Амінокислотний склад молочних продуктів ферментованих мікроорганізмами різних таксономічних груп

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.