TEROIDES THE STUDY OF THE EFFECT OF HIGH AND LOW STARTING TITRE IN THE MODEL ENVIRONMENTS TO CHANGES IN ACTIVE AND TITRATABLE ACIDITY DURING THE CULTIVATION OF WHITE CABBAGE VARIETIES PARUS LACTIC ACID BACTERIA L. LACTIS AND L. MESENTEROIDES
The aim of the research was to study the dynamics of active and titratable acidity with a low and high initial titer, while cultivating white head cabbage of the variety ‘Parus’ with lactic acid bacteria Leuconostoc lactis VKPM V-12150 and Leuconostoc mesenteroides subsp. mesenteroides VKPM V-8818 i...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"
2018-02-01
|
| Series: | Овощи России |
| Subjects: | |
| Online Access: | https://www.vegetables.su/jour/article/view/459 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849342642842763264 |
|---|---|
| author | V. V. Kondratenko O. Yu. Lyalina N. E. Posokina E. S. Shishlova A. I. Zakharova V. I. Tereshonok |
| author_facet | V. V. Kondratenko O. Yu. Lyalina N. E. Posokina E. S. Shishlova A. I. Zakharova V. I. Tereshonok |
| author_sort | V. V. Kondratenko |
| collection | DOAJ |
| description | The aim of the research was to study the dynamics of active and titratable acidity with a low and high initial titer, while cultivating white head cabbage of the variety ‘Parus’ with lactic acid bacteria Leuconostoc lactis VKPM V-12150 and Leuconostoc mesenteroides subsp. mesenteroides VKPM V-8818 in the basic model medium (BMS) and the modified model medium (MMC) during fermentation . In this experiment, two important questions were considered: the creation of favorable conditions for the growth of lactic acid microorganisms and the suppression of undesirable pathogenic microflora, which can eventually lead to product spoilage. One of the key questions is to scale the results of studies related to the fermentation of plant objects by microorganisms on initially non-sterile raw materials that is the requirement to create as possible fast the conditions that restrain the reproduction of Cl. botulinum, preventing toxin accumulation in the product. Therefore, an important factor is the observance for the necessary boundary condition where for international standards, it reaches pH ≤ 4.6, and for Russian standards it reaches pH ≤ 4.2. Hence, an analysis of the experimental data showed that these boundary conditions were reached after the expiration of essentially different time intervals during the cultivation of microorganisms with different starting titers. As a result, it was shown with which lactic acid microorganisms the optimal parameters for the dynamics of active and titratable acidity were obtained, when the boundary condition reached pH 4.2. Since this value determines more "stringent" requirements for product safety. As a result of studies it was found that optimal parameters for the dynamics of active and titratable acidity when a limit pH value of 4.2 is obtained in the cultivation of lactic acid bacteria L. mesenteroides in the MMC, revealing that the value of the starting titer ranging from 3*103 to 3*105 CFU/g. |
| format | Article |
| id | doaj-art-d31f0cc5a6724f768809dfff77cb74b3 |
| institution | Kabale University |
| issn | 2072-9146 2618-7132 |
| language | English |
| publishDate | 2018-02-01 |
| publisher | Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center" |
| record_format | Article |
| series | Овощи России |
| spelling | doaj-art-d31f0cc5a6724f768809dfff77cb74b32025-08-20T03:43:20ZengFederal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"Овощи России2072-91462618-71322018-02-0105889110.18619/2072-9146-2017-5-88-91402TEROIDES THE STUDY OF THE EFFECT OF HIGH AND LOW STARTING TITRE IN THE MODEL ENVIRONMENTS TO CHANGES IN ACTIVE AND TITRATABLE ACIDITY DURING THE CULTIVATION OF WHITE CABBAGE VARIETIES PARUS LACTIC ACID BACTERIA L. LACTIS AND L. MESENTEROIDESV. V. Kondratenko0O. Yu. Lyalina1N. E. Posokina2E. S. Shishlova3A. I. Zakharova4V. I. Tereshonok5Russian Research Institute of Canning Technology – Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS (VNIITeK – Branch of Gorbatov Research Center for Food Systems)Russian Research Institute of Canning Technology – Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS (VNIITeK – Branch of Gorbatov Research Center for Food Systems)Russian Research Institute of Canning Technology – Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS (VNIITeK – Branch of Gorbatov Research Center for Food Systems)Russian Research Institute of Canning Technology – Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS (VNIITeK – Branch of Gorbatov Research Center for Food Systems)Russian Research Institute of Canning Technology – Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS (VNIITeK – Branch of Gorbatov Research Center for Food Systems)FSBSI, Federal Scientific Vegetable CentreThe aim of the research was to study the dynamics of active and titratable acidity with a low and high initial titer, while cultivating white head cabbage of the variety ‘Parus’ with lactic acid bacteria Leuconostoc lactis VKPM V-12150 and Leuconostoc mesenteroides subsp. mesenteroides VKPM V-8818 in the basic model medium (BMS) and the modified model medium (MMC) during fermentation . In this experiment, two important questions were considered: the creation of favorable conditions for the growth of lactic acid microorganisms and the suppression of undesirable pathogenic microflora, which can eventually lead to product spoilage. One of