Foods and raw materials. 2013

96 Pages·5.797 MB·Russian

by  коллектив авторов

ISSN 2310-9599 (Online). Foods and Raw Materials Vol.1 (No. 2) 2013

The Ministry of Education and ISSN 2308-4057 (Print)
Science of the Russian ISSN 2310-9599 (Online)
Federation

Kemerovo Institute of Food Editor-in-Chief
Science and Technology
Aleksandr Yu. Prosekov, Dr. Sci. (Eng.), Kemerovo Institute of Food

Science and Technology, Kemerovo, Russia

Foods and
Deputy Editor-in-Chief
Raw Materials

Olga V. Koroleva, Dr. Sci. (Biol.), Bach Institute of Biochemistry, Moscow,
Vol.1, (No. 2), 2013
Russia;

Zheng Xi-Qun, Dr., Prof., Vice President, Qiqihar University
Heilongjiang Province, Qiqihar, P.R. China.
ISSN 2308-4057 (Print)
ISSN 2310-9599 (Online) Editorial Board

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Kemerovo Institute of Food Sci-
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ence and Technology (KemIFST),
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Aram G. Galstyan, Dr. Sci. (Eng.), All-Russian Research Institute of Dairy
bul’v. Stroitelei 47, Kemerovo,
Industry, Moscow, Russia;
650056 Russia
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and Technology, Kemerovo, Russia;

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Signet for publishing
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December 23, 2013
Date of publishing
December 27, 2013 Anna I. Loseva, Cand. Sci. (Eng.), Kemerovo Institute of food
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Open price.

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ISSN 2310-9599 (Online). Foods and Raw Materials Vol.1 (No. 2) 2013

CONTENTS

FOOD PRODUCTION TECHNOLOGY
The Edition is registered by Feder-
al Service for Supervision in the Analysis of Living and Reproductive Parameters of Microorganisms
Sphere of Telecom, Information A. A. Maiorov…………………………………………………………………. 3
Technologies and Mass Communi- Effect of Freezing on the Biochemical and Enzymatic Activity of Lactobacillus
cations (Media Registration Certif- Bulgaricus E.V. Korotkaya, I.A. Korotkiy…………………………………….. 9
icate PI no. FS77-52352 Identification and Prevention of the Formation of Meat with PSE and DFD
dated December 28, 2012). Properties and Quality Assurance for Meat Products from Feedstocks Exhib-
iting an Anomalous Autolysis Behavior I. F. Gorlov, E. I. Pershina, and
S. L. Tikhonov…………………………………………………………………. 15
Regularities of the Drying of Lactulose Solutions O. V. Kozlova, A. I. Piskae-
va, V. F. Dolganyuk, and B. G. Gavrilov ……………………………………... 22
Developing Fermented Goat Milk Containing Probiotic Bacteria Chuluunbat
Opinions of the authors of pub- Tsend-Ayusha and Yoh-Chang Yoon…………………………………………. 30
lished materials do not always co-
incide with the editorial staff’s
viewpoint. Authors are responsible BIOTECHNOLOGY
for the scientific content of their
A Method for Processing of Keratin-Containing Raw Material Using
papers.
A Keratinase-Producing Microorganism Streptomyces Ornatus S 1220
33
Yu. Poletaev, O. V. Kriger, and P. V. Mitrokhin………………………………

Histidine Biotransformation Mediated by L-Histidine-Ammonia-Lyase
37
G. V. Borisova and O. V. Bessonova…………………………………………..

Identification of Industrially Important Lactic Acid Bacteria in Foodstuffs
42
A. Yu. Prosekov, O. O. Babich, and K. V. Bespomestnykh…………………...
The Edition « Foods and Raw Ma-
Investigation of the Biotechnological Activity of Direct-Set Starter Cultures in
terials» is included in the Russian
Structured Dairy Products A. N. Arkhipov, A. V. Pozdnyakova,
index of scientific citation (RISC)
and registered in the Scientific and K. A. Shevyakova…………………………………………………………. 46
electronic library eLIBRARY.RU Study of Physicochemical and Thermal Properties of L-Phenylalanine Am-
The information about edition is monia-Lyase O. O. Babich and E. V. Ulrikh…………………………………... 50
published in international reference
system of periodical and proceed-
ing editions of "Ulrich’s Periodi- PROCESSES, EQUIPMENT, AND APPARATUSES
cals Directory". OF FOOD INDUSTIRY
Intensification of Yeast Biomass Culturing in a Film Bioreactor N.A. Voinov,
O.P. Zhukova, and A.N. Nikolaev…………………………………………….. 57

STANDARDIZATION, CERTIFICATION, QUALITY, AND SAFETY

Aspects of Production of Functional Emulsion Foods L. V. Tereshchuk and
67
K. V. Starovoitova……………………………………………………………...

