indicator. These studies on the regularity of the effect of the pre-cultivation of gram-positive microorganisms on the activity of lactic acid microorganisms in the process of fermentation are relevant, since the whole process and the production of high-quality products depend on this approach in full.https://www.vegetables.su/jour/article/view/534white cabbagepre-fermentation stagebasic and modified model mediumstrains of lactic acid bacterialeuconostoc mesenteroidesmathematical data processingdynamics of the titer of culturecomparison indicator |
| spellingShingle | V. V. Kondratenko O. Yu. Lyalina N. E. Posokina A. Yu. Kolokolova V. I. Tereshonok STUDY OF THE INFLUENCE OF THE COMPOSITION OF CULTURAL MEDIUM ON THE BASIS OF A WHITE CABBAGE ON DEVELOPMENT OF LEUCONOSTOC MESENTEROIDES AT THE PRE-FERMENTATION STAGE Овощи России white cabbage pre-fermentation stage basic and modified model medium strains of lactic acid bacteria leuconostoc mesenteroides mathematical data processing dynamics of the titer of culture comparison indicator |
| title | STUDY OF THE INFLUENCE OF THE COMPOSITION OF CULTURAL MEDIUM ON THE BASIS OF A WHITE CABBAGE ON DEVELOPMENT OF LEUCONOSTOC MESENTEROIDES AT THE PRE-FERMENTATION STAGE |
| title_full | STUDY OF THE INFLUENCE OF THE COMPOSITION OF CULTURAL MEDIUM ON THE BASIS OF A WHITE CABBAGE ON DEVELOPMENT OF LEUCONOSTOC MESENTEROIDES AT THE PRE-FERMENTATION STAGE |
| title_fullStr | STUDY OF THE INFLUENCE OF THE COMPOSITION OF CULTURAL MEDIUM ON THE BASIS OF A WHITE CABBAGE ON DEVELOPMENT OF LEUCONOSTOC MESENTEROIDES AT THE PRE-FERMENTATION STAGE |
| title_full_unstemmed | STUDY OF THE INFLUENCE OF THE COMPOSITION OF CULTURAL MEDIUM ON THE BASIS OF A WHITE CABBAGE ON DEVELOPMENT OF LEUCONOSTOC MESENTEROIDES AT THE PRE-FERMENTATION STAGE |
| title_short | STUDY OF THE INFLUENCE OF THE COMPOSITION OF CULTURAL MEDIUM ON THE BASIS OF A WHITE CABBAGE ON DEVELOPMENT OF LEUCONOSTOC MESENTEROIDES AT THE PRE-FERMENTATION STAGE |
| title_sort | study of the influence of the composition of cultural medium on the basis of a white cabbage on development of leuconostoc mesenteroides at the pre fermentation stage |
| topic | white cabbage pre-fermentation stage basic and modified model medium strains of lactic acid bacteria leuconostoc mesenteroides mathematical data processing dynamics of the titer of culture comparison indicator |
| url | https://www.vegetables.su/jour/article/view/534 |
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