SELECTION AND STUDY OF THE EFFICIENCY OF FERMENTING PREPARATIONS WITH INCREASED β-GALACTOSIDASE ACTIVITY
DOI:
https://doi.org/10.31073/foodresources2022-19-10Keywords:
lactase deficiency, strains with β-galactosidase activity, composition of strains, leavening agents, skimmed milk, buttermilk, model milk mixtures, effectiveness of leavening agentsAbstract
Subject of research. One of the promising directions of development of the dairy industry is the development of technologies for fermented dairy products with reduced lactose content based on secondary dairy raw materials. The expediency of the presence of these products on the domestic market is due to the increase in the number of people who are lactose intolerant in the composition of dairy products and the growth of consumer demand for low lactose. Purpose. Conduct research on the selection of strains of lactic acid and bifidobacteria with β-galactosidase activity, to create compositions based on them, to develop a technological regulations and to test their effectiveness on model milk mixtures based on buttermilk and skimmed milk. Results. Strains of different taxonomic groups were screened for traits valuable for the production of low-lactose fermented milk products, namely for β-galactosidase activity and the ability to utilize lactose. It was found that the highest β-galactosidase activity was characteristic of S. thermophilus strains, the lowest β-galactosidase activity was possessed by B. longum, B. adolescentis strains. The highest level of lactose utilization was recorded in S. thermophilus strains, and the lowest intensity of carbohydrate fermentation was determined for B. longum. Results. On the basis of the created compositions of strains of microorganisms with a high ability to synthesize the β-galactosidase enzyme, 2 leavening preparations were developed: bak preparation 1 (Bifidobacterium bifidum, B. longum, B. adolescentis, Streptococcus thermophilus) and bak preparation 2 (B. bifidum, B. longum, Streptococcus thermophilus, Acetobacter aceti). The effectiveness of bacterial preparations was tested on model milk mixtures. It was established that after fermentation of model mixtures in different ratios of skimmed milk and buttermilk, leavening preparation 1 has higher β-galactosidase activity, as the lactose content in the test samples decreased by 26.7-29.0% from the initial level, compared to preparation 2. where the specified indicator decreased by 25.6-27.6%. It was noted that the level of lactose utilization is higher in mixtures with a ratio of skimmed milk: buttermilk of 1.0:1.0 and 0.5:1.5, i.e. in buttermilk and in mixtures with a higher content of buttermilk, leavening preparations show higher β-galactosidase activity. Scope of research results. The development will primarily contribute to an increase in the market share of leavening preparations of domestic production, which have increased β-galactosidase activity, which will lead to an increase in the competitiveness of dairy products with a reduced lactose content for the nutrition of people with lactase deficiency.
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