Study of the amino acid composition of thermoacid coagulation fractions of probiotic products

Abstract

The developed mathematical model allows good prediction of the quantity of heat saved based on applied technological parameters. The process of distribution of amino acids between whey and protein clot was studied during thermoacid coagulation of milk fermented by a consortium of bifidobacteria Lactococcus lactis subsp. diacetilactis, Streptococcus thermophiles, Propionibacterium freudenreichii, Bifidobacterium bifidum with an active cell concentration of 109 CFU/ml. The distribution of amino acids indicates the predominant transition of amino acids of microbial origin into coagulum. An increase in the content of such amino acids as lysine and leucine was found, the concentration of valine, isoleucine, methionine, threonine, phenlalanine, which had a rate of more than 100%, decreased. The predominant transfer of microbial exopolysaccharides - metabolic products of probiotic microorganisms - is noted in serum, which makes it an especially valuable biological resource for the production of eubiotic drinks.