METHOD OF PRODUCING MULTI-SPECIES CONCENTRATED BACTERIAL STARTER FOR PRODUCTION OF DUTCH GROUP CHEESES Russian patent published in 2024 - IPC C12N1/20 A23C19/32 

FIELD: dairy industry.

SUBSTANCE: method involves separate cultivation of starter microorganisms Lactococcus lactis subspecies lactis, Lactococcus cremoris, Lactococcus lactis subspecies lactis biovar diacetylactis, Lacticaseibacillus casei, cultivation is carried out in optimal nutrient media until the maximum number of viable cells of each culture is achieved, then the culture liquid is cooled, cells are separated from the nutrient medium by means of bactofugation, each obtained cell biomass is mixed with a protective medium, after which they are subjected to freeze drying, then determining the number of viable cells in each monospecific bacterial concentrated starter, obtained dry monospecific concentrated bacterial starters are mixed with each other, wherein calculation of weight of each monospecific bacterial concentrated starter for production of multispecies bacterial concentrated starter with specified ratio is carried out by following formula: where M_mbc is the weight of each monospecific bacterial concentrated starter, g; x is the percentage of a specific type of starter microorganism in the composition of the multi-species concentrated bacterial starter, wherein the following percentage ratio is proposed for production of dutch group cheeses: Lactococcus lactis subspecies lactis – (30±1) %, Lactococcus cremoris – (30±1) %, Lactococcus lactis subspecies lactis biovar diacetylactis – (30±1) %, Lacticaseibacillus casei – the rest; V_mm – volume of milk medium for production starter preparation, cm³; N_mm is the total number of viable cells in the milk medium, after adding a multi-species concentrated bacterial starter, is set in range of 1.0–5.0×10⁶ CFU/cm³; N_mbc is the number of viable cells in the monospecific bacterial concentrated starter, CFU/g.

EFFECT: disclosed is a method of producing a multi-species concentrated bacterial starter for production of dutch group cheeses.

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