Norms of the main microorganisms levels in brine | Нормы содержания значимых микроорганизмов в рассоле

There were studied the viability of important groups of microorganisms in brine as in an ecosystem with a high (18-23%) concentration of salt, low (8-14 degrees C) temperature and limited content of nutrients. A pure brine and a brine added with a 10% whey were used, the salt concentration was 20%, temperature -9+-1 degrees C. The temperature and brine with a whey have a great influence on the viability of staphylococci. Enriching the brine in whey nutrients increases the viability of staphylococcus cells. The coliform bacterium when involved in the brine dies. Increasing the salt concentration and reducing temperature and pH influence the process intensity. Enriching the brine in whey nutrients promotes the survivability of cells of coliform bacterium. A study of psychotropic microorganisms, in particular Pseudomonas fluorescens has found that in a pure brine cells completely die after 1 day. At a large concentration cells completely die after 7 days. Consequently, the number of psychotropic microorganisms is nit important for rating the safe content of microorganisms in brine. Yeast in brine die, the process intensity depends on a combination of the salt concentration, temperature, acidity and the presence of nutrients. Irrespective of the type of brine and the initial infectious dose, the number of mold fungi did not greatly reduce for 180 days. Lactococci in brine die. Enriching the brine with whey nutrients promote the survivability of cells, the more viable lactococci cells in brine are, the higher the speed is and longer the dying period is. The sanitary-hygienic state of brine is characterized by the total bacterial contamination index. The Recommended periodical control of normalized microbiological values in the critical point is once a month. The standards for microorganisms contained in brine much influencing the safety and quality of chesses are federally approved