ЭлБиб

организмов отмечается при соотношениях между грибками и молоком, равных

1:30—1:35, дрожжей — 1:35-1:50. Результаты выполненных исследований под-

твердили возможность регулирования активности развития микрофлоры кефирных

грибков в процессе сквашивания и состава грибковой закваски путем изменения

условий ферментации, что будет влиять на органолептические и микробиологиче-

ские показатели кисломолочных продуктов, производимых с её использованием.

Summary

The article gives the results of studying the influence of fermentation conditions on

the microbiological composition of the kefir starter used in the production of fermented

milks. The influence of fermentation temperature on the content of the main microflora

representatives is studied in the process of kefir grain cultivation in pasteurized skim

milk. It is shown that the temperature of the kefir grain cultivation affects the change

in the content of viable cells of lactic acid bacteria, yeasts and acetic acid bacteria in

a various way, due to their different growth speeds in milk and is to determine the

activity of lactic acid and spirit fermentation processes in the product manufacture. It is

established that increasing cultivation temperature results in the following: the content

of viable Lactococcuscells, which provide active acid-formation in the ripening process,

first increases, reaching its maximum in the interval (21—23)°C and then decreases.

The content of acetic-acid bacteria that influence the acid clot viscosity increases, and

the viscosity of yeast fermenting lactose decreases. The highest yield of acetic-acid

bacteria is observed at 23 °C, the highest yeast yield is observed at 18° C. The study

gives the regression equations that allow predicting the change of viable cells in the

main representatives of the fermenting microflora, depending on the fermentation

temperature. The regularities of changes of viable Lactococcus cells, yeast and acetic

acid bacteria during the fermentation of skim milk kefir grains, depending on the ratio

of grains and milk are studied and the regression equations, which faithfully reflects

the data dependencies, are given. It is revealed that with the milk proportion increase

in the studied range of the ratios the content of lactic acid bacteria decreases 1000

times or more, the highest quantitative content of the acetic acid microorganisms is

observed when the ratios between the grains and milk equals to 1:30—1:35, yeast —

1:35-1:50. The results of the research proved the possibility of regulating the activity

of kefir grain microflora development in the process of ripening and the grain starter

composition by changing the fermentation conditions, which will affect the organoleptic

and microbiological characteristics of fermented milk products produced with the kefir

grain microflora use.

Молочнохозяйственный вестник, №2 (22), II кв. 2016

176

РЕФЕРАТЫ

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