CHEMISTRY AND ECOLOGY

Kemerovo Institute of Food Sci- A Study of the Complexing and Gelling Abilities of Pectic Substances
ence and Technology (KemIFST), O. V. Salishcheva and D. V. Donya…………………………………………… 76
bul’v. Stroitelei 47, Kemerovo, Immobilization of chymotrypsin on magnetic Fe O nanoparticles
3 4
650056 Russia L. S. Dyshlyuk, M. V. Novoselova, and T. A. Rozalenok…………………….. 85

ECONOMY OF THE AGROINDUSTRIAL COMPLEX

Specific Development of the Baking Industry in Kemerovo Oblast
© 2013, KemIFST.
A. N. Kiryukhina and N. M. Guk……………………………………………… 89
All rights reserved.

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ISSN 2310-9599 (Online). Foods and Raw materials Vol.1 (No. 2) 2013
FOOD PRODUCTION TECHNOLOGY

ANALYSIS OF LIVING AND REPRODUCTIVE PARAMETERS
OF MICROORGANISMS

A. A. Maiorov

Siberian Research Institute for Cheese-Making,
Russian Academy of Agricultural Sciences,
ul. Sovetskoi Armii 66, Barnaul, 656016 Russia,
phone: [phone], e-mail: [email protected]

Received August 18, 2013; accepted in revised form September 3, 2013

Abstract: A probability correlation between various transitions and the number of microorganisms at different stages of
growth has been analyzed. Comparison of the given parameters with those of the environment (temperature, active acid-
ity, oxidation-reduction potential, etc.) allows defining the influence of each parameter. The obtained results and corre-
lations can be recommended for modeling the growth of microorganisms in different environments, cheese mass being
one of them.

Key words: microorganism growth, environment, cheese, cultivation process, optimization algorithm

UDC 637.1
DOI 10.12737/2045

The ability of microorganisms to grow plays an im- considered such a system [11, 13]. The main physical
portant role in dairy production [1, 2]. The microorgan- and chemical processes in cheese are influenced by fer-
isms, owing to enzymes they produce, impact the tex- ments, i.e., chemical components that make up the
ture, smell, and flavor of a dairy product. The probiotic cheese mass. Microorganisms are actively involved in
characteristics of such a product play an important role, this process as they take up nutrients, release metabolic
too. To ensure successful reproduction of microorgan- products, and change the environment. Their activity
isms, appropriate growth conditions must be provided. during cheese ripening can only be affected by changing
Reproductive capacity is best assessed by using the the temperature. A decrease in the temperature results in
probability theory. In this case, the probability of divi- the reduced reproductive rate; an increase in the temper-
sion of one cell living in specific conditions, character- ature accelerates the rate of cell division.
ized by the presence and concentration of a substrate, The majority of cheeses ripen within a temperature
water activity, active acidity, the salt weight fraction, range of 8–20оС. During cheese ripening, its moisture
and a number of other parameters that influence the content changes owing to water evaporation off the sur-
cell’s life, is calculated [3, 5, 7]. face. This content is not large as opposed to the total
This can be done on the basis of either special or cheese mass, but it can be of paramount importance as it
previously conducted experiments provided that the influences the life of microorganisms.
conditions of such experiments were recorded. Both Therefore, cheese can be referred to a group of sys-
methods require compiling a rather large database that tems with partially controlled parameters. In practical
helps predict the behavior of bacteria in any given con- terms, it means that the living conditions of microorgan-
ditions. As complicated as it may seem at first glance, isms inside cheese mass can only be controlled by
this task requires a strictly formalized approach to the changing its ripening and storage temperature.
description of the properties of both microorganisms The manufacture of fermented milk products is con-
and their environment. The present-day methods of trolled more easily. Fermented milk products are nor-
mathematical modeling make it possible to predict the mally manufactured in tanks equipped with a tempera-
behavior of objects and their interaction with the envi- ture control system (cooling and heating) and agitators.
ronment [6, 10]. This setup makes it possible to stir the mass during pro-
As regards the growth of microorganisms, a distinc- duction and influence the temperature. Moreover, vari-
tion should be made between a closed (uncontrolled) ous ingredients that influence the living conditions of
and controlled environment. Partially controlled systems microorganisms can be added to the mixture. Such in-
can also exist. An uncontrolled system is such that is not gredients may be salt, sugar, flavoring agents, preserva-
exposed to external influences or when such exposure is tives, emulsifiers, stabilizers, etc. This system, although
negligible. The ideal uncontrolled system is a thermally isolated from external influences, can be controlled in a
insulated and hermetically sealed tub containing a sub- wider context. However, the volume of this system and,
strate with the original number of microorganisms. consequently, its resources are limited, which means
Nominally, cheese mass at the ripening stage can be that only a certain number of microorganisms can be

