• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The complex enzymatic preparation is composed of the proteases of molds, of Penicillium candidum or Penicillium roqueforti, which do not form any bitter peptides, and of autolysates of lactic bacteria Streptococcus lactis or Lactobacillus casei. Adding this preparation to milk permits shortening by half the period of time required for ripening of cheeses. The product has a good taste and more plastic consistency.
    公开号:SU897201A1
    申请号:SU772526902
    申请日:1977-10-03
    公开日:1982-01-15
    发明作者:Калиновски Леонард；Фронцкевич Эльжбета；Янишевска Леонарда；Павльик Анна；Кикольска Данута；Писарэк Ежи；Шадковска Маря；Сьвитач-Томашэвска Ядвига
    申请人:Институт Пшемыслу Млэчарскего (Инопредприятие)；
    IPC主号:
    专利说明:

    (54) ENZYME PREPARATION FOR MATURITY PRODUCTION
    one
    FIELD OF THE INVENTION The invention relates to the microbiological and cheese making industries and concerns an enzyme preparation for the production of cheeses.
    A known hydrolyzate of lactic acid bacteria is used to accelerate the ripening of cheese and regulate the ripening process of Estonian cheese, which is obtained from a mixture of several types of lactic acid bacteria, which are hydrolyzed with pepsin and sodium carbonate in milk. As a result, part of the cellular enzymes undergo partial inactivation 1.
     The closest in technical essence and the achieved positive. The proposed effect to this invention is an enzyme preparation for the maturation of cheeses and accelerating the formation of a bite, including, along with food lipases or peptidases and sodium chloride, dry intracellular proteases of the mold Penicillim rogue forti 12.
    However, this preparation is expensive because it contains a lipase of animal origin.
    The purpose of the invention is to reduce the cost of the target product.
    The goal is achieved by the fact that the enzyme preparation, which includes .. dry intracellular proteases of the mold - Penicillium, additionally contains the enzyme preparation of the streptococcus lactic acid strain Streptococcus lactis T-54 or Streptococcus lactis 147 with a proteolytic activity of 70 units / g or enzyme
    10 extract of Lactobacillus casei X-10 lactobacillus strain with proteolytic activity of 140 U / g, and from the intracellular mold proteases Repis Ilium, the strain of the pleicon of Penicillixam candidum X-10 with an activity of 5000 U / g is used, with the ratio of intracellular proteases of the mold and the enzyme extract lactic acid bacteria are established in the range of (1-2,5) - (1-3).
    The essence of the invention is that to prepare an enzyme preparation, a dry extract of the intracellular protease of the mold 25 Penicillium candidum X-10 is prepared. Mold mycelium is cultured in serum nutrient medium by surface or deep method, separated from the nutrient medium, washed
    thirty
    mycelium and homogenized. From the obtained suspension, the protease is extracted by stirring at pH 5.5-6.0 and 6-10 ° C for 18-2.4 hours. The extract is separated from the suspension by centrifugation at 4.000-6000 g and the extracted extract is purified by precipitation with ethyl alcohol at a final concentration of 70% or salting out ammonium sulfate to 75% by weight. The precipitated enzyme is separated by centrifugation and dried by sublimation.
    The second component of the preparation - enzyme extracts of lactic acid fermentation bacteria is obtained from selected strains of Streptococcus lactis T-54 or 147, or Lactobacillus casei X-10. These strains are cultured in serum medium enriched with peptone and yeast extract or peptones obtained by direct proteolysis of whey proteins with the enzyme papain. The obtained biomass is separated by centrifugation, subjected to autolysis and extraction in an aqueous suspension for 72 hours with or destruction of the cells by ultrasound, after which the autolysate is dried by sublimation. The obtained dry extracts are mixed in a ratio of (1-2.5) - (1-3. The preparation accelerates the ripening of cheeses and does not cause this. The appearance of a bitter taste.
    The microbial strains used to prepare the enzyme preparation have the following characteristics.
