Slyvka . Biotechnology of creating bacterial preparation for cheese production. Manuscript

The thesis deals with the development of biotechnology to obtain bacterial preparation for cheese production in industrial conditions. Singled out and identified at the molecular genetic level cultures of natural ecological niche lactic acid bacteria (LAB) ? brine cheese, traditionally made in non-industrial conditions in the Carpathian region of Ukraine. Strains endowed with valuable technological and functional properties were used for constructing bacterial preparation "Herobakteryn" for cheese production in industrial conditions. To establish the optimal ratio in the LAB bacterial preparation cultures, one-strain bacterial concentrates were separately mixed together in various proportions and made with them experimental samples cheese. The optimal ratio of LAB in bacterial preparation, which is: Lactococcus lactis ssp. lactis ? 50, Lactobacillus plantarum ? 15, Enterococcus faecium ? 20, Leuconostoc mesenteroides ssp. mesenteroides ? 10 and Lactococcus garvieae ? 5 %. Made with them cheese was characterized to have the best consumer properties, compared with cheese, made with bacterial preparation with other LAB correlation. The preparation "Herobakteryn" was engineered, which is dry bacterial concentrate with the number of LAB 9,1х1011 CFU/g. The dose of bacterial preparation "Herobakteryn" for the production of cheese was found, that constitute 25 g/t of milk basis, providing the number of viable cells in the finished product of LAB ? 1х107 CFU/g. Brine cheese, made of bacterial preparation "Herobakteryn", meets the requirements of ISO 7065:2009 in organoleptic, physical, chemical and microbiological parameters. Keywords: brine cheese, lactic acid bacteria, creating bacterial preparation biotechnology, molecular-genetic methods, heterogeneous properties, functional properties.