| Issue |
BIO Web Conf.
Volume 179, 2025
International Scientific and Practical Conference “From Modernization to Rapid Development: Ensuring Competitiveness and Scientific Leadership of the Agro-Industrial Complex” (IDSISA 2025)
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|---|---|---|
| Article Number | 01019 | |
| Number of page(s) | 6 | |
| Section | Scientific Support for Innovative Development of Livestock Farming and Biotechnology | |
| DOI | https://doi.org/10.1051/bioconf/202517901019 | |
| Published online | 09 June 2025 | |
Technology of obtaining casein hydrolysate by microbial fermentation
1 South Ural State University (national research university), 454000, Lenin Avenue, 75, Chelyabinsk, Russia
2 Ural State Agrarian University, 620075, Karl Liebknecht street, 42, Ekaterinburg, Russia
* Corresponding author: zinoks-vl@mail.ru
Casein is a significant milk protein and a good substrate for obtaining protein hydrolysates. The efficiency of enzymatic hydrolysis of proteins depends on such process parameters as temperature, duration of hydrolysis, pH of the medium and the amount of enzyme or bacterial culture. The aim of the study is to develop an algorithm for determining optimal parameters for casein fermentation to obtain hydrolysate based on a multifactorial experiment. This study considers an algorithm for optimizing the parameters of enzymatic hydrolysis of casein using acidophilus bacillus. An experimental plan is presented for obtaining the initial data for constructing a regression equation. Response surfaces are given that reflect the dependence of the degree of hydrolysis on the process parameters of hydrolysis (temperature, duration of hydrolysis, and the amount of bacterial culture). Based on the optimization results, a technological scheme for obtaining casein hydrolysate was developed indicating the optimal parameters of the hydrolysis process. Thus, mathematical modeling of the hydrolysis process based on experimental data allows us to obtain a regression equation and optimal parameters for obtaining casein hydrolysate with the maximum degree of hydrolysis.
© The Authors, published by EDP Sciences, 2025
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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