    Penicillium candidura mold, Peniciliium species, family Mucedinaceae, r. Hyphomycetates f, por Fungi imperfect. It is characterized by conidophores of 260-600 X 2.5-3.5 µm characteristic of this genus, Metuli 2-3 in a group 9-14 x 2.2-3.2 µm long, sterilized 2-5 in a group, conidi in the form ellipse 3.5-5 x 3-4.5 microns.
    After 10 days of growth on the nutrient medium of čapek with agar forms colonies with a diameter of 2-3 cm. On the wort after 7 days they reach the same size. Spores form after about 3 weeks.
    Strain Penicillium candidum X-10. It accumulates specific proteolytic enzymes in the amount of up to 3000 units per 1 g dry weight of the mycelium. This enzyme hydrolyzes milk proteins mainly to polypeptides and partially to amino acids. With a shortage of nitrogenous substances, it forms small amounts of fat.
    Streptococcus lactis bacteria belonging to the Lactobacteria family, are streptococci consisting of round or easily extended cells with a diameter of 0.5-1.0 µm. Most often they appear in diplococci or short chains. Gram-positive. Nutrient with
    agar they grow in the form of small round or oval grayish colonies. They are characterized by the ability to convert lactose to lactic acid. The optimum growth temperature, maximum 50 ° C. Sodium chloride concentration, retarding growth, 6%, growth limit pH is 9.4. They belong to the serological group H, relative anaerobes. Strain Str, lactis 177 accumulates up to 100 protectors per 1 g of dry bacterial mass, mTaNiM Str, lactis T-54 to .140 units of proteolytic activity per 1 g of dry bacterial mass.
    5 Lactobacillus casei belongs to the Lactobacteriaceae family. The cells are in the form of sticks, 0.7-1.0 microns thick and 3.0-8.0 microns long. They appear as separate cells or in short chains. Little mobile, Gram-positive. Gelatin is not dissolved. Racemic lactic acid with a small amount of acetic acid with CO is produced with lactose. Tolerates NaCl up to 5, Optimum growth temperature 37 ° С, maximum 45 ° С, minimal. Microaerophile.
    The strain Lactobacillius casei X-10 accumulates proteolytic enzymes in an amount of up to 190 units of proteolytic activity per 1 g of dry bacterial mass.
    Example 1, The original strain-mold of Peniciliium candidum X-10 is cultured in sterile sealed vessels on a solid agar substrate with a wort at 3 weeks at. Spores are rinsed with a solution of physiological salt and the suspension is used
    as an inoculum for seeding sterilyl serum at pH 4.5, pour a thin layer of 3 mm in sterile cuvettes and cultured for 8 days at 22 ° C and a relative humidity of 98%. The film of the mycelium is removed, rinsed with pasteurized water, broken into small pieces, sterile distilled water is added in an amount of 1 l per 1 kg of mycelium,
    four times homogenized in a slit homogenizer under pressure
    10 MPa. Broken suspension of mycelium
    adjusted to pH 5.6, maintained at
    6 ° C at 18 h, the remains of the mycelium are separated by centrifugation, and the resulting
    the solution is cooled to 2 ° C, ethyl alcohol with a temperature of 20 ° C is slowly added to obtain a final concentration of 70%. The mixture is kept in the refrigerator until dropped.
    protein flakes, after which the white precipitate precipitate is separated by centrifugation. The residual alcohol is distilled off, and the sediment is dried by sublimation. An enzyme with proteolytic activity of 5000 units / g is obtained.
    权利要求:
    Claims (1)
    [1]
    Claim
    1. An enzymatic preparation for the ripening of cheese, including dry intracellular proteases of mold Penicilli-urn, characterized in that, in order to reduce the cost of the target product, it additionally contains an enzyme extract of a strain of lactic streptococcus Streptococcus lactis T-54 or Streptococcus lactis 147 with proteolyte 70 units / g or enzyme extract of the strain of lactic acid bacillus Lacto-bac-illus casei X-10 with proteolytic activity of 140 units / g, and from intracellular proteases of the mold Penicil-lium, a strain of mold Peni-cillium candidum X-10 with an activity of 5000 units / g is used .
