Biochemical activity of lactic acid bacteria promising for use in the production of reduced-fat cheese
Abstract
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.
About the Authors
E. A. Dvoezhenova
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
N. K. Zhabanos
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
D. V. Mukha
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
N. N. Furik
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
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Review
For citations:
Dvoezhenova E.A., Zhabanos N.K., Mukha D.V., Furik N.N. Biochemical activity of lactic acid bacteria promising for use in the production of reduced-fat cheese. Topical Issues of Processing of Meat and Milk Raw Materials. 2022;(17):129-139. (In Russ.)
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