Amino acid composition of dairy products fermented by microorganisms of different taxonomic groups

Authors

DOI:

https://doi.org/10.31548/machenergy2020.02.179

Keywords:

amino acid, biological value, dairy products, microorganisms, fatty acids.

Abstract

The article presents a method for solving
the problem of increasing the biological value of dairy
products by involving cultures of bifido- and propionic
acid bacteria in the fermentation microbiota and calculates
the amino acid score of the obtained products.
Goal study of the effect of microorganisms of different
taxonomic groups on the formation of the amino acid
composition of ready fermented milk drinks.
Methodology of implementation. Determination of
the amino acid composition of dairy products was performed
on an amino acid analyzer "Biotronik LC-2000".
The object of the study was milk fermented by bacteria
of different taxonomic groups from the collection of
the Department of Biotechnology of the Institute of Food
Resources of National Academy of Agrarian Sciences.
Results. Samples their protein being the most balanced
in amino acid composition were identified. Changes
in the amino acid composition of dairy products are
mainly due to fluctuations in essential amino acids. The
ratio of essential and nonessential amino acids can be an
indicator of the completeness of dairy proteins depending
on the strain of microorganisms. Enrichment of the dairy
product with bifido- and propionic acid bacteria led to an
increase in essential amino acids in total by 80%.
It is concluded that the composition of the fermentation
preparation for dairy products significantly affects
the biological value of the finished product. Therefore, it
is necessary to expand the range of fermentation drugs by
involving microorganisms of different taxonomic groups.

References

Heo J., Lee K., Garduno-Ramirez R. (2006). Multiobjective Control of Power Plants Using Particle Swarm Optimization Techniques. IEEE Transactions on Energy Conversion. Vol. 21. Issue 2. 552-561. https://doi.org/10.1109/TEC.2005.858078

Nechaev A. P., Traubenberh S. E., Kochetkova A. A., Kolpakova V. V., Vitol I. S., Kobeleva I. B. (2003). Food chemistry. Ed. A. P. Nechaiev. Saint-Petersburg: Gyord, 17-121.

Bannikova A. V., Evdokimov I. A. (2015). Dairy products enriched with whey proteins: technological aspects of creation. Dairy industry. Issue 1. 64-66.

Hubskyi Yu. I. (2000). Biological chemistry. Kyiv-Ternopil: Ukrmedknyha, 508.

Lysikov Ju. A. (2012). Amino acids in human nutrition. Experimental and clinical gastroenterology. Issue 2. 88-105.

Kelly G. (2012). Inulin-Type prebiotics: a review (part 2). Alternative Medicine review. Vol. 14. 36-55.

Miremadi F., Shah N. P. (2012). Applications of inulin and probiotics in health and nutrition. International Food Research Journal. Vol. 19. Issue 4. 1337-1350.

Dzhesperson N. Zh. T. (1971). Proteolytic activity of some lactic acid bacteria. XVII International Dairy Congress. Moscow: Pishhevaja promyshlennost', 209-213.

Thomas T. D., Mills O. E. (1987). Proteolytic enzymes of dairy starter cultures. FEMS Microbiol. Rev. Vol. 46, Issue 3. 245-268.

https://doi.org/10.1111/j.1574-6968.1987.tb02464.x

Gilbert Ch., Blank B., Frot-Coutaz J. (1997). Comparison of cell surface proteinase activities within the Lactobacillus genus. J. Dairy Res. Vol. 64, Issue 3. 894-899.

https://doi.org/10.3390/microorganisms3020198

Slocum S. A., Jasinski E. M., Kilara A. (1988). Processing variables affecting proteolysis in yoghurt during incubation. J. Dairy Sci. Vol. 71, Issue 3, 596-603.

https://doi.org/10.3168/jds.S0022-0302(88)79596-X

Shihata A., Shah N. P. (2000). Proteolytic profiles of yoghurt and probiotic bacteria. Intern. Dairy J. Vol. 10. Issue 5-6. 401-408.

https://doi.org/10.1016/S0958-6946(00)00072-8

Durlu-Ozkaya F., Xanthopoulos V., Tunail N., Litopoulou-Tzanetaki E. (2001). Technologically important properties of lactic acid bacteria isolates from Beyaz cheese made from raw ewes milk. Journal of Applied Microbiology. Vol. 91. Issue 5. 861-870.

https://doi.org/10.1046/j.1365-2672.2001.01448.x

Dupuis C., Corre C., Boyaval P. (1990). Proteinase activity of dairy propionibacterium. Appl. Microbiol. Biotechnol. Vol. 42. Issue 5. 750-755. https://doi.org/10.1007/BF00171957

Mierau I., Kunji E.R., Venema G., Kok J. (1997). Casein and peptide degradation in lactic acid bacteria. Biotechnol Genet. Eng. Rev. Vol. 14. Issue 1. 279-302..

https://doi.org/10.1080/02648725.1997.10647945

Ono H., Yamamoto N., Maeno M. (1997). Purification and characterization of cell-wall associated proteinase of Lactobacillus helveticus CP53. Milchwissensch. Vol. 52. Issue. 7. 373-377.

Christensen J. E., Duddley E. G., Pederson J. A., Steele J. L. (1999). Peptidases and amino acid catabolism in lactic acid bacteria. Antoni van Leeuwenhoek. Vol. 76. Issue 1-4. 217-246.

https://doi.org/10.1023/A:1002001919720

Vaitheeswaran N. I., Bhat G. (1988). Influence of lactic cultures in denaturation of whey proteins during fermentation of milk. J. Dairy Res. Vol. 55. Issue 3. 443-448.

https://doi.org/10.1017/S0022029900028697

Gobbetti M., Stepaniak L., Fox P. F. (1995). Inhybition of endo- and aminopeptidase activities in cytoplasmic fraction of Lactococcus, Lactobacillus and Propionibacterium by peptides from different cheeses. Milchwissensch. Vol. 50, Issue 10. 565-570.

Inihov G. S., Brio N. P. (1971). Methods of milk and dairy products analysis. Moscow: Pishhevaja promyshlennost', 275.

Shidlovskaja V. P. (1982). Urea content in harvested milk. Dairy industry. Issue 4. 26-28.

Malossini F., Bovolenta S., Piras С., Dalla Rosa M., Ventura W. (1996). Effect of diet and breed on milk composition and rennet coagulation pioperties. Ann. Zootechn. Vol. 45. Issue 1. 29-40.

https://doi.org/10.1051/animres:19960103

Downloads

Published

2020-04-30

Issue

No. 11(2) (2020)

Section

Статті

License

Relationship between right holders and users shall be governed by the terms of the license Creative Commons  Attribution – non-commercial – Distribution On Same Conditions 4.0 international (CC BY-NC-SA 4.0):https://creativecommons.org/licenses/by-nc-sa/4.0/deed.uk

Authors who publish with this journal agree to the following terms:

  • Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
  • Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  • Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).