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ISSN 2310-9599 (Online). Foods and Raw Materials Vol.1 (No. 2) 2013
grown in this volume. Their maximum concentration is generation, for instance, 0.5 h. A differential curve can
limited not only by the nutrients in the substrate but also then be built, which, in its simplest form, is a difference
by a variety of other factors. in the microflora population at the previous and the next
A so-called flow-through fermenter that ensures sampling interval:
control over the living conditions of microorganisms
(bacteria) is used to produce various biopreparations. In D = Qi+1 – Qi.
addition to agitators and temperature control tools, such
machines are also fitted with a waste products discharge Ideally, each cell of microorganisms is divided in two:
system, a nutrient supply system, and a system that reg-
ulates the gas-phase composition supplied to the sub- Qi+1 = 2Qi;
strate. This fermenter must be equipped with special
tools to control the parameters of cultivation of micro- i.e., the population of microorganisms doubles at every
organisms. The main output controlled parameter can be interval.
either the volumetric number of microorganisms (bio- In practical terms, not all microorganisms are capa-
mass volume) or the concentration of waste products ble of division.
produced by microorganisms (ferment). These two indi- The division capability is determined by a combina-
cators do not always correlate with each other. In this tion of factors and can be defined as follows:
event, it is important to have information on how the
qualitative and quantitative parameters of the substrate Qi+1
(environment) affect the output parameters (the number Кi = –––––,
of microorganisms and the concentration of the ferment 2Qi
of interest). This information is obtained through special
tests by varying environmental parameters and measur- where Qi+1 is the number of microorganisms in the
ing the efficiency of separate and cumulative influence next generation; Qi is the number of microorganisms in
of the environmental parameters. On the basis of the the previous generation; and Кi is a coefficient that
obtained regularities, a cultivation control program is characterizes what portion of microorganisms achieves
formed to determine the main and supplementary algo- their capacity to divide.
rithms of cultivation optimization [14, 15]. This coefficient can be interpreted as a cell division
By analyzing the capabilities of various systems, it is probability at interval i. This helps calculate the proba-
possible to determine ranges of their controllability and bility of cell division at every division stage. In this
build a control algorithm focused on the optimization of case, it is more accurate to speak not about the cell divi-
the output parameter. sion probability but about a cell division coefficient at a
In practical terms, there is a necessity to analyze the given stage, which is a cumulative influence coefficient
dynamics of bacterial flora growth in a given environ- embracing all factors affecting the microorganisms.
ment. With a high microorganism concentration in a When the general influence regularities of each fac-
volume unit, the population influence on the chemical tor on the probability of MO cell division are known, it
composition of the environment is very significant and is possible to determine the share of influence of each
often plays a decisive role. Special chemostats that en- factor at various stages.
sure steady cultivation conditions can be used for quite When analyzing a population change as an elemen-
an accurate study of the influence of environmental pa- tary process of cell division, the approach based on the
rameters on the growth of microorganisms [12, 13]. assessment of division probability becomes appropriate.
When cultivating in a changing environment, it is As a matter of fact, the reproduction of microorganisms
more difficult to analyze the effect of individual factors, is based on the division of individual microorganisms,
which leads to the ambiguous interpretation of the ob- and the population growth, on the whole, depends on
tained results. A more detailed picture of the growth of what portions of the microorganisms will divide. In oth-
microorganisms in an environment can be obtained using er words, the division process can be thought of as ran-
the living environment reconstruction method (LER). dom or stochastic. A cell transition from being undivid-
Analysis of the dynamics of microflora growth in cheeses ed into being divided (two cells) is a discrete process.
is an example of the application of this method. The probability of division, in this case, is a function of
The growth of microflora in cheese is assessed by a whole number of factors, a time factor being one of
the results analyzed at different production stages. As many.
cheese transitions from one stage to the next, it is very In some cases, this factor can be of paramount im-
difficult to take into account the influence of various portance since normally the microflora growth is de-
factors on both the cheese and its microflora. In reality, scribed in “number”–“time” coordinates.
as each factor is a time-dependent variable, it is a chal- The use of random processes to describe microor-
lenging task to measure a share of influence that each of ganism growth allows moving on to criterial assess-
them exerts on the microflora growth. ments, which are very important when studying regular-
Additional information relating to the influence of ities based on the multistage influence of many factors.
such factors can be obtained on the basis of the dynam- When using deterministic functions, any indicator
ics of changes in the microflora population. For this can be calculated with a 100% certainty by changing its
purpose, time sampling of the microflora growth at giv- functionally dependent argument; this, however, cannot
en intervals must be conducted. The sampling interval be applied to cell division. Even when dealing with
must be proportionate to the period of microorganism strictly defined parameters of reproduction environment

