Research Article
Proteolytic Activity of Lactic Acid Bacteria and Yeasts Isolated from Commercial and Homemade Kefir Samples
Abstract
The microbiological composition of kefir contributes significantly to its nutritional and functional properties, particularly due to the proteolytic activity of lactic acid bacteria (LAB) and yeasts. This study aimed to isolate and identify proteolytic microorganisms from ten kefir samples, including commercial, homemade, and traditional types, and to assess their ability to hydrolyze milk proteins. A total of 81 isolates were obtained using PCA, MRS, and YGC agar, representing total mesophilic bacteria, LAB, and yeasts, respectively. Proteolytic activity was quantified spectrophotometrically by measuring the release of tyrosine. Results revealed significant variability among isolates, with MRS-derived LAB strains exhibiting the highest proteolytic activity, particularly isolate M21 (191.1 µg/mL). Several YGC isolates also exhibited high enzymatic potential, underscoring the contribution of yeasts and yeast-associated bacteria to kefir fermentation. Biochemical identification confirmed key strains such as Streptococcus thermophilus and Lactococcus lactis subsp. lactis. These findings underscore the significance of kefir-derived microbiota in the development of functional dairy cultures, providing a basis for selecting strains with robust proteolytic capabilities for biotechnological applications.
Supporting Institution
Scientific Research Projects Coordination Unit of Ankara University
Project Number
Project Number: 13H4343004.
Thanks
The authors gratefully acknowledge the financial support provided by the Scientific Research Projects Coordination Unit of Ankara University under Project Number 13H4343004.
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There are 43 citations in total.
Details
| Primary Language | English |
|---|---|
| Subjects | Food Microbiology, Dairy Technology |
| Journal Section | Research Article |
| Authors | |
| Project Number | Project Number: 13H4343004. |
| Submission Date | December 21, 2025 |
| Acceptance Date | March 5, 2026 |
| Early Pub Date | March 16, 2026 |
| Publication Date | March 16, 2026 |
| IZ | https://izlik.org/JA43EN99EE |
| Published in Issue | Year 2026 Issue: Advanced Online Publication |
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