INVESTIGATION OF PROTEOLYTIC PROPERTIES OF LACTIC ACID BACTERIA USED IN CHEESE PRODUCTION

Abstract

 In the field of food biotechnology, cheese is known as a dairy product with high biological and nutraceutical value. Due to the high bioavailability of the body, it is in great demand among consumers. In order to clarify the useful properties, currently in the production of cheese, it is of great importance to select the activity levels of lactobacillus cultures that are part of the starter culture. The relevance of the study of morphological, cultural and proteolytic properties of lactobacillus strains that are part of the starter culture is due to the direct influence of these strains on the organoleptic properties and biological value of the final product. Lactic acid bacteria in the starter culture should serve to normalize the microbiome of the gastrointestinal tract, thereby ensuring the functionality of the final product (cheese). The article presents the results of a study of the morphological, cultural and proteolytic properties of lactobacillus strains that are part of the bacterial starter culture used in the production of functional cheeses. It was revealed that all the objects of the study can participate in the proteolysis of casein. Active strains that have shown high results are Lactiplantibacillus plantarum CHE37 Ch-1 - 19.0± 0.5 mm, Lactococcus lactis subsp. lactis S5K8 CM-14 and Lactococcus lactis 1881 Ch-8, the zone of enlightenment in the latter - 12.0± 0.2 mm. Only two strains can participate in gelatin proteolysis - Lactococcus lactis subsp. lactis S5K8 СМ-14 и Streptococcus macedonicus LAB 617 СМ-16. According to the results of the work, there is every reason to believe that strains of lactic acid bacteria with high proteolytic activity can be part of the starter culture used for the production of functional cheeses.