The influence of the β-lactoglobulin hydrolysate on the starter cultures activity in the production of low-allergenic fermented beverages

The purpose of the research was development of the technology of low-allergenic fermented milks based on the normalized mixture of whole milk and beta-lactoglobulin hydrolysate produced using the enzyme preparations Flavorpro 750MDP and Promod 439L. The possibility to apply starter cultures, ensuring heterofermentative fermentation of lactose was studied. The strain Bifidobacterium adolescentis MC-42 that is characterized by the maximum indices of growth and acid formation activity among the bifidobacteria has been applied as a probiotic component of the starter. Experimental works were carried out in the scientific-research laboratories of the FGU FIZ « Fundamental basis of biotechnology» of the Russian Academy of Sciences, The All-Russia Dairy Research Institute, The Voronezh State University of the Engineering Technologies», Department of the technologies of the products of animal origin. Presence of large quantity of free amino acids and peptides in the normalized mixtures with beta-globuline hydrolysate activates ability of the starter cultures to synthetize diacetyle, ethyl acetate, alcohols for 50 % and volatile fatty acids for 30 % at mixed fermentation of lactose. The results of the study allow make a conclusion about inexpediency to replace more than 30 % of the normalized mixture with beta-globuline hydrolyzate because activity of the starter cultures microorganisms to ferment lactose in the substrate with changed protein composition (the ratio casein/whey proteins/peptides and free amino-acids) did not change considerably. Results of the study were used to develop formulae of the low allergenic bio-kefir and kefir bio-product that ensure predetermined organoleptic, structural-mechanical and physical-chemical properties as well as reduction of the residual antigenicity to 36,4 % from the initial one for kefir bio-product and to 30,3 % - for bio-kefir.

hydrolysate of beta-lactoglobuline, reduction of antigenicity, fermented milks, starter cultures, volatile osmophoric components