Open AccessBiotechnological potential of new strains of lactic acid bacteria
Author(s) -
S V Kitaevskaya,
V. Y. Ponomarev,
A F Hasanova,
Н К Романова
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/421/5/052018
Subject(s) - lactic acid , bacteria , starter , lactobacillus casei , food science , chemistry , biochemistry , biology , microbiology and biotechnology , genetics
The paper presents data on the ferment effect of acid bacteria on model protein substrates in order to determine their proteolytic potential for biotransformation of fresh meat. The proteolytic activity of new starter cultures of lactic acid bacteria was evaluated. Strains of lactic acid bacteria Lbm. casei and Lbm. curvatus, exhibiting high proteolytic activity, can be recommended for inclusion in the composition of starter cultures.