| Резюме: |
Of the tested 72 strains of lactic acid bacteria, the broadest spectrum of antimicrobial activity against Gram-positive and Gram-negative bacteria showed five strains (I. bulgaricus b21 andb5, L. helveticus Q40 and I. delbrueckii lactis 1043 and S thermophilus t2) and two starter cultures for yoghurt BY 24 and BY 21. Strains Lc. lactis 59 and L. is characterized by good tolerance and transit can successfully pass the acid barrier of the intestinal tract in vitro in simulated conditions of the different sections of the gastrointestinal tract L. bulgaricus b21 is defined as a strain with moderate adhesion ability, in an in vitro epithelial cell line Caco-2. Ultrafiltration of water-soluble extracts from three types of white brined cheese (cow, goat and sheep milk) of different ages were analyzed by H PLC analysis. Is proven dynamics of free amino acids that are released during the ripening of Bulgarian white brine cheese (BWBC). The major free amino acids during the whole maturation period for all types of BWBC are Leucine (Leu), Phenylalanine (Phe), Argirine (Arg), V aline (V al) and Proline (Pro). There ate over one hundred peptides by mass spectrometry analysis, which ate emitted in the process of maturation of the BWBC. Of these twenty-four peptides ate biologically active. Prevailing peptides with ACE-inhibition, caseinophospho peptides and multifunctional peptides.
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