Investigation of the Proteolytic Potential of Isolates of the Genus Lactobacillus Obtained from Homemade Bulgarian Cow, Sheep, Buffalo yoghurt and lactic acid products, for the Hydrolysis of Whey Proteins using Tris-Tricine-SDS Polyacrylic Amide Gel Electrophoresis

Saso Stojanovski, Goce Cilev, Blagica Trajanoska, Tatjana Blazhevska

Abstract: The main objective of the present study is the proteolytic potential of Lactobacillus isolates for
degradation of whey proteins. To implementation this goal, the following tasks were set: Isolation of
lactobacilli strains from cow and sheep, buffalo yoghurt and lactic acid products, characteristics of
newly isolated strains, survival at different temperatures, acidification of the nutrient medium, monitoring
the production of biologically active peptides, study of the proteolytic activity of the strains,
hydrolysis of basic whey proteins, hydrolysis of whey proteins (β-lactoglobulin and α-lactalbumin).
Of the 30 samples used, 27 lactobacilli strains were isolated to pure cultures. Antimicrobial activity
of strains R4.2 against E. coli. The studied strains have proteolytic potential and some of the studied
strains can hydrolyze whey proteins as α-lactalbumin and β-lactoglobulin. Low molecular weight
molecular moieties are formed after cultivation in the presence of α-lactalbumin analysed using Tris-
Tricine PAGE.

Keywords: Bulgarian homemade cow yogurts; Lactobacillus; Tris-Tricine-SDS polyacrylic amide gel electrophoresis; whey proteins

Date published: 2021-04-26