Evaluation of the impact of Lactobacillus delbrueckii subsp. Lactis and Lactobacillus casei subsp. Casei as part of a bacterial consortium for cheese on the rate of acid formation
Abstract
The process of fermentation of dairy raw material by bacterial consortium consisting of mesophilic and thermophilic lactic acid bacteria and containing lactic acid bacilli Lactobacillus delbrueckii subsp. lactis and Lactobacillus casei subsp. casei was studied. As a result of research it was found that the increase in temperature regimes, has an effect on the rate of acidity reduction of dairy raw material by bacterial consortium for cheese, at the same time lactobacilli Lactobacillus delbrueckii subsp. lactis and Lactobacillus casei subsp. casei in the studied doses of inoculation have a small effect on the process of reduction of active acidity.
About the Authors
I. A. Siderko
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
N. N. Furik
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
N. K. Zhabanos
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
E. N. Biruk
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
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Review
For citations:
Siderko I.A., Furik N.N., Zhabanos N.K., Biruk E.N. Evaluation of the impact of Lactobacillus delbrueckii subsp. Lactis and Lactobacillus casei subsp. Casei as part of a bacterial consortium for cheese on the rate of acid formation. Topical Issues of Processing of Meat and Milk Raw Materials. 2022;(17):101-106. (In Russ.)
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