DEVELOPMENT OF THE BIOTECHNOLOGY OF STREPTOCOCCUS THERMOPHILUS BACTERIA AS PRODUCERS OF EXOPOLYSACCHARIDESDEVELOPMENT OF THE BIOTECHNOLOGY OF STREPTOCOCCUS THERMOPHILUS BACTERIA AS PRODUCERS OF EXOPOLYSACCHARIDES
On carrying out a screening, phage-resistant strains of Streptococcus thermophilus have been selected. As producers of exopolysaccharides, they can be used to form the texture of fermented milk and improve the rheological properties of fermented milk products in a natural, effective, and safe way....
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| Format: | Article |
| Language: | English |
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Odesa National University of Technology
2020-09-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | https://journals.onaft.edu.ua/index.php/foodtech/article/view/1787 |
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| author | O. Naumenko S. Danylenko L. Bal-Prylypko S. Gunko I. Melnik |
| author_facet | O. Naumenko S. Danylenko L. Bal-Prylypko S. Gunko I. Melnik |
| author_sort | O. Naumenko |
| collection | DOAJ |
| description | On carrying out a screening, phage-resistant strains of Streptococcus thermophilus have been selected. As producers of exopolysaccharides, they can be used to form the texture of fermented milk and improve the rheological properties of fermented milk products in a natural, effective, and safe way. It has been suggested to use analysis of the capsule-formation of strains as an express method to evaluate the rheological properties. The technology of the bacterial concentrate Iprovit – Streptococcus thermophilus with phage-resistant producers of exopolysaccharides has been developed. The following technological modes were used: growing in a growth medium with the ratio of carbohydrates to soluble nitrogen C:N=3.5; biomass stabilisation (10% inulin protective medium, freezing at minus 60±1°C for 16±2 h, drying for 24±2 h to 32±1°C, moisture content in the preparation not more than 5%). These modes allowed obtaining 7.83±0.02 g of bacterial concentrate from 1 dm3 of the growth medium. Depending on the strain of Streptococcus thermophilus, the dry bacterial concentrate contained 4.4×1011–1.1×1011 CFU/g of active microbiota. A technique has been developed that allows improving the rheological properties of fermented milk products by blending bacterial preparations to produce various products with concentrate of the Streptococcus thermophilus strain. The optimal formulations of the mixtures have been selected. This has made it possible to modify the rheological characteristics of fermented products without using other thickeners. The effective viscosity of the products obtained has been increased by 13.3–54.3%, depending on the formulation of the mixture. The biotechnology of the bacterial concentrate Iprovit – Streptococcus thermophilus was implemented at the State Research Enterprise of the Institute of Food Resources, National Academy of Agricultural Sciences of Ukraine. Manufacture of the concentrate is regulated by the regulatory documents developed and approved: TU 15.5-00419880-100:2010 “Dry and liquid fermenting cultures. Specifications,” Technological Instructions for production of the fermented cultures IPROVIT for TU 15.5-00419880-100:2010 “Dry and liquid fermenting cultures. Specifications.” The novelty of the technological solutions was confirmed by Copyright Registration Certificate No. 51033. |
| first_indexed | 2024-04-12T09:30:14Z |
| format | Article |
| id | doaj.art-645d35bf7484438fa7254755391f8c37 |
| institution | Directory Open Access Journal |
| issn | 2073-8684 2409-7004 |
| language | English |
| last_indexed | 2024-04-12T09:30:14Z |
| publishDate | 2020-09-01 |
| publisher | Odesa National University of Technology |
| record_format | Article |
| series | Harčova Nauka ì Tehnologìâ |
| spelling | doaj.art-645d35bf7484438fa7254755391f8c372022-12-22T03:38:23ZengOdesa National University of TechnologyHarčova Nauka ì Tehnologìâ2073-86842409-70042020-09-0114310.15673/fst.v14i3.17871787DEVELOPMENT OF THE BIOTECHNOLOGY OF STREPTOCOCCUS THERMOPHILUS BACTERIA AS PRODUCERS OF EXOPOLYSACCHARIDESDEVELOPMENT OF THE BIOTECHNOLOGY OF STREPTOCOCCUS THERMOPHILUS BACTERIA AS PRODUCERS OF EXOPOLYSACCHARIDESO. Naumenko0S. Danylenko1L. Bal-Prylypko2S. Gunko3I. Melnik4Department of Baking and Flour-Milling Production, National University of Life and Environmental Sciences of UkraineDepartment of Biotechnology , Institute of Food Resources of NAASFaculty of Food Technology and Agricultural Product Quality Management National University of Life and Environmental Sciences of UkraineAgrobiological Faculty, Department of storage, processing and standardization of plant products after prof. B.V. Lesik National