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ISSN 2310-9599 (Online). Foods and Raw Materials Vol.1 (No. 2) 2013
and a strictly selected strain of microorganisms, it can- In mathematical terms, it is not quite appropriate to
not be stated with assurance that a cell will divide into use the system of differential equations to describe the
two cells at a strictly determined interval (for instance, reproduction of microorganisms as it can be used only
23.4 minutes). This only means that a cell division pro- for continuous functions, whereas the division process
cess can occur within 22–25 minutes under specific in itself, as it has been previously stated, is discrete, i.e.
cultivation conditions. In other words, there is a high discontinuous.
probability that a cell will divide between the 22nd and Speaking about the application of mathematical sys-
25th minutes of cultivation. In terms of the strict word- tems, it is worth noting that the queuing theory along
ing, one should speak of the probability of cell division with the Markov chains is an effective method of ana-
within a given timeframe. A cell division probability lyzing the reproduction of microorganisms. [17]
curve can be asymmetrical due to the different nature of Thus, transition from one state to another can be de-
restrictions which accelerate or decelerate the division scribed by calculating the probability or intensity of
process. Variations in the cultivation conditions change transitions. The reproduction process can be represented
both the coordinates of the curve maximum point and as a transition from one state to another.
the steepness of the ascending and descending slopes. All microorganisms (cells) can be conventionally
When the cultivation conditions move outside of an divided into three groups representing different states.
optimal zone, the probability decreases; as the distance The first group includes microorganisms that are capa-
grows, the probability value becomes more negligible. ble of dividing within the timeframe of one generation
The envelope of these curves represents a biokinetic (the productive category).
zone, i.e., a zone where the existence of microorganisms The second group includes microorganisms that are
with a specified probability is possible. presently nonproductive but have the potential to divide
The cell division probability describes an increment at the next stages (the reversible category). This catego-
or, rather, an increment rate over time. To complete the ry can be further divided into subcategories depending
picture, it is necessary to consider the duration of a cell on their previous history. This category must include
reproduction age, which can be quite lengthy but not cells in an adaptation state after division, cells exposed
lead to the increase in cell population. Finally, an im- to mutation or antagonistic pressure from other cells, or
portant element in the overall picture of the growth of cells deprived of sufficient nutrition, etc. These factors
microorganisms is the end of their life or the cell death. can be specified when modeling biochemical and bio-
Depending on the environmental conditions, micro- physical processes. In any case, it is assumed that cells
organisms can stay at each ‘stage of life’ for a different that belong to this category maintain the potential for
period. On the whole, life cycle duration for a microor- future division.
ganism can be assessed on the basis of the probabilities
for such microorganisms to stay in three main states.

1 1 I+1 I+1
DDKoI K/V DVI V/K DIK+1 K/V DVI+1 V/K DKI+n DVI+n
1
K/R 1 R/K KI/R+1 I+1R/K
DIR IR+/1R DIR+1 DIR+n
1 1 I+1 I+1
K/N R/R(N) K/N R/R(N)
DNI DIR(N) DNI+1 DIR+(1N) DNI+n DRI+(nN)

Fig. 1. Pattern of microorganism division.

The third group comprises microorganisms whose ber of cell divisions even when reproduction conditions
reproductive capability is irreversibly lost (the irreversi- are favorable. Part of a cell population can be exposed
ble group). This group cannot be identified by microbio- to mutation as a result of errors accumulated during
logical tests such as inoculation of media but can distort successive generations, and, consequently, take on new
the interpretation of the dynamics of growth of microor- properties; the other part loses the capability to repro-
ganisms when the population is measured by nephelo- duce owing to irreversible changes in the genetic appa-
metric or turbidimetric analysis. This subtle detail of ratus.
using population data should be taken into consideration When building a mathematical model of population
as it plays an important role in building an accurate development based on the Markov chains, an overall
model and interpreting test results. Regarding lactate schematic diagram can be represented by a marked
microflora, it is assumed that cells formed as a result of graph that includes all states of the system with the
mother-cell division are equal. Accumulation of defects specified transition intensities (Fig. 1). The number of
leading to infertility of cells happens with an equal de- states depends on the complexity of the process model
gree of probability for both branches that evolve in the under consideration.
reproduction process. It does not mean a limitless num-