    40 2. The drug pop. 1, characterized in that the ratio of the intracellular proteases of mold and the enzyme extract of lactic acid bacteria is set at 45 (1-2.5) - (1-3).
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    同族专利:
    公开号 | 公开日
    DD132754A5|1978-11-01|
    DK451877A|1978-04-20|
    US4158607A|1979-06-19|
    FR2368224A1|1978-05-19|
    JPS5350364A|1978-05-08|
    FR2368224B1|1981-02-13|
    PL193146A1|1978-04-24|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US3295991A|1963-02-18|1967-01-03|Evans Res & Dev Corp|Enzymatic process of making cheese and cheese products|
    US3667968A|1969-05-13|1972-06-06|Beatrice Foods Co|Cheese flavors|
    US3975544A|1974-05-10|1976-08-17|Cornell University|Flavor development by enzyme preparation in natural and processed cheddar cheese|FR2525865B1|1982-04-30|1984-07-13|Roussel Uclaf|
    US4500549A|1983-03-07|1985-02-19|Corning Glass Works|Use of whey-derived products as cheese flavoring agents or enhancers|
    US4597972A|1983-06-10|1986-07-01|Aplin & Barrett, Ltd.|Nisin as an antibotulinal agent for food products|
    US4584199A|1983-06-10|1986-04-22|Aplin & Barrett, Ltd.|Antibotulinal agents for high moisture process cheese products|
    DK403484A|1983-08-29|1985-03-01|Stauffer Chemical Co|SUBSTANCE WITH EASTERN ARAS|
    US4707364A|1984-01-27|1987-11-17|Miles Laboratories, Inc.|Composition for accelerating cheese aging|
    SE453958B|1984-04-19|1988-03-21|Arla Ekonomisk Foerening|PROCEDURE FOR PRODUCING CHEESE WITH REDUCED RIPENING TIME BY ENZYME ADDITION|
    US4690826A|1986-05-15|1987-09-01|Canadian Patents And Development Limited|Bacterial enzyme used as cheese ripening aid|
    US5591887A|1987-04-30|1997-01-07|R-Tech Ueno, Ltd.|Prostaglandins of the F series|
    US5260271A|1988-06-22|1993-11-09|Applied Microbiology, Inc.|Nisin compositions for use as enhanced broad range bactericides|
    US5304540A|1988-06-22|1994-04-19|Applied Microbiology, Inc.|Pharmaceutical bacteriocin compositions and methods for using the same|
    US5334582A|1988-06-22|1994-08-02|Applied Microbiology, Inc.|Pharmaceutical bacteriocin compositions and methods for using the same|
    US5217950A|1988-06-22|1993-06-08|Applied Microbiology, Inc.|Nisin compositions for use as enhanced, broad range bactericides|
    US4980163A|1989-03-01|1990-12-25|Public Health Research Institute Of The City Of New York|Novel bacteriocin compositions for use as enhanced broad range bactericides and methods of preventing and treating microbial infection|
    US5863573A|1990-03-09|1999-01-26|Novo Nordisk A/S|Process for producing cheese|
    DK47493D0|1993-04-27|1993-04-27|Novo Nordisk As|METHOD OF PRODUCING CHEESE|
    JP2698331B2|1995-06-15|1998-01-19|帝国化成株式会社|Mating container and molding method|
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    US8697051B2|1999-06-09|2014-04-15|Vsl Pharmaceuticals Inc.|Composition comprising alkaline sphingomyelinase for use as a dietetic preparation, food supplement or pharmaceutical product|
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    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    PL19314676A|PL193146A1|1976-10-19|1976-10-19|ENZYMATIC PREPARATION FOR RIPENING OF WHITE DAIRY PRODUCTS|
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