FEATURES OF MILK PROTEIN FERMENTATION (CASEIN AND WHEY FRACTIONS) WHITH MESOPHILIC AND THERMOPHILIC LACTOBACILLI
Abstract
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.
About the Authors
T. N. Halavach
RUE «Institute of Meat and Dairy Industry»
Belarus
Belarus
N. K. Zhabanos
RUE «Institute of Meat and Dairy Industry»
Belarus
Belarus
N. N. Furik
RUE «Institute of Meat and Dairy Industry»
Belarus
Belarus
V. P. Kurchenko
Belarusian State University
Belarus
Belarus
Minsk
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Review
For citations:
Halavach T.N., Zhabanos N.K., Furik N.N., Kurchenko V.P. FEATURES OF MILK PROTEIN FERMENTATION (CASEIN AND WHEY FRACTIONS) WHITH MESOPHILIC AND THERMOPHILIC LACTOBACILLI. Topical Issues of Processing of Meat and Milk Raw Materials. 2011;(6):262-273. (In Russ.)
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