University of Life and Environmental Sciences of UkraineDepartment of Wine Technology and Sensory Analysis Odessa National Academy of Food TechnologieOn carrying out a screening, phage-resistant strains of Streptococcus thermophilus have been selected. As producers of exopolysaccharides, they can be used to form the texture of fermented milk and improve the rheological properties of fermented milk products in a natural, effective, and safe way. It has been suggested to use analysis of the capsule-formation of strains as an express method to evaluate the rheological properties. The technology of the bacterial concentrate Iprovit – Streptococcus thermophilus with phage-resistant producers of exopolysaccharides has been developed. The following technological modes were used: growing in a growth medium with the ratio of carbohydrates to soluble nitrogen C:N=3.5; biomass stabilisation (10% inulin protective medium, freezing at minus 60±1°C for 16±2 h, drying for 24±2 h to 32±1°C, moisture content in the preparation not more than 5%). These modes allowed obtaining 7.83±0.02 g of bacterial concentrate from 1 dm3 of the growth medium. Depending on the strain of Streptococcus thermophilus, the dry bacterial concentrate contained 4.4×1011–1.1×1011 CFU/g of active microbiota. A technique has been developed that allows improving the rheological properties of fermented milk products by blending bacterial preparations to produce various products with concentrate of the Streptococcus thermophilus strain. The optimal formulations of the mixtures have been selected. This has made it possible to modify the rheological characteristics of fermented products without using other thickeners. The effective viscosity of the products obtained has been increased by 13.3–54.3%, depending on the formulation of the mixture. The biotechnology of the bacterial concentrate Iprovit – Streptococcus thermophilus was implemented at the State Research Enterprise of the Institute of Food Resources, National Academy of Agricultural Sciences of Ukraine. Manufacture of the concentrate is regulated by the regulatory documents developed and approved: TU 15.5-00419880-100:2010 “Dry and liquid fermenting cultures. Specifications,” Technological Instructions for production of the fermented cultures IPROVIT for TU 15.5-00419880-100:2010 “Dry and liquid fermenting cultures. Specifications.” The novelty of the technological solutions was confirmed by Copyright Registration Certificate No. 51033.https://journals.onaft.edu.ua/index.php/foodtech/article/view/1787streptococcus thermophilusphage-resistant strainsproducersexopolysaccharidescapsuleseffective viscositybiotechnology |
| spellingShingle | O. Naumenko S. Danylenko L. Bal-Prylypko S. Gunko I. Melnik DEVELOPMENT OF THE BIOTECHNOLOGY OF STREPTOCOCCUS THERMOPHILUS BACTERIA AS PRODUCERS OF EXOPOLYSACCHARIDESDEVELOPMENT OF THE BIOTECHNOLOGY OF STREPTOCOCCUS THERMOPHILUS BACTERIA AS PRODUCERS OF EXOPOLYSACCHARIDES Harčova Nauka ì Tehnologìâ streptococcus thermophilus phage-resistant strains producers exopolysaccharides capsules effective viscosity biotechnology |
| title | DEVELOPMENT OF THE BIOTECHNOLOGY OF STREPTOCOCCUS THERMOPHILUS BACTERIA AS PRODUCERS OF EXOPOLYSACCHARIDESDEVELOPMENT OF THE BIOTECHNOLOGY OF STREPTOCOCCUS THERMOPHILUS BACTERIA AS PRODUCERS OF EXOPOLYSACCHARIDES |
| title_full | DEVELOPMENT OF THE BIOTECHNOLOGY OF STREPTOCOCCUS THERMOPHILUS BACTERIA AS PRODUCERS OF EXOPOLYSACCHARIDESDEVELOPMENT OF THE BIOTECHNOLOGY OF STREPTOCOCCUS THERMOPHILUS BACTERIA AS PRODUCERS OF EXOPOLYSACCHARIDES |
| title_fullStr | DEVELOPMENT OF THE BIOTECHNOLOGY OF STREPTOCOCCUS THERMOPHILUS BACTERIA AS PRODUCERS OF EXOPOLYSACCHARIDESDEVELOPMENT OF THE BIOTECHNOLOGY OF STREPTOCOCCUS THERMOPHILUS BACTERIA AS PRODUCERS OF EXOPOLYSACCHARIDES |
| title_full_unstemmed | DEVELOPMENT OF THE BIOTECHNOLOGY OF STREPTOCOCCUS THERMOPHILUS BACTERIA AS PRODUCERS OF EXOPOLYSACCHARIDESDEVELOPMENT OF THE BIOTECHNOLOGY OF STREPTOCOCCUS THERMOPHILUS BACTERIA AS PRODUCERS OF EXOPOLYSACCHARIDES |
| title_short | DEVELOPMENT OF THE BIOTECHNOLOGY OF STREPTOCOCCUS THERMOPHILUS BACTERIA AS PRODUCERS OF EXOPOLYSACCHARIDESDEVELOPMENT OF THE BIOTECHNOLOGY OF STREPTOCOCCUS THERMOPHILUS BACTERIA AS PRODUCERS OF EXOPOLYSACCHARIDES |
| title_sort | development of the biotechnology of streptococcus thermophilus bacteria as producers of exopolysaccharidesdevelopment of the biotechnology of streptococcus thermophilus bacteria as producers of exopolysaccharides |
| topic | streptococcus thermophilus phage-resistant strains producers exopolysaccharides capsules effective viscosity biotechnology |
| url | https://journals.onaft.edu.ua/index.php/foodtech/article/view/1787 |
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