Nutritive aspects of fermented dairy products obtained by kombucha application Protein profile in fermented dairy products

Abstract

The aim of this study was to investigate the chemical quality and protein profile of fermented dairy products obtained by kombucha starter culture at different fermentation temperatures. Sample produced at 37°C have significantly longer fermentation time than sample produced at 42°C. Protein profile analysis revealed more stable α and β casein fractions compared to other protein fractions during milk fermentation. These results indicate that fermented dairy products produced by kombucha at 37°C and 42°C could be less allergenic than milk and suitable for special allergenic nutrition. Especially sample fermented at 37°C had lower content of α-lactalbumin and β-lactoglobulin than sample produced at 42°C.