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.