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Z.Konarbayeva. A.Saparbeko\a. LMamayeva. SELECTION OFSTARTER CULTURES FOR THE MH.K-GRAIN PRODUCTION

SELECTION OF STARTER CULTURES FOR THE MILK-GRAIN PRODUCTION

Z.Konarbayeva, A.Saparbekova_t L.Mamayeva

M. Auezov South Kazakhstan State University, Shymkent, Kazakhstan

Abstract

Twenty one strains of various lactic acid bacteria (LAB) have been obtained from the dairy raw materials of South Kazakhstan region. On the basis of complex study of technological parameters icoagulation time, moisture holding ability), biochemical properties (aroma forming, proteolytic and lipolytic activities), for the starter at producing dairy products the following strains of microorganisms are recommended: S. lactis SSa-1 and S. cremoris K-3. By increasing of the dose of germinated wheat introduced into the product the process of milk coagulation accelerates and the viscosity of acid lactic clots increases. Germinated and powdered wheat stimulates the bacteria growth in a whole milk, the optimum introduced dose providing growth of lactic-acid microflora is 3.0-5.5 %. For the stimulation the life activity of LAB it is recommended to introduce whey proteins, enriched essential amino acids, into the composition of milk -grain product. The optimum dose of introduced whey proteins is 3.0-5.0%.

Keywords: lactic-acid bacteria, acid formation, germinated wheat, whey proteins, combined cultured milk food product.

INTRODUCTION

Lactic acid bacteria have a wide rangę of applied character activity and spccial position in among the microorganisms. Presently the selection of starter cultures has a decisive meaning at production of sour-milk products. Various properties of many lactic acid bacteria are known. That assumes opportunity to satisfy iii requirements, meet to one or another product. The main of them relate to consistency, :aste and aroma, useful and medical properties ?f milk food [1].

A lot of scientists while studying the useful properties of lactic acid bacteria use them for inanufacturing traditional sour-milk products zaat not only favorably influence on the : rganism, but also promote the strengthening of immune system. With the development of microbiology the knowledge about morpho-cultural and physiological - biochemical properties of lactic acid bacteria and the sphere of their application have expanded [2-7]. In world practice mainly the lactic acid bacteria are obtained from various natural sources and are comprehensively studied, because the knowledge of various properties of culture ailows to manufacture products with set parameters and to operate the production process on a scientific basis. Lately various products on the basis of such microorganisms -fr»m medicines to foodstuff appeared; for example, well known lactic acid products.

Modem human living conditions in large cities have generated the «syndrome of megapolis», revealed in metabolic disorder, immunity deterioration, change of microbe ecology of digestive tract. One of its components is the decrease of bifidus and lactoflora level and due to the increasing of the number of conditionally-pathogenic microorganisms in human body. Currently it is morę paid attention for the development of lactic acid products with introduction of probiotics, the composition of that includes a several microorganisms, belonging to various classes and kinds. At this, mainly the interaction of microbes in natural habitat and, above all, symbiosis of separate strains are considered.

In Kazakhstan, according to the health professionals’ estimation from 75 to 90% people has morę or less disbacteriosis disruption of normal gut organisms [8]. In this connection the development of food stuff technology capable to normalize the intestinal microflora of the person and produce a regulating impact for organism in whole and its separate organs becomes very actually.

Objective of the research: creation of lactic acid bacteria consortium, selection of factors that stimulate their development and development on their basis of a new combined product of table and treatment-preventive purpose.

Journal oflndustrial Technology and Engineering, 2012, 2(3): 29 -36