Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 105001 10.21603/2074-9414-2025-3-2589 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Evaluating the Proteolytic Activity of Lactobacilli in Cheese Production Оценка протеолитической активности применяемых в сыроделии лактобацилл https://orcid.org/0000-0002-1108-3695 Сорокина Нинель Петровна Sorokina Ninel P. n.sorokina@fncps.ru https://orcid.org/0000-0002-2375-3959 Лепилкина Ольга Валентиновна Lepilkina Olga V. https://orcid.org/0009-0005-4070-8227 Бруцкая Анастасия Леонидовна Brutskaya Anastasiya L. https://orcid.org/0000-0003-0225-6870 Топникова Елена Васильевна Topnikova Elena V. Всероссийский научно-исследовательский институт маслоделия и сыроделия Углич Россия All-Russian Scientific Research Institute of Butter- and Cheesemaking Uglich Russian Federation Всероссийский научно-исследовательский институт маслоделия и сыроделия Углич Россия All-Russian Scientific Research Institute of Butter- and Cheesemaking Uglich Russian Federation Всероссийский научно-исследовательский институт маслоделия и сыроделия Углич Россия All-Russian Scientific Research Institute of Butter- and Cheesemaking Uglich Russian Federation Всероссийский научно-исследовательский институт маслоделия и сыроделия Углич Россия All-Russian Scientific Research Institute of Butter- and Cheesemaking Uglich Russian Federation 08 10 2025 08 10 2025 55 3 540 551 14 05 2025 01 07 2025 https://fptt.ru/en/issues/23788/23810/

Увеличение производства сыров разных видов в России выявило необходимость использования дополнительных моновидовых заквасок разнонаправленного действия. Это определило актуальность расширения ассортимента дополнительных заквасок с заданными свойствами за счет создания новых моновидовых концентратов. Среди них особую роль играют культуры с высокой протеолитической активностью, способствующие интенсификации протеолиза, сокращению продолжительности созревания и улучшению органолептических показателей сыров. Цель работы – выявление штаммов мезофильных лактобацилл из коллекции микроорганизмов Всероссийского научно-исследовательского института маслоделия и сыроделия (г. Углич, Россия) с высокой протеолитической активностью, перспективных для использования в сыроделии. Исследовали штаммы лактобацилл Lactiplantibacillus plantarum 28 и 37, Lacticaseibacillus casei 738-11, Lacticaseibacillus paracasei К-6, Lacticaseibacillus rhamnosus П, Limosilactobacillus fermentum 39. Протеолитическую активность оценивали по количеству накапливаемого небелкового азота и буферной емкости водорастворимой фракции сыров. По результатам культивирования в обезжиренном молоке отобраны два штамма с наибольшей протеолитической активностью: L. rhamnosus П и L. paracasei К-6, которые использовали в качестве дополнительных культур к основной производственной закваске при выработке сыров. Во время выработки и прессования сыров быстрее накапливалась биомасса L. rhamnosus П, а при созревании – L. paracasei К-6. Максимальное количество жизнеспособных клеток лактобацилл достигло 8,55 lg КОЕ/г в сырах с L. rhamnosus П и 8,94 lg КОЕ/г – с L. paracasei К-6. Отмечено более медленное вымирание L. rhamnosus П, а также их стимулирующее действие на развитие лактококков. Высокое содержание лактобацилл в сырах (более 108 КОЕ/г) позволяет отнести их к пробиотическим молочным продуктам. В сырах с добавлением L. paracasei К-6 и L. rhamnosus П отмечалась тенденция к более активному протеолизу: в конце созревания прирост количества небелкового азота составил ~ 20 % относительно контрольных сыров без лактобацилл. При положительном влиянии обоих штаммов на органолептику сыров наиболее высокую оценку за вкус и запах получили сыры с культурой L. рaracasei К-6, что согласуется с наибольшим изменением буферной емкости водорастворимой фракции этих сыров. Рекомендовано использовать штаммы L. paracasei К-6 и L. rhamnosus П в составе моновидовых заквасок для повышения качества сыров и интенсификации производства.

As the range of domestic cheeses has increased, Russian cheese industry needs new monospecific starters with multidirectional or targeted actions. Advanced monospecific concentrates with strong proteolytic properties boost proteolysis, reduce ripening time, and improve the sensory profile of the finished product. This article describes some strains of mesophilic lactobacilli with good prospects for commercial cheese production. The lactobacilli strains were isolated from the collection of microorganisms of the All-Russian Scientific Research Institute of Butter and Cheese Production, Uglich, Russia. They included Lactiplantibacillus plantarum 28 and 37, Lacticaseibacillus casei 738-11, Lacticaseibacillus paracasei K-6, Lacticaseibacillus rhamnosus P, and Limosilactobacillus fermentum 39. The proteolytic profile was estimated by the amount of accumulated non-protein nitrogen and the buffer capacity of the water-soluble fraction. The skim-milk cultivation revealed two optimal strains with the highest proteolytic effect, i.e., L. rhamnosus P and L. paracasei K-6. They served as additional cultures to the main industrial starter. L. rhamnosus P accumulated biomass faster during processing and pressing; L. paracasei K-6 developed more intensively during ripening. The highest count of viable lactobacilli cells reached 8.55 lg CFU/g in the cheese samples with L. rhamnosus P and 8.94 lg CFU/g in the samples with L. paracasei K-6. L. rhamnosus P died slower and demonstrated a stimulating effect on lactococci. The high content of lactobacilli in the experimental cheeses (≥108 CFU/g) made it possible to classify them as dairy probiotics. The samples with L. paracasei K-6 and L. rhamnosus P proved to be more active proteolytics. By the end of ripening, the experimental samples contained 20% more non-protein nitrogen than the control. The cheeses fortified with L. paracasei K-6 received the highest score for taste and aroma, which correlated with the greatest change in the buffer capacity of the watersoluble fraction. L. paracasei K-6 and L. rhamnosus P in monospecific starters proved able to improve the quality of cheese and intensify its production.

 Сыроделие закваски лактобациллы протеолитическая активность созревание органолептические показатели Cheese production starters lactobacilli proteolytic activity ripening sensory properties Исследование выполнено за счет гранта Министерства науки и высшего образования Российской Федерации по приоритетным направлениям научно-технологического развития (проект № 075-15-2024-483). The research was supported by the Ministry of Science and Higher Education of the Russian Federation as a major research project in a priority R&D area (grant No. 075-15-2024-483).

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