Open AccessBiochemical activities of selected strains of Lactic Acid Bacteria
Author(s) -
Aleksandra Martinović,
K Roger Abrahamsen,
Obradovic Dragojlo
Publication year - 2006
Publication title -
biotechnology in animal husbandry/biotechnology in animal husbandry
Language(s) - English
Resource type - Journals
eISSN - 2217-7140
pISSN - 1450-9156
DOI - 10.2298/bah0602139m
Subject(s) - starter , lactic acid , fermentation , food science , bacteria , aroma , high performance liquid chromatography , chemistry , gas chromatography , organic acid , biology , biochemistry , chromatography , genetics
In this paper the results of the research on biochemical activities of selected strains of Lactic Acid Bacteria, isolated from indigenous fermented milk products of Serbia and Montenegro have been shown. The growth rate of the selected strains has been examined during 24 hrs period of time as well as carbon dioxide production ability, ability of production/degradation of specific sugars, organic acids and rate of production of volatile compounds that are significantly influencing the aroma of the final products. The analyses for determination of synthesis of sugars, organic acids and volatile compounds have been done by automatic direct headspace gas chromatography (HCGC) and high performance liquid chromatography (HPLC). The examined strains have shown significant level of biochemical activities that can introduce them to the group of potential starter cultures for industrial production of different fermented milk products.