Assessment of lactic acid bacteria new consortia proteolytic activity

Abstract

Abstract The paper presents data on the assessment of the proteolytic activity of new consortia of microorganisms containing functionally active strains of lactic acid bacteria p. Lactobacillus in order to identify highly effective combinations for the production of fermented foods. The proteolytic activity was evaluated on a standard protein substrate albumin and casein, the main protein of milk and dairy products. As a result of the studies, consortia of lactic acid bacteria were identified containing strains of L.casei, L.fermentum, and L. plantarum in ratios of 1: 1: 1 and 2: 1: 1, exhibiting high proteolytic activity, on the basis of which they can be recommended for inclusion in the composition of starter cultures for the production of functional products.