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-307Research ArticleСтатьиИЗУЧЕНИЕ ОСОБЕННОСТЕЙ ФЕРМЕНТАЦИИ БЕЛКОВ МОЛОКА (КАЗЕИНОВОЙ И СЫВОРОТОЧНОЙ ФРАКЦИЙ) МЕЗОФИЛЬНЫМИ И ТЕРМОФИЛЬНЫМИ ЛАКТОБАЦИЛЛАМИFEATURES OF MILK PROTEIN FERMENTATION (CASEIN AND WHEY FRACTIONS) WHITH MESOPHILIC AND THERMOPHILIC LACTOBACILLIГоловачТ. Н.HalavachT. N.ЖабаносН. К.ZhabanosN. K.ФурикН. Н.FurikN. N.КурченкоВ. П.KurchenkoV. P.

Минск

Minsk

РУП «Институт мясо-молочной промышленности»RUE «Institute of Meat and Dairy Industry»Белорусский государственный университетBelarusian State University20110705202106262273Copyright © Головач Т.Н., Жабанос Н.К., Фурик Н.Н., Курченко В.П., 20212021Головач Т.Н., Жабанос Н.К., Фурик Н.Н., Курченко В.П.Halavach T.N., Zhabanos N.K., Furik N.N., Kurchenko V.P.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/307

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Experimental data on the hydrolysis characteristics of casein and whey protein fractions during skim milk fermentation with mesophilic and thermophilic lactobacilli, effect of medium acidity on the cleavage of substrates has been obtained. The proteolytic activity of Lactobacillus spp. (Lb. plantarum, Lb. casei; Lb. acidophilus, Lb. fermentum, Lb. rhamnosus, Lb. helveticus; 12 strains) has been established on the basis of spectrophotometric studies and SDS-electrophoretic separation of samples with fermented skimmed milk.

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