foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2025-8-4-566-575foodsyst-922Research ArticleСтатьиDifferentiated assessment of Lactococcus enzymatic activity for the creation of starter cultures of direct applicationДифференцированная оценка ферментативной активности Lactococcus для создания заквасок прямого внесенияhttps://orcid.org/0000-0001-9033-5928ДугановаА. Ю.DuganovaA. Yu.

Дуганова Анна Юрьевна — младший научный сотрудник, отдел микробиологии

191014, г. Санкт-Петербург, Литейный пр., 55 

Anna Yu. Duganova, Junior Researcher, Department of Microbiology

55, Liteiny prospekt, 191014, Saint Petersburg

a.duganova@fncps.ruhttps://orcid.org/0000-0002-1108-3695СорокинаН. П.SorokinaN. P.

Сорокина Нинель Петровна — кандидат технических наук, ведущий научный сотрудник, отдел микробиологии

191014, г. Санкт-Петербург, Литейный пр., 55 

Ninel P. Sorokina, Candidate of Technical Sciences, Leading Researcher, Department of Microbiology

55, Liteiny prospekt, 191014, Saint Petersburg

n.sorokina@fncps.ruhttps://orcid.org/0000-0002-2145-1439МамыкинД. С.MamykinD. S.

Мамыкин Денис Станиславович — младший научный сотрудник, отдел микробиологии

191014, г. Санкт-Петербург, Литейный пр., 55 

Denis S. Mamykin, Junior Researcher, Department of Microbiology

55, Liteiny prospekt, 191014, Saint Petersburg

d.mamykin@fncps.ruhttps://orcid.org/0000-0002-4372-6448СеменоваА. А.SemenovaA. A.

Семенова Анастасия Артуровна — доктор технических наук, заместитель директора по научной работе

191014, г. Санкт-Петербург, Литейный пр., 55 

Anastasia A. Semenova, Doctor of Technical Sciences, Deputy Director for Scientific Work

55, Liteiny prospekt, 191014, Saint Petersburg

a.semenova@fncps.ruhttps://orcid.org/0009-0001-4540-5314РоговГ. Н.RogovG. N.

Рогов Григорий Новомирович — кандидат технических наук, директор филиала

191014, г. Санкт-Петербург, Литейный пр., 55 

Grigory N. Rogov, Candidate of Technical Sciences, Director of the Brunch

55, Liteiny prospekt, 191014, Saint Petersburg

g.rogov@fncps.ruhttps://orcid.org/0009-0007-1914-2972БеленкоА. А.BelenkoA. A.

Беленко Андрей Александрович — кандидат биологических наук, заведующий лабораторией генетических исследований

191014, г. Санкт-Петербург, Литейный пр., 55 

Andrey A. Belenko, Candidate of Biological Sciences, Head of the Laboratory of Genetic Research

55, Liteiny prospekt, 191014, Saint Petersburg

a.belenko@fncps.ruФедеральный научный центр пищевых систем им. В. М. Горбатова РАНРоссияV. M. Gorbatov Federal Scientific Center for Food Systems of the Russian Academy of SciencesRussian Federation20252801202684566575Copyright © Duganova A.Y., Sorokina N.P., Mamykin D.S., Semenova A.A., Rogov G.N., Belenko A.A., 20262026Дуганова А.Ю., Сорокина Н.П., Мамыкин Д.С., Семенова А.А., Рогов Г.Н., Беленко А.А.Duganova A.Y., Sorokina N.P., Mamykin D.S., Semenova A.A., Rogov G.N., Belenko A.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/922

