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: | https://eprints.uklo.edu.mk/id/eprint/6237 |
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