DETERMINING THE PROTEOLYTIC ACTIVITY OF SOFT-RIPENED PROBIOTIC INDUCED CHEESES’ STARTER COMPOSITIONS
DOI:
https://doi.org/10.15673/2073-8684.31/2015.44265Keywords:
proteolytic activity, bifidobacteria, lactobacilli, starter, functional productAbstract
In the selection of cultures composing starter in the dairy products manufacturing, the foremost factors are these cultures’ acid- and aroma-forming capacities. Often the proteolytic activity is not taken into account, although the role of the lactic acid bacteria proteolytic activity is very important as even the partial fermented dairy products’ proteins breakdown due to the lactic acid bacteria’s proteolytic enzymes both improves those products’ digestibility and increases their dietary properties. The lactic acid bacteria proteolytic activity plays an important role in cheese production as the proteins biochemical decomposition processes do constitute the basis of all cheese types ripening.
This research presents the results of experimental studies to determine the bifidobacteria and lactobacilli proteolytic activity with substantiation of these microorganisms’ cultures choice for the needs of probiotic soft cheese production. It is found that the joint use of bifidobacteria and lactobacilli mixed cultures in the starter composition for the manufacture of functional and special purpose protein-containing dairy products does imply both synergism and antagonism of their proteolytic properties.
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