Abstract
The aim of the present study is to obtain enzymatic hydrolysates from whey protein and evaluate their potential application as a substrate for fermentation with lactic acid bacteria. For hydrolysis of whey proteins, papain is used in 3 concentrations - 0.1, 0.5 and 1.0 mg mL-1. The degree of hydrolysis (DH) was determined on the obtained whey protein hydrolysates (WPHs), the highest percentage being achieved with hydrolysate WPH3 using the papain enzyme at a concentration of 1 mg mL-1. Fermentation of the whey protein hydrolysates was carried out with the participation of the probiotic strains Lactiplantibacillus plantarum subsp. plantarum NBIMCC 3447 and Lactobacillus gasseri NBIMCC 2450. The survival of two strains of probiotic lactic acid bacteria was investigated. In the samples obtained from hydrolyzed whey medium with 0.5 mg mL-1papain, the highest values of viable probiotic bacterial cells were recorded - for Lactiplantibacillus plantarum NBIMCC 3447 2.5 х 109 CFU mL-1, and for Lactobacillus gasseri NBIMCC 2450 2.1 х 109 CFU mL-1, respectively. Antioxidant activity is reported on the fermented products. The WPH2 variant has the highest antioxidant potential - 9.14 mg TE/100 mL.
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