THE FETURES OF COMPLEX FERMENTATION OF MILK PROTEINS WITH DIFFERENT LACTIC ACID BACTERIA
Abstract
The comparative characteristic of protein component of skimmed milk fermented with different lactic acid bacteria ( Lactococcus lactis subsp. lactis 782 M-A, Streptococcus salivarius subsp. thermophilus 1095 ST-AV, Propionibacterium sp. 2388 МИО-К, Lactobacillus casei 1188 ML-OF) and their combinations (10 variants) has been presented. The proteolytic activity of microorganisms and specificity of bacterial proteinases reaction on proteins of casein and whey fractions have been established according to various methodical approaches: SDS-electrophoresis, HPLC-analysis and spectophotometery.
About the Authors
T. N. Halavach
РУП «Институт мясо-молочной промышленности»
Belarus
Belarus
N. K. Zhabanos
РУП «Институт мясо-молочной промышленности»
Belarus
Belarus
N. N. Furyk
РУП «Институт мясо-молочной промышленности»
Belarus
Belarus
V. P. Kurchenko
Белорусский государственный университет
Belarus
Belarus
S. V. Rizevsky
Белорусский государственный университет
Belarus
Belarus
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Review
For citations:
Halavach T.N., Zhabanos N.K., Furyk N.N., Kurchenko V.P., Rizevsky S.V. THE FETURES OF COMPLEX FERMENTATION OF MILK PROTEINS WITH DIFFERENT LACTIC ACID BACTERIA. Food Industry: Science and Technology. 2013;(1):76-84. (In Russ.)
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