meatmilkАктуальные вопросы переработки мясного и молочного сырьяTopical Issues of Processing of Meat and Milk Raw Materials2220-8755Институт системных исследований в АПК Национальной академии наук Беларусиmeatmilk-141Research ArticleСтатьиСУБСТРАТНАЯ СПЕЦИФИЧНОСТЬ И УРОВЕНЬ ФЕРМЕНТНОЙ АКТИВНОСТИ ПРИ РАСЩЕПЛЕНИИ БЕЛКОВЫХ ФРАКЦИЙ МОЛОКА ПРОБИОТИЧЕСКИМИ МИКРООРГАНИЗМАМИSUBSTRATE SPECIFICITY AND ENZYMATIC ACTIVITY LEVEL IN THE CLEAVAGE OF MILK PROTEIN FRACTIONS WITH PROBIOTIC MICROORGANISMSГоловачТ. Н.HalavachT. N.

Минск

ЖабаносН. К.ZhabanosN. K.

Минск

ФурикН. Н.FurikN. N.

Минск

КурченкоВ. П.KurchenkoV. P.

Минск

РизевскийС. В.RizevskyS. V.

Минск

Институт мясо-молочной промышленностиBelarusБелорусский государственный университетBelarus20130605202108130142Copyright © Головач Т.Н., Жабанос Н.К., Фурик Н.Н., Курченко В.П., Ризевский С.В., 20212021Головач Т.Н., Жабанос Н.К., Фурик Н.Н., Курченко В.П., Ризевский С.В.Halavach T.N., Zhabanos N.K., Furik N.N., Kurchenko V.P., Rizevsky S.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://meatmilk.belal.by/jour/article/view/141

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Experimental data on proteolytic activity level of probiotic microorganisms (Lactobacillus helveticus 382 LA-AV and Lb. acidophilus 2649 TL-O) and their combinations, substrate specificity of bacterial peptidases relative to casein and whey fractions are presented. It became the base for targeting selection of microorganisms for starter cultures and concentrates to get fermented products with preferred depth of milk protein cleavage by specified protein-peptide profile.

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The authors declare that there are no conflicts of interest present.