Representatives of the genus Lactococcus are one of the key starter microorganisms in the dairy industry. They play a leading role in lactic acid fermentation in the production of fermented dairy products and cheeses. The article presents the results of a differentiated assessment of the enzymatic activity of nine strains of Lactococcus lactis subsp. lactis in milk at a cultivation temperature of (30 ± 1) °C, as well as during cooling and storage at a temperature of (6 ± 1) °C for 21 days. All studied parameters of acid formation (an increase in titratable acidity during fermentation and storage) demonstrated statistically significant differences between the strains (ANOVA, P < 0.05). The most pronounced variability of the strains was observed in their ability to acidify milk during storage: a decrease in the actual acidity over 21 days ranged from 0.19 to 0.49 pH units. This may be due to their genetic differences in enzymatic activity and resistance to low temperatures, which requires further study. The highest activity at (30 ± 1) °C was observed in four strains (663–12, 792–7, 618–5 and 549–1), which increased the titratable acidity of milk by 69–70 °T. Three of these strains (792–7, 618–5, and 549–1) slowly accumulated acid during storage, increasing the acidity by 4.7–7.3 °T over 21 days. Strains 637–4 and 429–6 showed a low fermentation rate at optimal temperature (an increase in acidity was 56.7 and 54.3 °T, respectively), but a high one during storage (an increase in acidity was 18.3 and 16.7 °T, respectively). Cluster analysis by the Ward method and the Euclidean distance metric performed in the R4.3.1 software environment allowed us to divide the studied L. lactis cultures into three groups according to the nature of the enzymatic profile at the temperature of active fermentation and under the storage conditions. The isolated clusters represent various metabolic profiles that determine the potential use of strains in technological processes. The results obtained indicate that for a comprehensive assessment of the acid-forming activity of cultures when selecting them for using in the composition of starter cultures of direct application for fermented dairy products and cheeses, it is necessary to study both the rate of acid formation and the post-enzymatic potential.

Представители рода Lactococcus являются одними из ключевых заквасочных микроорганизмов в молочной промышленности. Они играют ведущую роль в осуществлении молочнокислого брожения при выработке кисломолочных продуктов и сыров. В статье представлены результаты дифференцированной оценки ферментативной активности 9 штаммов Lactococcus lactis subsp. lactis в молоке при температуре культивирования (30 ± 1) °C, а также в процессе охлаждения и хранения при температуре (6 ± 1) °C в течение 21 суток. Все исследованные параметры кислотообразования (прирост титруемой кислотности в процессе ферментации и хранения) продемонстрировали статистически значимые различия между штаммами (ANOVA, P < 0,05). Наиболее выраженная вариативность штаммов наблюдалась по их способности подкислять молоко при хранении: снижение активной кислотности за 21 сутки составило от 0,19 до 0,49 ед. рН. Это может быть обусловлено их генетическими различиями в ферментативной активности и устойчивости к низким температурам, что требует дальнейшего изучения. Самая высокая активность при (30 ± 1) °C наблюдалась у четырех штаммов (663–12, 792–7, 618–5 и 549–1), которые повысили титруемую кислотность молока на 69–70 °Т. Три из этих штаммов (792–7, 618–5 и 549–1) медленно накапливали кислоту при хранении, увеличив кислотность за 21 сутки на 4,7–7,3 °Т. Штаммы 637–4 и 429–6 показали низкую скорость ферментации при оптимальной температуре (прирост кислотности составил 56,7 и 54,3 °Т соответственно), но высокую — при хранении (прирост кислотности — 18,3 и 16,7 °Т соответственно). Кластерный анализ методом Уорда и евклидовой метрики расстояния, выполненный в программной среде R4.3.1, позволил распределить изученные культуры L. lactis на три группы по характеру ферментативного профиля при температуре активной ферментации и в условиях хранения. Выделенные кластеры представляют собой различные метаболические профили, определяющие потенциальное применение штаммов в технологических процессах. Полученные результаты свидетельствуют, что для комплексной оценки кислотообразующей активности культур при подборе их в состав заквасок прямого внесения для кисломолочных продуктов и сыров необходимо исследовать как скорость кислотообразования, так и постферментативный потенциал.

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The authors declare that there are no conflicts of interest present.