METHOD OF PREPARING FERMENT FOR PICKLE SALTING OF SHEEPSKIN COAT AND FUR STOCK Russian patent published in 2008 - IPC A23C9/12 C12N1/20 C14C1/08 

FIELD: leather and fur industry.

SUBSTANCE: method envisages culturing of kefir fungal or kurungal ferment (obtained in amount 50%) on a nutrient medium, which medium is pasteurized skim milk for four first culturing days, pasteurized mixture composed of skim milk and fat-free curds whey on 6-14^th days, and pasteurized fat-free curds whey on 15-18^th days. Culturing is carried out for 18 days at 22±1°C and mechanical shaking twice a day for 15 min to give ferment with acidity 350-360°T. Ferment may be added to pasteurized cooled milk or to pasteurized curds whey in amounts 25% followed by fermentation at 22±1°C and acidity 350-360°T.

EFFECT: increased stability of ferment (double storage time), its acid-generating capability, and population autoregulation, increased activity to accumulate lactic acid by 2 1/2 times, and reduced restoration time by 4-6 h.

2 cl, 4 tbl, 6 ex