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Fermented milk from Armenia
Narine is a therapeutic and dietary fermented milk made with a single strain, Er 317/402, a pure culture isolated from the faeces of newborn babies. It is used to treat gut disorders and in infant feeding, and Armenia has a national standard for it, AST 173-2015.
| Cow's milk | Skim milk is used to keep and grow the culture[markosyan1998] |
| Narine culture, strain INMIA 9602 Er 317/402 | A freeze-dried form was tested by Charchoghlyan et al. (2016)[charchoghlyan2016] |
| Starter | defined single-strain culture: INMIA 9602 Er 317/402 (Narine) |
Total time across the recorded steps: 32 h – 3 days
What changes: The Narine strain is grown warm in skim milk to make the starter
These are the conditions a study used to grow the strain on skim milk, not a factory recipe. Output: active Narine starter.
Microbes at work in this step
the Narine strain grows in the milk
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Narine is a therapeutic and dietary fermented milk made with a single strain, Er 317/402, a pure culture isolated from the faeces of newborn babies. It is used to treat gut disorders and in infant feeding, and Armenia has a national standard for it, AST 173-2015. Made in 5 steps over 32 h – 3 days. The longest step, grow the culture in skim milk, takes 24 h – 2 days (Markosyan L.S 1998) and runs at 37–38 °C (Markosyan L.S 1998). Strain INMIA 9602 Er 317/402, named Lactobacillus acidophilus by its author; genetic tests place it in Lactobacillus helveticus does most of the fermenting.
| Main step | 24 h – 2 daysReported[markosyan1998] | Grow the culture in skim milk |
|---|---|---|
| Temperature | 37–38 °CReported[markosyan1998] | Grow the culture in skim milk |
Narine is made with one named strain from the gut of newborns, not a mixed culture. Unlike typical L. acidophilus, the strain sours whole milk fast and gives a viscous curd.
The patent that describes the process (RU 2035871) requires that smears of the finished Narine show no microflora other than lactic rod-shaped bacteria, and it pasteurises the milk at 90 °C for 6 minutes first. A laboratory study reported that Narine culture, freeze-dried or heat-treated, held Cronobacter sakazakii in artificially contaminated reconstituted infant formula to 10^7 CFU/mL or less within 3 h at 37 °C, while the untreated control grew from 1.62×10^8 to 5.36×10^9 CFU/mL in 6 h (Charchoghlyan 2016). It was a preliminary in vitro test, not a test of Narine milk. Up to 10^7 CFU/mL stayed in the formula, so it does not show that Narine makes contaminated formula safe. CDC says Cronobacter infections can be life-threatening in newborns and that powdered formula is not sterile [cdc-cronobacter].
Every number is labelled with how it is known. How this atlas is made
The patent below lists the strain as INMIA-9602 of the Institute of Microbiology of the Armenian academy. Patent RU 2035871 (filed 28 July 1992, published 27 May 1995; inventors Levon Yerzinkyan, Laura Akopyan and Liana Charyan) describes the milk process, says Prof. L. A. Yerzinkyan worked out the process settings (temperatures, starter share, times) for this strain, and cites a 1964 USSR author's certificate, No. 163573, for the strain. Armenian standard AST 173-2015 (in force from 1 March 2016) replaced AST 173-98.
