Biochemical approaches for selection of starter cultures of lactococci and thermophilic streptococci based on their proteolytic activity
Abstract
Substrate properties of casein and whey protein fractions from skim milk during the protein reduction with proteolytic systems of mesophilic lactococci and thermophilic streptococci have been investigated. The level of proteolytic activity of Lactococcus spp. and Streptococcus salivarius subsp. thermophilus (14 strains) has been established on the basis of colorimetric studies and SDS-electrophoretic separation of products obtained by bacterial proteolysis.
About the Authors
T. N. Halavach
Институт мясо-молочной промышленности
Belarus
Belarus
A. N. Biruk
Институт мясо-молочной промышленности
Belarus
Belarus
N. N. Furik
Институт мясо-молочной промышленности
Belarus
Belarus
V. P. Kurchenko
Белорусский государственный университет
Belarus
Belarus
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Review
For citations:
Halavach T.N., Biruk A.N., Furik N.N., Kurchenko V.P. Biochemical approaches for selection of starter cultures of lactococci and thermophilic streptococci based on their proteolytic activity. Topical Issues of Processing of Meat and Milk Raw Materials. 2012;(7):103-111. (In Russ.)
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