Researches in the activity of pure and mixed cultures Lactobacillus bulgaricus and Streptococcus thermophilus in enzymatically hydrolyzed milk

Proučavali smo utjecaj enzimatski razgrađene laktoze enzimom beta-galaktozidazom (Maxilact LX 5.000) na aktivnosti čistih i miješanih kultura Lbc. buigaricus i Str. thermophilus. Aktivnost kultura smo utvrđivali na osnovi vremena koagulacije, tvorbe mliječne kiseline, porasta broja mikroorganizama pojedinih kultura pri temperaturi 42 °C u postfermentacijskom razdoblju pri temperaturi 6 °C. Utjecaj enzimatski razgrađene laktoze u mlijeku na povećanu aktivnost kulture bilo je moguće točno odrediti samo u čistim kulturama Str. thermophilus.The effect of enzymatically disintegrated lactose by the enzyme beta-galactosidase (Maxilact LX 5000) on the activity of pure and mixed cultures Lbc. bulgaricus and Str. thermophilus was studied. The cultures\u27 activity was determined on the basis of the duration of coagulation, formation of lactic acid and increase of the number of microorganisms of separate cultures at the temperature of 42°C and in the postfermentational period at the temperature of 6°C. The effect of enzymatically disintegrated lactose in milk on the increased activity of the culture could be determined more definitely only with pure cultures of Str. thermophilus