Study of the influence of antagonist cultures on technically harmful microorganisms in the process of creaming and subsequent storage of cream

Abstract

The article presents the results of studies on the influence of antagonist cultures on technically harmful microorganisms in the process of fermentation and subsequent storage of cream. The study showed that the antagonistic activity of antagonist cultures in the cream against technically harmful microorganisms is a strain-specific characteristic and depends on the stages of the technological regime, as well as on the initial dose of the antagonist culture added to the cream. For example, for propionic acid bacteria Propionobacterium freudenreichii 2017 MHO-K, the intensity of antagonistic activity increased after cooling of fermented cream samples to 4 ± 2°C and storage. The active application dose for Propionobacterium freudenreichii 2017 MHOK when exposed to Fusarium oxysporum mold was 1 10⁵ CFU/cm³ (the minimum of the studied dosages), and for Lactococcus lactis subsp. cremoris 2717 М-А – 5 10⁵ CFU/cm³ (the maximum of those studied). Thus, when choosing antagonist cultures as protective ones in the manufacture of fermented milk products based on cream, one should take into account the conditions under which antagonism should manifest itself (type of raw milk, technological regimes for manufacturing the product) and the dose of introducing the antagonist culture into cream.