8589356423

Z.Konarbayeva. A.Saparbekova. L.Mamayeva. SELECTION OFSTARTER CULTURES FOR THE MILK-GRAIN PRODUCTION

l abie l. Antagonistic activity of lactic acid cultures in relation for the pathogenic and

conventionally-pathogenic microorganisms

Strain    Diameter of the zones of growth suppression of test cultures, mm

	S. typhimurium	E. coli	P.aeruginosa	S.aureus	B.subtilis
S. cremoris SL-12	6*0.5	10.7*0.5	13.5*0.5	14.6*0.5	6.3±0.5
S. lactis SH-4	9.2±0.5	6*0.5	12.6*0.5	16.6*0.5	7.4*0.5
L. acidophilus SHA-2	13.0±0.5	12.6*0.5	16.3*0.5	18.8*0.5	26.3*0.5
S. lactis SN-1	12.3*0.5	4.7*0.5	8.5*0.5	14.6*0.5	8.6±0.5
S. thermophilus IT-2	14.4±0.5	11.6*0.5	14.4*0.5	15.6*0.5	18.4*0.5
L. acidophilus Tr-2	11.0*0.5	12.6*0.5	7.3*0.5	24.6*0.5	11.5*0.5
S. thermophilus Tr-3	18.7*0.5	4.7*0.5	8.5*0.5	14.6*0.5	8.6±0.5
S. lactis Tr-4	8.4*0.5	11.6*0.5	14.4*0.5	8.6*0.5	18.4*0.5
S. lactis SS -2	11.7*0.5	19.8*0.5	11.3*0.5	24.6*0.5	11.5*0.5
5. cremoris SSp-3	8.4*0.5	10.7*0.5	12.5*0.5	14.6*0.5	6.3±0.5
S. lactis SSa-1	19.2*0.5	17.6*0.5	16.2*0.5	15.1*0.5	17.7*0.5
S. thermophilus SPa-1	9.2±0.5	6*0.5	12.6*0.5	16.6*0.5	7.4±0.5
L. bulgaricus SPm-2	4.0±0.5	11.6*0.5	6.3±0.5	10.8*0.5	6.2*0.5
S. lactis SPz-1	12.3*0.5	4.4±0.5	9.5*0.5	14.7*0.5	8.6±0.5
L. plantarum SPz-2	10.5*0.5	13.8*0.5	10.4*0.5	8.9±0.5	9.4±0.5
S. lactis K-l	12.7*0.5	8.7±0.5	9.5*0.5	14.6*0.5	8.6±0.5
S. cremoris K-3	18.9*0.5	20.2*0.5	14.4*0.5	21.6*0.5	13.4*0.5
L. plantarum Kz-2	11.7*0.5	9.8*0.5	11.3*0.5	8.6±0.5	15.5*0.5
5. thermophilus Kz-4	10.5*0.5	10.7*0.5	7.5*0.5	14.4*0.5	6.8±0.5
5. lactis TU-5	15.0*0.5	21.6*0.5	6.8*0.5	10.8*0.5	6.2±0.5
S. lactis Tuz-2	10.7*0.5	12.7*0.5	11.5*0.5	14.7*0.5	11.6*0.5

received production would have high organoleptic indicators and physical - Chemical properties, corresponding to the end product. Among these physical -Chemical properties of high importance is the high speed of fermentation (at introduction of 5 % of starter), average acidity (with in the limits of 70-90 °T)_> hyper viscosity (morę than 5 Pa*s*10'*) and sufficient water retaining capacity. To these strains the following strains are referred: S. cremoris SL-12, 5. cremoris K-3, S. lactis SSa-1, S. thermophlus SPa-1 and the results of studying the main indicators are presented in Table 2.

On the basis of the conducted research on zmagonistic activity of the obtained strains it :an assume the conclusion that L. acidophilus SHA-2, S. thermophilus IT-2, S. lactis SS-2, S. jjcris SSa-1, S. cremoris K-3 and S. lactis Tuz-2 bave expressive antagonist properties and their in the manufacture of sour-milk products for retic and preventive food is advisable.

The coagulation activity and organoleptic rropertics of obtained strains are the most mportant and decisive indicators, determining idcit suitability for using in the manufacture.

For the providing hirther studies it needs to ?lect strains, so that when using them, the

Table 2. Physical - Chemical indicators of lactic acid clots

Strain of lactic acid bacteria	Time of coagulation, hour	Titrable acidity, pH	Viscosity, n*j, Pa*sxl0*	Moisture retaining -capacity (cm VI0 cm ^3)
5 cremoris SL-12	5-6.5	70	5.20	2.3
5 lactis SH-4	4.5-5	75	5.45	3.5
L acidophilus SHA-2	4.5-5	135	6.05	4.2
S lactis SN-1	4.5-5	110	5.20	2.8
5 thermophilus IT-2	3.5-4.5	115	5.00	3
1 acidophilus Tr-2	4-5.5	120	5.15	3.3
5 thermophilus Tr-3	4-5	105	5.20	3.6
5 lactis Tr-4	3.5-4	90	4.55	2.6

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

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