API ZYM ENZYMATIC PROFILE OF LACTIC ACID BACTERIA ISOLATED FROM TRADITIONAL BULGARIAN MEAT PRODUCT “LUKANKA”

Stojanovski, Saso and Gacovski, Zivko and Antonova-Nikolova, S and Kirilov, N and Ivanova, I and Tenev, T and Hadjinesheva, V (2013) API ZYM ENZYMATIC PROFILE OF LACTIC ACID BACTERIA ISOLATED FROM TRADITIONAL BULGARIAN MEAT PRODUCT “LUKANKA”. Bulgarian Journal of Agricultural Science,, 19 (2). pp. 86-89.

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Abstract

The enzyme potential of lactic acid bacteria is an important factor in the formation of characteristic taste of meat products. The aim of the study is the determination of the enzyme profi le of different lactic acid bacteria using API ZYM system. The en- zyme activity of 31 strains of Lactobacillus plantarum, Lactobacillus sakei and Lactobacillus brevis isolated during different stages of the fermentation process of the naturally fermented traditional Bulgarian meat product “Lukanka” was determined. It was established that most of the strains showed low lipolytic activity. Only a few strains showed phosphatase and β- galactosi- dase activity. The amidase activity varied among the strains. Almost all strains possessed high β-glucosidase, α-galactosidase, β-glucuronidase, α-manosidase and N-acetyl-β-glucosaminidase activity. Key words: Enzyme activity, Lactic acid bacteria, Traditional Bulgarian Meat Product “Lukanka”

Item Type: Article
Subjects: Scientific Fields (Frascati) > Agricultural Sciences > Veterinary science
Divisions: Faculty of Veterinary Medicine
Depositing User: Mr Aleksandar Lozanovski
Date Deposited: 06 May 2021 07:24
Last Modified: 06 May 2021 07:24
URI: http://eprints.uklo.edu.mk/id/eprint/6237

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