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Study of Lactic acid bacteria from fermented product and the characterization of proteolityc and antimicrobial activities of these isolates

Author: Irakli Janashia
Co-authors: Khatuna Makalatia
Keywords: LAB, proteolysis, bacteriocins
Annotation:

27 samples of Matsoni collected from regions of Georgia yielded 25 lactobacilli and 20 cocci isolates . This study was aimed to determine proteolytic and antimicrobial properties of these isolates. The research has revealed proteolytically active 4 bacterial strains .The maximal degradation of milk proteins was achieved at pH 6.5-7.0 at 42 °C. The proteolytic activities of the 4 strains were inhibited mostly by the presence of EDTA, showing that their proteases belong mainly to metalloproteases. The study of antimicrobial properties revealed fungistatic properties of these LAB isolates that might be related with organic acids produced by LAB during the growth. The successful manufacture of all fermented products relies on the presence, growth and metabolism of specific microorganisms with determined characteristics which is crucial for designing of functional – hypoallergenic food.



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