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Information × Registration Number 0224U002532, 0121U108553 , R & D reports Title Development of a bacterial preparation based on strains with increased β-galactosidase activity popup.stage_title Head Minorova Antonina V., Кандидат технічних наук Registration Date 18-02-2024 Organization Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine popup.description2  Strains of different taxonomic groups were screened for traits valuable for the production of low-lactose fermented milk products, namely for -galactosidase activity and the ability to utilize lactose. Among the studied cultures, two strains of B. breve and B. Lactis were selected according to the enzymatic activity of β-galactosidase, which were later included in the composition of the preparations Iprovit-Bifidolact and Iprovit-Symbilact-M. On the basis of the selected active strains, two leavening compositions were composed and two leavening preparations were developed on their basis: biological preparation 1 - Iprovit-Bifidolact-NL and biological preparation 2 - Iprovit-Symbilact-NL. Biotechnology for the production of the indicated tank preparations has been developed. The effectiveness of the use of an enzyme-bacterial composition in the biotechnology of dairy products, namely the enzymatic hydrolysis of lactose with the help of GODO-YNL2 and MAXILACT LGi 5000 enzyme preparations and the fermentation of experimental samples with the developed direct injection preparations with different species composition, was verified. The lactose content in test samples based on secondary dairy raw materials was determined: in buttermilk, skimmed milk and selected variants of milk mixtures - skimmed milk: buttermilk as 1.0:1.0 and 0.5:1.5. It was established that when using baking preparation 1, the lactose content was at the level of 0.07-0.09%, and when using baking preparation 2 - at the level of 0.03-0.07%, which met the specified requirements for lactose-free fermented milk products, and precisely the lactose content in ready-made fermented milk products was less than 0.1%. Product Description popup.authors Danylenko Svitlana H. Krushelnytska Nataliia L. Minorova Antonina V. Moiseeva Liudmyla O. Potemska Oksana I. Rudakova Tetiana V. Seden Irina A. popup.nrat_date 2024-02-18 Close