SUBSTRATE SPECIFICITY AND ENZYMATIC ACTIVITY LEVEL IN THE CLEAVAGE OF MILK PROTEIN FRACTIONS WITH PROBIOTIC MICROORGANISMS
Abstract
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.
About the Authors
T. N. Halavach
Институт мясо-молочной промышленности
Belarus
Belarus
N. K. Zhabanos
Институт мясо-молочной промышленности
Belarus
Belarus
N. N. Furik
Институт мясо-молочной промышленности
Belarus
Belarus
V. P. Kurchenko
Белорусский государственный университет
Belarus
Belarus
S. V. Rizevsky
Белорусский государственный университет
Belarus
Belarus
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Review
For citations:
Halavach T.N., Zhabanos N.K., Furik N.N., Kurchenko V.P., Rizevsky S.V. SUBSTRATE SPECIFICITY AND ENZYMATIC ACTIVITY LEVEL IN THE CLEAVAGE OF MILK PROTEIN FRACTIONS WITH PROBIOTIC MICROORGANISMS. Topical Issues of Processing of Meat and Milk Raw Materials. 2013;(8):130-142. (In Russ.)
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