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ISSN 2310-9599 (Online). Foods and Raw Materials Vol.1 (No. 2) 2013
At the initial stage, there is a population containing
D of microorganisms. Influenced by a combination of
1 S
2
internal and external factors, the population transits into
state V with a number of productive units equal to D V, 21
1
thus, distinguishing N (irreversible) and R (reversible) 12 S3
13
categories with populations D N and D R, respectively.
1 1
The transition intensity from state K into states V, N, S1 34
2
and R is described by coefficients λ1 (τ), λ1 (τ) 41
K/V K/N , 15 S4
and λ1 (τ). The value of these coefficients depends
K/R S
on the combination of factors that influence the popula- 5
tion. When there exists a probability of reverse transi-
tions, appropriate coefficientsλ can be used to de- Fig. 2. State graph of the system of microorganisms.
n/i
scribe the processes. Each transition may be character-
Based on the assumption that the number of micro-
ized by certain intensities. In this case, based on the
organisms found in an environment in any state of sys-
given definitions, part of the reversible category can
tem S is a random value with an exponential distribu-
replenish the productive category in the next reproduc- i
tion function and transition intensity at this stage (λ ),
tion period; the remaining part of the reversible category i
may transit into the similar category during the future the reproduction process corresponding to the flow
reproduction process. graph can be described by a system of equations:
In terms of the formal approach, the part of the re-
versible category that transits into the similar category PPPPPPP((((((((((τττττ(cid:306)ττ(cid:306)(cid:306))))))))))) (((((((((((cid:540)(cid:540)(cid:540)λλλλλλλ (cid:540)(cid:540)(cid:540)λλλλλλλ (cid:540)(cid:540)(cid:540)λλλλλλλ 2222222222(cid:540)(cid:540)(cid:540)λλλλλλλ (cid:540)(cid:540)(cid:540)λλλλλλλ ))))))))))PPPPPPP(((((((((((cid:306)(cid:306)(cid:306)τττττττ)));;;)))))));;;;;;;
1 2222222211111111 1111111122222222 1111111133333333 4444444411111111 1111111155555555 11111111
of the next period can be considered as a part of the
PPPPPPP((((((((((τττττττ(cid:306)(cid:306)(cid:306))))))))))) (((((((((((cid:540)(cid:540)(cid:540)λλλλλλλ (cid:540)(cid:540)(cid:540)λλλλλλλ ))))))))))PPPPPPP(((((((((((cid:306)(cid:306)(cid:306)τττττττ))))))))));;;;;;;;;;
irreversible category as it plays the same role in popula- 2 1111111122222222 2222222211111111 11111111
PPPPPPP((((((((((τττττ(cid:306)ττ(cid:306)(cid:306))))))))))) (cid:540)(cid:540)(cid:540)λλλλλλλ PPPPPPP(((((((((((cid:306)(cid:306)(cid:306)τττττττ)))))))))) (cid:540)(cid:540)(cid:540)λλλλλλλ PPPPPPP(((((((((((cid:306)(cid:306)(cid:306)τττττττ))))))))));;;;;;;;;;
tion development as the irreversible group under the 33333333 1111111133333333 11111111 3333333344444444 33333333
steady process of changing environmental parameters. PPPPPPPPPPP((((((((((((((((τττττττ(cid:306)ττ(cid:306)(cid:306)ττ(cid:306)(cid:306))))))))))))))))) (cid:540)(cid:540)(cid:540)(cid:540)(cid:540)λλλλλλλλλλλ PPPPPPPPPPP(((((((((((((((((cid:306)(cid:306)(cid:306)(cid:306)(cid:306)τττττττττττ)))))))))))))))) 2222222222222222(cid:540)(cid:540)(cid:540)(cid:540)(cid:540)λλλλλλλλλλλ PPPPPPPPPPP(((((((((((((((((cid:306)(cid:306)(cid:306)(cid:306)(cid:306)τττττττττττ))))))))))))))));;;;;;;;;;;;;;;;
44444444 3333333344444444 33333333 4444444411111111 44444444
However, for building an accurate model and for the PPPPPPP((((((((((τττττττ(cid:306)(cid:306)(cid:306))))))))))) (cid:540)(cid:540)(cid:540)λλλλλλλ PPPPPPP(((((((((((cid:306)(cid:306)(cid:306)τττττττ)))))))))),,,,,,,,,,
55555555 11111115555555 5555555 1 5 5
correct interpretation of its behavior during research, the

