THE EFFECT OF USING THE LACTIC ACID BACTERIUM LACTOBACILLUS FERMENTUM ISOLATED FROM MINT (MENTHA SPP.), WHEN CURDLING COW'S MILK FOR PROTEIN INDICATORS
Keywords:
Lactobacillus fermentum, mint, cottage cheese, protein, amino acid profile, fermentation, functional products.Abstract
The aim of the study was to evaluate the effect of lactic acid bacteria Lactobacillus fermentum isolated from mint (Mentha spp.), protein indicators and amino acid profile of cottage cheese obtained from cow's milk. Two samples were compared: experimental (cottage cheese with L. fermentum) and control (cottage cheese with citric acid). The total protein content was determined by the Kjeldahl and Lowry methods, amino acids were determined by HPLC. The results showed that the prototype had a higher content of individual amino acids and a balanced amino acid profile. Electrophoretic analysis of SDS-PAAG revealed differences in the molecular weight of proteins, suggesting fermentation of protein in the presence of L. fermentum. The data obtained confirm the feasibility of using L. fermentum to improve the biochemical composition of cottage cheese and the development of functional dairy products.
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