Method for determining the kinetics of accumulation of lactic acid bacteria and yeast during fermentation of mare's milk

Abstract

The utility model relates to the field of microbiology and biotechnology of lactic acid fermentation, in particular to methods for studying the growth kinetics of lactic acid bacteria (LAB) and yeast, and can be used in the development of starter cultures for the standardized production of kumys (koumiss). The objective of the proposed technical solution is to develop a nutrient medium for studying the kinetics of co-accumulation of LAB and yeast. This medium provides conditions similar to the carbohydrate composition of mare's milk and allows for the identification of interspecies trophic interactions. This objective is achieved by eliminating sodium acetate from the standard MRS medium and replacing glucose with lactose at a concentration of 4–6% (w / v). The technical result achieved by the utility model is expressed in the creation of conditions under which yeast depends on monosaccharides released by LAB during the hydrolysis of lactose, which makes it possible to reproduce the cross-feeding mechanism characteristic of the fermentation of mare's milk and to obtain reliable data on the kinetics of joint growth.