transition structure should be kept in the state as it is
where P(τ) is probability that a microorganism at time
shown in Fig. 1. i
The pattern shown in Fig. 1 can be replaced with a τ is in state Si.
recursive pattern, i.e., repeating itself at every stage of By analyzing the correlation between various transi-
reproduction. Then, as was mentioned before, the repro- tion probabilities and the number of microorganisms at
duction pattern will have five groups of microorganisms different stages of growth and by measuring these pa-
(five states). In reality, there are three groups involved rameters against those of the environment (temperature,
in the pattern: productive, reversible nonproductive, and active acidity, oxidation-reduction potential, etc.), it is
irreversible nonproductive (dying cells). The fourth and possible to determine the degree of influence that each
fifth groups are made of a hypothetical part of microor- of them exerts. The obtained results and correlations can
ganisms consisting of microorganisms in a metastable be used in further modeling the growth of microorgan-
state and a group that represents a new generation, i.e., a isms in different environments, cheese mass being one
productive group from the previous generation doubled of them.
in number. All probabilities can become permanent provided
The state graph for such system is shown in Fig. 2. the cultivation conditions remain invariable.
A group of microorganisms in state S (the metastable Trial experiments in modeling the growth of
1
state) transits into states S (the reversible group) and S microorganisms in a closed uncontrolled environment
2 5
(the irreversible group). Part of microorganisms transits with a limited supply of nutrients, have proved that a
from state S into state S (the productive group). The suitable model created on the basis of the approach
1 3
intensity of transitions from one state to another is char- suggested in this article, is quite possible.
acterized by appropriate coefficientsλ .
i

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dustry, Produkt BY (Product BY), 2008, no. 11. http://www.produkt.by
9. Borunova, S.B., and Furik, N.N., Analiz vyzhivaemosti termofil'nykh molochnokislykh mikroorganizmov pri zamo-
razhivanii (Analysis of survival capabilities of thermophilic lactate microorganisms during freezing) in Sovremennye
tekhnologii sel'skokhozyaistvennogo proizvodstva: materially XIV Mezhdunar. nauch.-prakt. konf. (Present-day
Technologies in Agricultural Production: Proceedings of the ХІV International Research and Practice Conference),
Grodno, 2011, part 2, pp. 273–274.
10. Glazova, A.A., Botina, S.G., and Tipiseva, I.A., Ustoichivost' otechestvennykh proizvodstvennykh kul'tur bakterii
roda Lactobacillus k antibakterial'nym preparatam (Resistance of nationally manufactured Lactobacillus bacteria
cultures to antimicrobials), in Sbornik trudov Moskovskogo gosudarstvennogo universiteta pishchevykh proizvodstv
(Collected Works of Moscow State University of Food Industries), Moscow, 2010, pp. 67–77.
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13. Knyazhev, V.A. and Tutel'yan, V.A., Mikroorganizmy i pishcha. Risk i pol'za (Microorganisms and food: Risks and
benefits), Vestnik Rossiiskoi akademii meditsinskikh nauk (Herald of the Russian Academy of Medical Sciences),
2000, no. 12, pp. 3–6.
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tritional environments for bifidus bacteria), Molochnaya promyshlennost' (Diary Industry), 2010, no. 1, pp. 20–21.
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Khranenie i pererabotka sel'khozsyr'ya (Agricultural Commodities Storage and
Processing), –
–

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ISSN 2310-9599 (Online). Foods and Raw Materials Vol.1 (No. 2) 2013

EFFECT OF FREEZING ON THE BIOCHEMICAL
AND ENZYMATIC ACTIVITY OF LACTOBACILLUS BULGARICUS

E.V. Korotkaya and I.A. Korotkiy

Kemerovo Institute of Food Science and Technology,
bul'v. Stroitelei 47, Kemerovo, 650056 Russia,
phone/fax: [phone], e-mail: [email protected]

Received March 1, 2013; accepted in revised form April 1, 2013

Abstract: The problem of preserving the viability, stability and activity of thermophilic lactic acid bacteria Lactobacil-
lus bulgaricus upon freezing is considered. The effect of different freezing conditions and low-temperature storage on
the biochemical and morphological properties and stability of the DNA of L. delbrueckii ssp. bulgaricus has been inves-
tigated. Sensory evaluation has been carried out for non-frozen bacterial starter cultures containing L. bulgaricus, and
their basic physical and chemical parameters (titratable and active acidity and relative viscosity) have been determined.
The influence of low temperature on these parameters has been investigated. The effect of freezing and low-temperature
storage on the antagonistic activity of L. delbrueckii ssp. bulgaricus strains has been elucidated. The optimum freezing
and storage temperatures for the starters containing L. bulgaricus have been determined.

