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Опубліковано: Четвер, 08 липня 2021, 10:57
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12. BIOTECHNOLOGICAL ASPECTS OF APPLICATION OF STRAINS WITH Β-GALACTOSIDASE ACTIVITY IN THE PRODUCTION OF FERMENTED DAIRY PRODUCTS
https://doi.org/10.31073/foodresources2021-16-12
Antonina Minorova, Svitlana Danylenko, Tatiana Rudakova, Nataliia Krushelnytska, Liudmyla Moiseeva, Sergiy Narizhnyy
Pages: 117-134
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Abstract
Subject of study. In the Ukrainian market, most ща fermented dairy products are traditional and ерун фку in great demand among various segments of the population. However, for a certain category of consumers, this segment of dairy products is not recommended for use due to lactase deficiency, which prevents the breakdown and assimilation of lactose containing dairy products. Consumption of dairy products causes discomfort and disorders in the gastrointestinal tract and malaise of such people. This review article is based on the results of basic and applied research of foreign and domestic scientists in this area, it indicates ways to solve this problem and the feasibility of the presence of these products in the diet of this group of people. The aim of the work is a systematic analysis of modern scientific information on the ways to reduce lactose content by the use of fermenting preparations based on strains with β‑galactosidase activity and integrated use of bacterial cultures and enzyme preparation of β‑galactosidase in the production of fermented dairy products. Results and discussion. It is shown that there are strains of microorganisms that have a sufficiently high β-galactosidase activity. However, the actual breakdown of lactose occurs in small quantities. The analysis of the literature showed that most often for the production of milk and dairy products with low lactose or lactose-free content, the enzyme lactase is used, which breaks down lactose into individual sugars – glucose and galactose. And the combination of microorganisms and enzyme preparation allows expanding the range of products and meet the needs of lactose intolerant consumers. Scope of research results. The obtained search results will be used in the development of technologies for fermented dairy products with low lactose or lactose-free content.
Key words: lactase deficiency fermented dairy products, strains with β-galactosidase activity, strain compositions, technologies
 
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