Investigation of the possibility of obtaining associative starter culture for kurunga

The aim of the study was to obtain an associative kurunga starter culture by autoselection of the kefir starter culture microflora. The object of the study was kefir starter culture obtained by fermenting skim, pasteurized at 94 + 2 °C, cooled to the fermentation temperature of milk with kefir fungi in a ratio of 50:1 respectively. The results of the study on the creation of microbial consortium of kurunga starter culture by long-term cultivation of kefir starter culture and thermophilic lactobacilli Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus were given at pH 4-4.5 in various ratios 1:0.7:0.7; 1:0.5:0.5; 1:0.3:0.3 respectively. During 72 h of cultivation of combined starter cultures, the dynamics of the quantitative ratio of the main groups of microorganisms of thermophilic and mesophilic lactobacilli, lactococci, lactose and non-fermenting lactose yeasts, and bite-acid bacteria were studied. Quantitative accounting was carried out by the number of colony-forming units (CFU / cm3) when seeding cell suspensions from corresponding dilutions on the following nutrient media - MRS, M17, potato-lactose and potato-sucrose agar, hydrolyzed milk with a pH of 4-4.5. Adding active acid-forming agents Lactobacillus delbrueckii ssp. to kefir starter culture bulgaricus and Lactobacillus acidophilus accelerates reaching active acidity in the fermented mixture to pH 4.2. To maintain the pH level of 4-4.5 required for autoselection, the samples under study were deoxidized daily to 170 °T with cooled pasteurized skim milk. It has been established that by cultivating kefir starter culture, Lactobacillus delbrueckii ssp. bulgaricus and Lactobacillus acidophilus in a ratio of 1:0.5:0.5 respectively, at pH 4-4.5 for 72 at 30 °C, it was possible to obtain microbial consortium identical in composition to the microflora and qualitative characteristics of kurunga.