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-429Research ArticleБИОТЕХНОЛОГИЯБиохимическая активность культур молочнокислых бактерий, перспективных для использования при изготовлении сыров с пониженным содержанием жираBiochemical activity of lactic acid bacteria promising for use in the production of reduced-fat cheeseДвоеженоваЕ. А.DvoezhenovaE. A.

Минск

Minsk

lysosoome@gmail.comЖабаносН. К.ZhabanosN. K.

к.т.н.,

Минск

Minsk

nzhabanos@tut.byМухаД. В.MukhaD. V.

Минск

Minsk

gsinichkina@mail.ruФурикН. Н.FurikN. N.

к.т.н.,

Минск

Minsk

furik_nn@tut.byИнститут мясо-молочной промышленностиInstitute for Meat and Dairy Industry202227022024017129139Copyright © Двоеженова Е.А., Жабанос Н.К., Муха Д.В., Фурик Н.Н., 20242024Двоеженова Е.А., Жабанос Н.К., Муха Д.В., Фурик Н.Н.Dvoezhenova E.A., Zhabanos N.K., Mukha D.V., Furik N.N.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/429

В статье приведены результаты исследований липолитической и протеолитической активностей при разных условиях культивирования 27 штаммов лактобацилл, а также данные о способности продуцировать экзополисахариды. Свойства микроорганизмов являются определяющими биохимическими факторами в процессе созревания сыра с пониженным содержанием жира, для формирования органолептических характеристик продукта. Результаты экспериментов показали, что штаммы имеют штаммоспецифическую активность протеаз при инкубировании их при оптимальных и низких температурных режимах, при этом для большинства штаммов при снижении температуры культивирования наблюдается уменьшение протеолитической активности. Выявлено отсутствие липолитической активности у исследованных штаммов. Для отдельных штаммов обнаружена способность продуцировать экзополисахариды.

The article presents the results of studies of lipolytic and proteolytic activities under different cultivation conditions of 27 strains of lactobacilli, as well as data on the ability to produce exopolysaccharides. The properties of microorganisms are the determining biochemical factors in the process of ripening cheese with a reduced fat content, for the formation of the organoleptic characteristics of the product. The experimental results showed that the strains have strain-specific protease activity when incubated at optimal and low temperature conditions, while for most strains a decrease in proteolytic activity is observed when the cultivation temperature is lowered. The absence of lipolytic activity in the studied strains was revealed. The ability to produce exopolysaccharides was discovered for some strains.

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