Selection of Starter Cultures for Producing Milk Products in Media Containing Grain Additives
Z. Myrkhalykov, Z. Konarbayeva, A. Saparbekova*, L. Mamaeva, A. Yussubaeva and M. AuezovSouth Kazakhstan State University, Shymkent 160012, Kazakhistan.
Abstract: Twenty-one strains of various lactic acid bacteria (LAB) were isolated from raw dairy materials in South Kazakhstan. In the present study of coagulation time, moisture retention, aroma, and proteolytic and lipolytic activities, we report the identification of Streptococcus lactis SSà-1 and S. cremoris K-3 as the best strains for serving as starter cultures in the production of dairy products. Increasing amounts of germinated wheat introduced into the fermentation cultures accelerated milk coagulation and increased the viscosity of clots formed by the action of lactic acid. Germinated and shredded wheat at a concentration range of 3%–5.5% optimally stimulated bacterial growth in whole milk. We also determined that the addition of whey proteins (3%–5%), which are rich in essential amino acids, significantly stimulated the growth of LAB.
Keywords: Lactic acid bacteria; Acid formation; Germinated wheat; Whey proteins; Sour milk products Back to TOC