首页> 外国专利> CONSORTIUM OF LACTIC ACID CULTURES LACTOBACILLUS ACIDOPHILUS AND STREPTOCOCCUS THERMOPHILUS USED FOR PREPARING OF LACTIC ACID PRODUCT, AND METHOD OF LACTIC ACID PRODUCT 'RUSSIAN YOGHURT' PREPARING

CONSORTIUM OF LACTIC ACID CULTURES LACTOBACILLUS ACIDOPHILUS AND STREPTOCOCCUS THERMOPHILUS USED FOR PREPARING OF LACTIC ACID PRODUCT, AND METHOD OF LACTIC ACID PRODUCT 'RUSSIAN YOGHURT' PREPARING

机译：用于制备乳酸产物的乳酸培养物乳酸杆菌和嗜热链球菌的组成以及制备乳酸产物“俄罗斯酸奶”的方法

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The use of biotechnology and dairy industries, and is a consortium of acidophilic lactobacilli cultures and Streptococcus thermophilus, and a process for preparing fermented milk product, dietary nutrition intended for children and the elderly. Summary of the Invention; predlagaeIzobretenie relates to biotechnology and dairy industries, and is a consortium of acidophilic bacteria cultures and Streptococcus thermophilus, and a method of preparing a fermented milk product with its use. my consortium lactic acid bacteria Lactobacillus acldophllus and Streptococcus thermophilus VKPM B-5936 (RY-1) is obtained taking into account the compatibility with crop coculture duration of fermentation, antibiotic activity, the number of cells of acidophilic bacteria in co-culture with Streptococcus thermophilus. RY-1 consortium provides high speed clotting milk moderate acidity of the final product. Object of the Invention: method for preparing fermented milk product is to use as ferment lactic consortium cultures Lactobacillus acidophilus and Streptococcus thermophilus strain VKPM B-5936, its fermentation dairy base, normalized by the dry substances to 12.5 wt% or at least 16.0 wt. .% ultrafiltration go introduction of dry whey protein concentrate, the carbohydrate composition is adjusted by introducing glyukoeno-galactose syrup or sucrose. The product was applied prior to bottling fruit filling. A product with a mass of 3.2% fat content. Solids not less than 16.0%. acidity 100-130 & amp; deg; T, greasy or non-greasy. 2. and 4 z.p.f BACKGROUND Table 1. The invention is a consortium of detecting cultures Lactobacillus acidophilus and Streptococcus thermophilus having the ability to acidify milk at 37-38 & amp; deg; C for 3-4 h, forming a clot of moderate acidity, characterized aktivnoO high antibiotic SB 00 8 XI O CO

机译：生物技术和乳品工业的利用，是嗜酸乳杆菌培养物和嗜热链球菌的联合体，是一种用于儿童和老年人的发酵乳制品，饮食营养的制备方法。发明内容predlagaeIzobretenie与生物技术和乳制品工业有关，是嗜酸细菌培养物和嗜热链球菌的联合体，及其制备发酵乳制品的方法。考虑到与农作物共培养持续发酵的相容性，抗生素活性，嗜热链球菌共培养中嗜酸细菌的细胞数，我获得了我的乳酸菌乳酸杆菌和嗜热链球菌VKPM B-5936（RY-1）。 RY-1联盟为高速凝结的牛奶提供了中等酸度的最终产品。发明目的：制备发酵乳产品的方法是将嗜酸乳杆菌和嗜热链球菌菌株VKPM B-5936（其发酵乳基）用作发酵的乳酸菌联合培养物，通过干物质将其标准化至12.5wt％或至少16.0wt％。％超滤去干乳清蛋白浓缩物的引入，碳水化合物成分通过引入葡庚糖基-半乳糖糖浆或蔗糖来调节。在装瓶水果之前先涂抹产品。脂肪含量为3.2％的产品。固含量不少于16.0％。酸度100-130＆amp;度T，油腻或不油腻。 2.和4.z.p.f背景表1.本发明是检测嗜酸乳杆菌和嗜热链球菌的培养物的联盟，所述培养物具有在37-38℃和28-70℃下酸化牛奶的能力。度C持续3-4小时，形成中等酸度的凝块，其特征为aktivnoO高抗生素SB 00 8 XI O CO

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公开/公告号RU1830079C

专利类型
公开/公告日1993-07-23

原文格式PDF
申请/专利权人 BAVINA NATALIYA A;KOROLEVA NATALYA S;IVANOVA LILIYA N;KHARASH VLADIMIR M;REKHTMAN VALERIJ I;POTAPOV SERGEJ L;GREBENNIK MARINA M;
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申请/专利号SU19925037745
发明设计人 BAVINA NATALIYA A;KOROLEVA NATALYA S;IVANOVA LILIYA N;KHARASH VLADIMIR M;REKHTMAN VALERIJ I;POTAPOV SERGEJ L;GREBENNIK MARINA M;
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申请日1992-05-20
分类号C12N1/20;A23C9/12;
国家 RU
入库时间 2022-08-22 05:03:23

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