Fern canned food with lingonberries (Vaccinium vitis-idaea) - a prospective product for the commodity brand of "The Yenisei Siberia" macroregion

The aim of the research was to assess the possibility of using the leaves of lingonberry (Vaccinium vitis-idaea) as an antimicrobial agent to increase the shelf life of ferns preserved by salting method. In model experiments, halophilic archaea cultures previously isolated by the authors, causing spoilage of salted ferns was used. The cultures were grown aerobically in a liquid nutrient medium at an optimal temperature with the addition of dry crushed lingonberry leaves. The starting titer of cultures before the introduction of lingonberry leaves was 5.6x107 cells per ml, which is 28 times higher than the maximum recorded number of these halophilic archaea in salted ferns. As control cultures of the same archaea without the addition of lingonberry leaves were used. It was found that the addition of lingonberry leaves had caused the death of halophilic archaea. With the leaf dosage of 130 mg/ml, the archaea population completely perishes after 16 hours of incubation, with the dosage of 26 mg/ml - after 100 hours of incubation, with the dosage of 13 mg/ml - after 140 hours of incubation. Aqueous extracts of the leaves have a similar effect. When using aqueous extracts in a dosage equivalent to 130 mg / ml, 26 mg / ml and 13 mg/ml of dry lingonberry leaves, the death of the population occurs after 185, 128 and 22 hours, respectively. An experiment with a fern artificially inoculated by halophilic archaea showed that the minimum dose of fresh lingonberry leaves, which prevents the spoilage of salted ferns, is 6.6-13.2 g/kg of the product. When using dry lingonberry leaves, the dosage should be 2 times reduced. Taking into account the results obtained, the fern canned with the use of lingonberry leaves can be offered as the product for the brand of the territory of the Yenisei Siberia.