[Hygienic characterization of lactic acid bacteria products prepared by using hydrolysates of raw milk and soya bean materials].
The paper reflects the results of a comparative study of preparations of lactic acid bacteria (LAB), which are based on the hydrolysates of raw milk and soya bean materials, by using methods to determine the organoleptic and physicochemical properties, microbiological characteristics including the titer of microbial cells per ml of the preparation and the presence/absence of representatives of sanitary significant groups of microorganisms, the persistent properties of microorganisms. By summarizing the findings, it can be stated that it is possible to use a raw soya-bean hydrolysate-based nutrient medium to cultivate technical LAB strains with the compliance of the toxicological and microbiological parameters of the prepared preparations with the current sanitary standards. The LAB preparations grown on the hydrolysate-soya-bean medium have been protected with the patents of Russia. Their biological properties are highly competitive with those and, in some cases, superior to hydrolysate-milk medium-based preparations. This presents in their adhesive potential and in the formation of more pronounced antagonistic properties against opportunistic microorganisms.
Tsinberg
M B
MB
Deriabin
D G
DG
Denisova
I V
IV
D000818:Animals; D001419:Bacteria; D002611:Cheese / Q000382:microbiology*; D019649:Food Industry; D006801:Humans; D019344:Lactic Acid / Q000378:metabolism*; D008892:Milk / Q000378:metabolism* / Q000382:microbiology*; D037121:Plant Lectins / Q000378:metabolism*; D011492:Protein Hydrolysates / Q000378:metabolism*; D030262:Soybean Proteins / Q000378:metabolism*; D010835:Phytohemagglutinins
D019344:Lactic Acid; D037121:Plant Lectins; D011492:Protein Hydrolysates; D030262:Soybean Proteins; C028824:soybean lectin; D010835:Phytohemagglutinins