LACTIC ACID BACTERIA ENZYMES: CHARACTERISTICS, CLASSIFICATION AND BIOTECHNOLOGICAL SIGNIFICANCE

K.G. Garkava; О.І. Yalovenko; O.P. Rudnytska

doi:10.32402/

Authors

K.G. Garkava National Technical University of Ukraine «Igor Sikorsky Kyiv Polytechnic Institute», Kyiv, Ukraine Author
О.І. Yalovenko National Technical University of Ukraine «Igor Sikorsky Kyiv Polytechnic Institute», Kyiv, Ukraine Author
O.P. Rudnytska State Institution “Marzieiev Institute for Public Health of the National Academy of Medical Sciences of Ukraine”, Kyiv, Ukraine Author

DOI:

https://doi.org/10.32402/

Keywords:

lactic acid bacteria, enzymatic activity, proteolytic enzymes, food biotechnology.

Abstract

AIM. To summarize current knowledge on the classification, characteristics, and biotechnological significance of enzyme systems of lactic acid bacteria (LAB).

MATERIALS AND METHODS. A narrative review of scientific literature indexed in PubMed/MEDLINE, Scopus, and Web of Science was conducted using comparative and analytical approaches.

RESULTS. The main enzyme systems of LAB were analyzed, including proteolytic enzymes, glycoside hydrolases, lipolytic enzymes, and enzymes involved in exopolysaccharide synthesis. Particular attention was paid to cell-envelope proteinases, intracellular peptidases, β-galactosidase, phosphoketolase, glucosyltransferases, esterases, and lipases. Their roles in proteolysis, carbohydrate metabolism, flavor and aroma formation, lactose hydrolysis, and texture development in fermented dairy and meat products were characterized. The industrial significance of LAB enzymes in the production of cheese, yogurt, kefir, sourdough bread, lactose-free products, galactooligosaccharides, and dextran was discussed.

CONCLUSIONS. LAB enzyme systems determine the technological and functional properties of fermented foods and represent promising targets for modern food biotechnology.

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