Enrichment of milk products with low-molecular polypeptides. Part 1. Special features of production of low-molecular polypeptides (LMPP) by highly productive lactobacilli cultures

Results of the study of the enrichment of milk products with functional nutrients applying milk coagulating enzyme preparations used in fermentation biotechnologies- bacterial compositions, determining high level of low molecular poly-peptides (LMPP) in the finished product are outlined. A special fund of the cultures with high level of the LMPP production has been created. The fund has been used as a base for working out production starters' microbiocenosis that ensure fermentative fortification of milk products with the LMPP. Adaptation of the cultures of the fund was carried out in the milk processing technologies. In the parameter differentiated physical-chemical conditions six pilot fermentations of milk substrate have been carried out using the cultures Lc. lactis 250, S. thermophilus T31, L. lactis 81 and L. acidophilus 93 characterized by high ability to produce low-molecular polypeptides. The LMPP contents in the samples of the fermented substrates tested were in the range from 0,40 to 0,69 g%, the meanings of the content increase were in the range from 0,00 to 0,63 g%. Maximum meanings of both indices (0,69 and 0,19 g% correspondingly) have been noted for fermentation № 2 (the culture L. lactis 81) in the point of sampling scale with the index «8 days». The investigations carried out will serve as a base for development of production-starter microbiocenosis ensuring fermentative enrichment of milk products with LMPP.

mesophilic and thermophilic lactobacilli, fermentation, low-molecular poly-peptides, molecular mass