Improving the biotechnology of symbiotic bacterial concentrate

Abstract

In the field of food technology, it is currently important to obtain bacterial concentrates with high yield and viability of microbial cells. Purposeful regulation of the technological parameters of the production of bacterial preparations has a significant impact on their quality and on the quality of finished food products. The results of research on improving the technology of liquid bacterial concentrate based on symbiotic starter culture for bakery production are presented. This bacterial concentrate consists of a consortium of microorganisms characteristic of the fermentation microflora of rye starter cultures. The optimal dose of inoculate application was determined in order to increase the biomass. A feature of the technology is a new approach to inoculate preparation and biomass production. In the production of symbiotic concentrate, it is important to optimize the composition of the nutrient medium, to create conditions for the growth of mesophilic lactobacilli and yeast that do not ferment lactose, characteristic of the fermentation microflora used in bakery production. To obtain biomass, a simple and cheap nutrient medium based on curd whey is used; the inoculum is a natural symbiotic starter culture for rye bread; due to the balanced composition of the medium, the process of biomass accumulation is intensified; biomass is characterized by a high titer of viable cells. A high survival rate of cells under infrared drying conditions has been established. The starter concentrate has high enzymatic activity, good lifting power, has a high titer of mesophilic lactobacilli and yeast that do not ferment lactose.