METHOD FOR PRODUCTION OF FERMENTATIVE HYDROLYSATE OF FRESH WHITE CABBAGE AND NUTRITIVE MEDIUM FOR CULTIVATION LACTOBACTERIA BASED THEREON

摘要

FIELD: food industry.;SUBSTANCE: fresh white cabbage in an amount of 1.00 kg is milled and filled with tap water (1:3). One boils it for 9-11 minutes and cools to 48-50°C, adds milled cattle pancreas. One adjusts pH to be 8.2-8.3 with 20% of solution of sodium hydrate (8 ml). One adds 1% of chloroform. Hydrolysis is performed in a heat-chamber at a temperature of 38-42°C during 4-5 days. In the first 1.5-2 hours one stirs the mixture every 10-15 minutes, then one stirs it every 5.5-6.0 hours. Daily one measures amine nitrogen level which comes to be 0.2±0.05% on the 3d day. The heat-chamber is switched off. The produced hydrolysate is left to condition for 24 hours and filtered. One prepares a nutritive medium by way of adding the following components to the cabbage hydrolysate (650.0-700.0 ml) diluted with distilled water until amine nitrogen content is 0.12% (g/l): yeast extract - 15.0-20.0, sulfurous magnesium - 0.1-0.2, lipoic acid - 0.04-0.05, sodium citrate - 1.5-2.0, sodium acetate - 4.0-5.0, hepatic water - 0.05-0.1, fermentative peptone - 9.0-10.0, growth stimulant (fermentative hydrolysate of Tibetan milk mushroom) - 0.5-1.0, glucose - 18.0-20.0, microbiological agar - 8.0-8.5 and distilled water to 1 l.;EFFECT: process simplification and a high-quality product production.;2 cl, 9 ex