Biotechnological potential of new strains of lactic acid bacteria

Abstract

The paper presents data on the ferment effect of acid bacteria on model protein substrates in order to determine their proteolytic potential for biotransformation of fresh meat. The proteolytic activity of new starter cultures of lactic acid bacteria was evaluated. Strains of lactic acid bacteria Lbm. casei and Lbm. curvatus, exhibiting high proteolytic activity, can be recommended for inclusion in the composition of starter cultures.