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 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.

1. Nastol'naya kniga proizvoditelya i pererabotchika plodoovoshchnoj produkcii. Pod redakciej N.K. Sinha, I.G. H'yu. Perevod s angl. yaz. – SPb.: Professiya, 2014. – S. 467-485.

2. Suzanne Johanningsmeier. 2007. Effect of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations. Journal of food science. – Vol. 72, Nr. 5. – 2007, 166.

3. Ahmetova L.I., Perevalova E.YU., Rozanova S.M. Bakterii roda Leuconostoc: klinicheskoe znachenie, identifikaciya, chuvstvitel'nost' k antibiotikam. Tom 3. – 2001. – S. 49.

4. Vyshchepan A.G., Mel'man M.E. Fiziko-himicheskie osnovy soleniya i kvasheniya ovoshchej. Gostorgizdat – 1952. – S.3-140.

5. Orlov N.P. Proizvodstvo, hranenie i realizaciya soleno-kvashenyh ovoshchej i plodov. – K.: Urozhaj, 1989. – S.6-46.

6. The gram-positive cocci: part II: Streptococci, Enterococci, and the «streptococcus-like» bacteria. In: Koneman E.W., Alien S.D., Janda W.M., Schreckenberger P.S., Winn W.C., editors. Color atlas and textbook of diagnostic microbiology. Philadelphia: Lippincott – 1997. – P. 577-651.

7. Hutkins R.W. Microbiology and technology of fermented foods. IFT Press Blackwell Publishing, 2006. – 473.

8. Pederson S.S., Albury M.N. The sauerkraut fermentation / NY Sta. Agric. Exp. Sta. // Geneva Bull., 1969. – 824 s.

9. GOST 10444.11-2013 «Mikrobiologiya pishchevyh produktov i kormov dlya zhivotnyh. Metody vyyavleniya i podscheta kolichestva mezofil'nyh molochnokislyh mikroorganizmov».

10. GOST ISO 750-2013 «Produkty pererabotki fruktov i ovoshchej. Opredelenie titruemoj kislotnosti».

11. Dzh. M. Dzhej, M. Dzh. Lessner, D.A. Gol'den. Sovremennaya pishchevaya mikrobiologiya. Per. 7-go angl. izd. – M.: BINOM. Laboratoriya znanij, 2017. – 886 s.

12. TR TS 021/2011 «O bezopasnosti pishchevoj produkcii» № 880 ot 09.12.2011 g.