FIELD: food industry.
SUBSTANCE: invention deal with a method for production of Lactobacillus delbrueckii subsp. bulgaricus strain with reduced lactic acid postproduction. The method involves exposure of Lactobacillus delbrueckii subsp. bulgaricus, mother strain possessing high texturising properties and high acid postproduction to the impact of a weak mutagen represented by ethyl methanesulfonate (EMS) and subsequent selection of strains with preset characteristics. Characterisation of selected Lactobacillus delbrueckii subsp. bulgaricus texturising strains (versions) is as follows: a) they have pH (measured by standard method) within the range of 4.25-4.55 after 14 days of storage; b) they have texturising properties (measured using viscosity determination analysis) no less than 25 Pa or a) hey reduce pH by at least 0.20 or 0.30 pH units after 14 days of storage at a temperature of 8°C; b) they have texturising properties (measured using viscosity determination analysis) no less than 25 Pa. Invention relates to application of the selected strains for production of fermented dairy products and dairy products containing Lactobacillus delbrueckii subsp. bulgaricus strain with the above characteristics.
EFFECT: invention enables production of a dairy product having more expressed texturising properties with less acid postproduction.
12 cl, 5 dwg, 2 ex