Key words: freezing, low temperature storage, biochemical and morphological properties of L. bulgaricus, antagonistic
activity

UDC 573.4.086.13
DOI 10.12737/2046

INTRODUCTION EXPERIMENTAL
The quality of cultured dairy foods depends directly Bacterial starters were obtained from lyophilized
on their production technology and on proper selection, bacterial starter cultures produced by Barnaul’skaya
preservation, and subsequent culturing of the starter Biofabrika Co. (L. Bulgaricus; BBV = Bulgarian bacil-
microflora. The microorganism conservation methods lus, viscous; BBNV = Bulgarian bacillus, nonviscous)
known today consist in bringing the vegetative cells of and from the L. bulgaricus strains В-3964, В-6516,
the microorganisms into an anabiotic state. Since these В-3141, В-6543, and В-6515 from the Russian National
cells are incapable of passing to the endogenous dor- Collection of Industrial Microorganisms (RNCIM) at
mancy state, immersing them into exogenous dormancy the Institute of Genetics and Selection of Industrial Mi-
(by drying, lyophilization, freezing, etc.) and bringing croorganisms.
them out of this state produce stressful situations that The lactic acid bacteria culturing medium was re-
cause death of a considerable part of the microorganism constituted nonfat dry milk (RF State Standard GOST R
population and lead to phenotypic and genotypic chang- 52090-2003), which had no off-flavors or foreign odors
es. Bacterial cells are known to induce nuclease in re- and did not contain inhibitors.
sponse to a cold shock, so the lethal effect of low tem- The milk was sterilized in an autoclave (steam steri-
peratures is due to DNA destruction [1, 2]. lizer, DGM-500 model) for 10–15 min at a pressure of
Advantages of freezing technologies and low- 0.1 MPa and a temperature of 121 ± 2°С.
temperature storage of bacterial starter cultures over the The laboratory fermentation starter was prepared
other conservation methods are that they are simple and under sterile conditions in an abacterial air environment
convenient, require only a small amount of preparative PCR box (Laminar-S). Lyophilized starter cultures were
work, and allow rapid recovery of the stored material introduced into sterile milk cooled to 38–39°С, which
from the frozen state. Compared to drying and lyophi- was then thoroughly stirred. Fermentation was per-
lization, freezing causes less damage to microorganism formed in a TSO-1/80 SPU thermostat at 40–41°С until
cultures and leaves them more viable [1, 3–5]. In addi- the formation of a clot of desired quality.
tion, freezing rarely induces genetic changes [1, 3, 4, 6]. The starter cultures were frozen at –45, –25,
The purpose of this work was to study the effects of or –10°С in air and in a liquid coolant (ethanol). Freez-
various freezing temperatures and conditions and low- ing was carried out in special-purpose low-temperature
temperature storage conditions on the biochemical chambers.
properties, enzymatic activity, morphology, and genetic The starter culture temperature during freezing was
stability of thermophilic lactic acid microorganisms of measured with chromel–copel thermocouples, whose
the L. bulgaricus genus. signal was received by an MVA-8 analog input module

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ISSN 2310-9599 (Online). Foods and Raw Materials Vol.1 (No. 2) 2013
and an AS-4 interface transformer and was recorded on Table 1. Characteristics of the fresh bacterial starters
a personal computer.
The DNA of lactic acid bacteria was isolated using a Lactic acid
Bacterial Relative
bacterial genomic DNA isolation kit (Sintol, Moscow) microorganism pH
culture viscosity
[7]. The 16S rRNA gene was amplified on a Tertsik content, CFU/cm3
amplifier (DNK-Tekhnologiya, Moscow) using thermo- BBV 6.0 · 109 4.2 4.31
BBNV 3.0 · 109 4.2 1.75
stable Taq polymerase (SibEnzim, Novosibirsk) accord-
В-3964 4.5 · 109 4.2 1.72
ing to the manufacturer’s recommendations. The fol-
В-6516 5.0 · 109 4.0 1.80
lowing species-specific primers were used in amplifica-

