METHOD OF PREPARING THE BACTERIAL PREPARATION FOR MEAT PRODUCTS MAKING Russian patent published in 1997 - IPC

FIELD: biotechnology, technical microbiology. SUBSTANCE: method involves the separate culturing the 1-st generation of lactobacteria and micrococci on nutrient medium based on casein pancreatic hydrolyzate at pH = 6.8-7.0, at 33 C. Lactobacteria of the strain Lactobacillus plantarum-435, GNZA-2164 and Lactobacillus casei 5/1-8 were cultured for 24-28 h under static conditions; micrococci of the strain Micrococcus varians-80, GNZA-2165 is cultured for 16-18 h at shaking at 200 rev/min. Culturing the 2-d generation of cells is carried out on nutrient medium based on milk or whey. The combined culturing is carried out up to ceasing cell optical density increase at constant pH = 6.3-6.7, at aeration for the first 8 h of the mixed culture growth. Then separation, mixing with protective medium and sublimation were carried out. The obtained bacterial preparation has high enzymatic activity and shows high viability of bacterial cells. EFFECT: high quality of product, intensified process.