Projects / Programmes
Vpliv proteolitske razgradnje kazeina na tehnološke sposobnosti mleka in kakovost mlečnih izdelkov (Slovene)
| Code |
Science |
Field |
Subfield |
| 4.02.04 |
Biotechnical sciences |
Animal production |
Processing of animal raw materials |
| Code |
Science |
Field |
| P310 |
Natural sciences and mathematics |
Proteins, enzymology |
| T430 |
Technological sciences |
Food and drink technology |
Milk, psychrotrophic microorganisms, Bacillus cereus, plasmin, rennet, proteolysis, casein
Researchers (6)
Abstract
The previous results show that psychrotrophic members of genus Bacillus (Bacillus cereus) and Pseudomonas are the most often contaminants in raw, pasteurized milk and milk products. Their termoresistent proteases decrease the quality of milk products and shortened their shelf-life.
Very close related proteolytic members of ''''Bacillus cereus'''' group were previous identified by biochemichal tests. We are going to identify these isolates also by molecular methods. On the base of gene sequence, we will try to group them and find any correlation between this groupation and the isolate source.
In the second part of the project we intend to investigate the casein proteolysis by:
- enzymes, produced by natural psychrotrophic microflora and specific Bacillus cereus strains,
- indigenous native milk proteinase plasmin,
- enzymes of commercial coagulants.
For this purpose we intend to use the polimerase chain reaction method, colorimetric determination of free amino groups by trinitrobenzen- sulphonic acid, detection of casen fractions by SDS-PAGE electrophoresis and the determination of nitrogen components in milk by Kjeldahl method.
