Used for the dairy starters the culture collection

Сергей Розен
"Used for the dairy starters the culture collection of eurybiotic species of lactic acid and propionic acid bacteria at the Armenian agricultural academy". By Sergei Rosen. // Abstracts of the 8th International congress of bacteriology and applied microbiology division. Jerusalem,Israel, August 18-23, 1966, p. 142.

For the period from 1963 till 1994 year strains of lactic acid (NN639-4360) and propionic acid (NN 6001-6104) bacteria were isolated from dairy products, plant and excrements of infant in arms;  strains was studied by phiological/
biochemical  and technological characteristics, and about 300 strains that are of technological interest as a starter component of cheese and full milk products were selected. The collection contains eurybiotic species of  Streptococcus faecalis, Str. bovis, Str. lactis,Leuconostoc  paramesenteroides, Lactobacillus salivarius, L. lactis, L.plantarum, Propionibacterium acidipropionici, P. jensenii. The usage of the starters from these strains has reduced the terms of ripening and increased the quality of kinds of cheese produced in Armenia and Georgia, and also Krasnodarsky,Stavropolsky and Altaisky territories of  Russia.  As an example the following data about making Altaisky cheese with our starters are given. According to the tradicional technology, Lactobacillus plantarum,  L. lactis,L.helveticus, Propionibacterium freudenreichii, Streptococcus salivarius subsp. thermophilus  species are put into starters, and cheese ripens for 120 days.The experimental starter included: Prop. acidipropionici 6012 and 6102, P. jenseni 6077 and 6090, Lactobacillus salivarius 4688, L.plantarum 2500, Streptococcus bovis 4630, Str.lactis 3905. As it turned out, the most wide spread species had the highest incides of ecological potential,calculated by us according to identification data jf Bergey's Manuel. Ten production runs were done at  Kotelin butter and cheese plant in Georgia (formely Georgian SSR). The experimental cheese in the age of 90 days were shown not to differ in jrganoleptic and biochemical indices from ripened cheese, manufactured by the tradicional technology, the experimentalcheeses being valued 3-6 marks more.
The full information about strains was published in  S.Ter-Kazarian's article "Lactic acid bacteria flora ofArmenian SSR" 1989.