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Vol. 28 (2025 year), No. 2, DOI: 10.21443/1560-9278-2025-28-2

Bychkova T. S., Krutina E. M., Diaghileva Yu. A.
Role of lactic acid bacterial enzymes in forming antioxidant potential of fermented milk products

Enzymes of lactic acid microorganisms (LAB) play a key role in fermentation processes determining the organoleptic properties and biological value of dairy products. These microorganisms synthesize enzymes of all six classes, including oxidoreductases, transferases, hydrolases, lyases, isomerases and ligases. Lactate dehydrogenase, NADH oxidase and catalase which regulate redox processes are of particular importance. Hydrolases such as ?-galactosidase, proteases and lipases are involved in the breakdown of complex molecules, affecting the taste and nutritional properties of foods. MCM enzymes also play an important role in antioxidant protection by producing superoxide dismutase and glutathione peroxidase, reducing the level of oxidative stress. Lactobacillus acidophilus and other probiotic microorganisms have high enzymatic activity, improving the bioavailability of nutrients and contributing to the formation of functional products. The antioxidant potential of fermented dairy products depends on the type of microorganisms, fermentation conditions, and milk composition.

(in Russian, стр.16, fig. 5, tables. 2, ref 46, AdobePDF, AdobePDF 0 Kb)