the key questions is to scale the results of studies related to the fermentation of plant objects by microorganisms on initially non-sterile raw materials that is the requirement to create as possible fast the conditions that restrain the reproduction of Cl. botulinum, preventing toxin accumulation in the product. Therefore, an important factor is the observance for the necessary boundary condition where for international standards, it reaches pH ≤ 4.6, and for Russian standards it reaches pH ≤ 4.2. Hence, an analysis of the experimental data showed that these boundary conditions were reached after the expiration of essentially different time intervals during the cultivation of microorganisms with different starting titers. As a result, it was shown with which lactic acid microorganisms the optimal parameters for the dynamics of active and titratable acidity were obtained, when the boundary condition reached pH 4.2. Since this value determines more "stringent" requirements for product safety. As a result of studies it was found that optimal parameters for the dynamics of active and titratable acidity when a limit pH value of 4.2 is obtained in the cultivation of lactic acid bacteria L. mesenteroides in the MMC, revealing that the value of the starting titer ranging from 3*103 to 3*105 CFU/g.https://www.vegetables.su/jour/article/view/459white head cabbagethe dynamics of the active aciditythe dynamics of titratable aciditybasic and modified model mediumlow and high starting titerphmonoculturestarter cultureslactic acid bacteria (microorganism)fermentationl. lactis and l. mesenteroides |
| spellingShingle | V. V. Kondratenko O. Yu. Lyalina N. E. Posokina E. S. Shishlova A. I. Zakharova V. I. Tereshonok TEROIDES THE STUDY OF THE EFFECT OF HIGH AND LOW STARTING TITRE IN THE MODEL ENVIRONMENTS TO CHANGES IN ACTIVE AND TITRATABLE ACIDITY DURING THE CULTIVATION OF WHITE CABBAGE VARIETIES PARUS LACTIC ACID BACTERIA L. LACTIS AND L. MESENTEROIDES Овощи России white head cabbage the dynamics of the active acidity the dynamics of titratable acidity basic and modified model medium low and high starting titer ph monoculture starter cultures lactic acid bacteria (microorganism) fermentation l. lactis and l. mesenteroides |
| title | TEROIDES THE STUDY OF THE EFFECT OF HIGH AND LOW STARTING TITRE IN THE MODEL ENVIRONMENTS TO CHANGES IN ACTIVE AND TITRATABLE ACIDITY DURING THE CULTIVATION OF WHITE CABBAGE VARIETIES PARUS LACTIC ACID BACTERIA L. LACTIS AND L. MESENTEROIDES |
| title_full | TEROIDES THE STUDY OF THE EFFECT OF HIGH AND LOW STARTING TITRE IN THE MODEL ENVIRONMENTS TO CHANGES IN ACTIVE AND TITRATABLE ACIDITY DURING THE CULTIVATION OF WHITE CABBAGE VARIETIES PARUS LACTIC ACID BACTERIA L. LACTIS AND L. MESENTEROIDES |
| title_fullStr | TEROIDES THE STUDY OF THE EFFECT OF HIGH AND LOW STARTING TITRE IN THE MODEL ENVIRONMENTS TO CHANGES IN ACTIVE AND TITRATABLE ACIDITY DURING THE CULTIVATION OF WHITE CABBAGE VARIETIES PARUS LACTIC ACID BACTERIA L. LACTIS AND L. MESENTEROIDES |
| title_full_unstemmed | TEROIDES THE STUDY OF THE EFFECT OF HIGH AND LOW STARTING TITRE IN THE MODEL ENVIRONMENTS TO CHANGES IN ACTIVE AND TITRATABLE ACIDITY DURING THE CULTIVATION OF WHITE CABBAGE VARIETIES PARUS LACTIC ACID BACTERIA L. LACTIS AND L. MESENTEROIDES |
| title_short | TEROIDES THE STUDY OF THE EFFECT OF HIGH AND LOW STARTING TITRE IN THE MODEL ENVIRONMENTS TO CHANGES IN ACTIVE AND TITRATABLE ACIDITY DURING THE CULTIVATION OF WHITE CABBAGE VARIETIES PARUS LACTIC ACID BACTERIA L. LACTIS AND L. MESENTEROIDES |
| title_sort | teroides the study of the effect of high and low starting titre in the model environments to changes in active and titratable acidity during the cultivation of white cabbage varieties parus lactic acid bacteria l lactis and l mesenteroides |
| topic | white head cabbage the dynamics of the active acidity the dynamics of titratable acidity basic and modified model medium low and high starting titer ph monoculture starter cultures lactic acid bacteria (microorganism) fermentation l. lactis and l. mesenteroides |
| url | https://www.vegetables.su/jour/article/view/459 |
| work_keys_str_mv | AT vvkondratenko teroidesthestudyoftheeffectofhighandlowstartingtitreinthemodelenvironmentstochangesinactiveandtitratableacidityduringthecultivationofwhitecabbagevarietiesparuslacticacidbacteriallactisandlmesenteroides AT oyulyalina teroidesthestudyoftheeffectofhighandlowstartingtitreinthemodelenvironmentstochangesinactiveandtitratableacidityduringthecultivationofwhitecabbagevarietiesparuslacticacidbacteriallactisandlmesenteroides AT neposokina teroidesthestudyoftheeffectofhighandlowstartingtitreinthemodelenvironmentstochangesinactiveandtitratableacidityduringthecultivationofwhitecabbagevarietiesparuslacticacidbacteriallactisandlmesenteroides AT esshishlova teroidesthestudyoftheeffectofhighandlowstartingtitreinthemodelenvironmentstochangesinactiveandtitratableacidityduringthecultivationofwhitecabbagevarietiesparuslacticacidbacteriallactisandlmesenteroides AT aizakharova teroidesthestudyoftheeffectofhighandlowstartingtitreinthemodelenvironmentstochangesinactiveandtitratableacidityduringthecultivationofwhitecabbagevarietiesparuslacticacidbacteriallactisandlmesenteroides AT vitereshonok teroidesthestudyoftheeffectofhighandlowstartingtitreinthemodelenvironmentstochangesinactiveandtitratableacidityduringthecultivationofwhitecabbagevarietiesparuslacticacidbacteriallactisandlmesenteroides |