Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1989-12-15
1991-12-31
Cintins, Marianne
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 43, 426 61, 426580, 435839, A23C 912
Patent
active
050770632
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates to the food industry and, more particularly, to a process for preparing lactic-acid products.
2. Description of the Related Art
Known and widely employed in the art are processes for preparing lactic-acid products, wherein into a pasteurized milk or buttermilk a leaven containing bacteria producing lactic acid is introduced. Curdling of the milk or component thereof is effected at a temperature of 28.degree. to 38.degree. C. for 10 to 24 hours. After inspection of quality of the resulting product (kefir, acidophilus milk) and certification of acceptance thereof, it is ready for sale. One is allowed to store the product at a temperature of 2.degree.-8.degree. C. for 24 hours. In the manufacture of the above-mentioned products use is made of lactic-acid streptococci, lactic-acid acidophilic and propionic-acid bacteria (SU, A, Nos. 1238746, 1287822, 1271479).
The lactic-acid products obtained by the above-mentioned processes have a very slight therapeutic and preventive effect in the case of dysbacterioses, bacterial infections of the gastro-intestinal tract and are absolutely ineffective in pyo-inflammatory processes, food allergy, or diatheses. Due to a high acidity, there products are counter-indicated in the case of peptic ulcer and gastritis with an increased secretion.
In the manufacture of lactic-acid products by the above discussed processes contamination of the final product with allegedly pathogenic microflora (staphylococci, salmonella, shigella and the like), which results in putrefaction of the products and, in some cases, in food poisoning, is possible. The known lactic-acid products such as kefir and acidophilus milk have a short storage life (below 24 hours).
SUMMARY OF THE INVENTION
The present invention is directed to the use of a novel species of bacteria, in a process which makes it possible to prepare lactic-acid products exhibiting therapeutic and preventive properties in the case of bacterial infections, disbacteriosis, diathesis, or food allergy.
This object is accomplished by a process for preparing lactic-acid products by fermentation of milk or products thereof with live bacteria with the formation of the desired product. According the present invention as the live bacteria use is made of a strain of bacteria Bacillus subtilis 534 deposited on Mar. 28, 1988, at the All-Union Collection of microorganisms of the Institute of Biochemistry and Physiology of Microorganisms, USSR Academy of Sciences, and registered under No. B-1666D.
It is advisable that the strain according to the present invention be used in the fermentation process in an amount of from 10.sup.3 to 10.sup.11 of live cells per dm.sup.3 of milk or dairy products.
The process according to the present invention ensures preparation of a product possessing active therapeutic and preventive properties in cases of bacterial infections, disbacteriosis, diathesis, or food allergy. This is due to the fact that the novel strain actively produces, into the ambient medium, a wide-spectrum antibiotic of the protein nature, proteolytic enzymes, an immunomodulator. Furthermore, the bacteria can penetrate into the tissue of the pathological focus thus providing a therapeutic effect in the case of pyo-inflammatory processes beyond the gastro-intestinal tract. The prior art dairy products have not been used for this purpose as yet.
Owing to a high activity of the antibacterial substance produced by the novel strain, in the production and storage of lactic-acid products there is substantially avoided the risk of growth of pathogenic bacteria: spaphylococci, salmonella, dysentery bacillus, and streptococci in the dairy products. In the prior art processes the development of said pathogenic bacteria is encountered rather frequently which results in damage of the product and, in some cases, in poisonings and outbreak of infection. The dairy products obtained with the use of the novel strain can be stored, under similar conditions, for a period longer by 2-3
REFERENCES:
patent: 3480443 (1969-11-01), Schuler
patent: 4416905 (1983-11-01), Lundstedt et al.
patent: 4569846 (1986-02-01), Ohzeki et al.
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