tion: 16SbulF: 5’- CAA CAG AAT CGC ATG ATT
160
CAA GTT TG (26) and 16SbulR: 5’- ACC GGA AAG
140
TCC CCA ACA CCT A (22) [7].
The antagonistic activity of L. bulgaricus was de- 0y, Т 120
tseurrmfaicnee do fb yd epnesrpe ennudtirciuelnatr -mstreodkiuem c oncuol. tu2r.i nEgx [p8e]r iomne tnhtes ble acidit 18000
wgreorwe np ienr floiqrmuiedd n uotnri e1n6t -m teod i1u6m-h n-oo.l d1 . bacterial cultures Titrata 4600
Liquid nutrient medium no. 1 had the following 20
composition: skim milk hydrolysate (amine nitrogen, 0
2 4 6 8 10 12 14 16 18
200–250 mg%), 250.0 mL; concentrated yeast autoly-
Time, h
sate (amine nitrogen, 200–250 mg%), 100.0 mL; agar,
Fig. 1. Titratable acidity as a function of fermentation
0.8 g; distilled water, to 1 L; 20% NaOH solution, to рН
time: ■, BBNV; ▲, BBV; , В-6516; , В-3964.
6.4 ± 0.1. Dense nutrient medium no. 2 had the follow-

ing composition: skim milk hydrolysate (amine nitro-
The variation of the titratable acidity of milk during
gen, 200–250 mg%), 250.0 mL; concentrated yeast au-
clotting is illustrated in Fig. 1.
tolysate (amine nitrogen, 200–250 mg%), 100.0 mL;
All of the bacterial starters had the necessary acidity.
agar, 20.0 g; distilled water, to 1 L; 20% NaOH solu-
The relative viscosity of the bacterial starter obtained
tion, to рН 6.4 ± 0.1.
using BBV was 2.6 times higher than that of the starters
The morphological properties of thermophilic lactic
from the nonviscous starter cultures.
acid bacterial cultures were studied by immersion mi-
The next step of our study was investigation of the
croscopy using a Rathenow microscope with lens 90.
effect of low temperature on the viability of the starter
The specimens were stained by Gram’s method or with
microorganisms.
methylene blue.
The freezing resistance of microorganisms depends
The following physical and chemical properties of
on several factors, including the microorganisms’ genus
the laboratory fermentation starters were determined:
and species, the stage of their development, tempera-
titratable and active acidity (рН), relative viscosity at
ture, freezing rate, freezing medium, and storage time.
25°С (measured with Ostwald’s capillary viscometer),
The effect of low temperature on microorganisms is
number of viable lactic acid microorganisms (measured
characterized in terms of intracellular and extracellular
by the limiting dilution analysis), and pathogenic micro-
changes. The heaviest damage is caused by intracellular
flora content (quantified according to the USSR State
ice formation, which disrupts plasma membranes and
Standard GOST 9225-84).
cell walls. In addition, ice formation increases the con-

centration of intracellular and extracellular solutions,
RESULTS AND DISCUSSION
and this leads to protein denaturation and to the disrup-
The most important properties characterizing the in-
tion of permeability barriers [2].
dustrial applicability of a starter culture are its acid pro-
The fresh starters were poured into 10-mL test-tubes
duction capacity and fermentation activity, the structural
under sterile conditions and were then frozen
and mechanical properties of its clot, the micropattern
at –45, –25, or –10°С in air or in the liquid coolant. Af-
and organoleptic properties of the resulting clot, and
ter freezing, the tubes with fermentation starters were
viable microflora content.
stored in heat-insulated containers at the temperature
The bacterial starter cultures obtained in this study
equal to the freezing temperature. The frozen starters
were characterized by a white, delicate, and uniform
were stored for 6 months.
clot with slight signs of whey separation. The fermented
The frozen starters were examined to determine their
milk clots were readily dividable and acquired a uni-
microbiological, biochemical, and physicochemical
form texture upon stirring. All of the starters had a
characteristics. Before being examined, the starters fro-
pleasant odor, a fermented milk flavor, and no off-
zen at –10°С were thawed in a refrigeration chamber at
flavors or off-odors. The color of the clot was milk
4–8°С. The starters frozen at –25 or –45°С were thawed
white and was uniform throughout the product bulk.
in a water bath at 20°С.
There was no pathogenic microflora in the laboratory
The data characterizing the dependence of lactic acid
starters. The lactic acid microorganism content and
microorganism content of the laboratory starters on the
some physical and chemical properties of the fresh bac-
terial starter cultures are listed in Table 1.

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