Comparative evaluation of proteolytic activity of Limosilactibacillus fermentum and Kluyveromyces marxianus in whey protein supplemented media and its functional implications

Abstract

This study evaluated the proteolytic activity of Limosilactibacillus fermentum and Kluyveromyces marxianus in whey protein-supplemented media. Proteolysis, a crucial fermentation process, breaks proteins into peptides with potential bioactivity. Both strains exhibited proteolytic activity, assessed via skim milk agar assay, microbial growth, protein content, and degree of hydrolysis. Limosilactibacillus fermentum demonstrated significantly higher proteolysis. The findings suggest that fermentation of whey protein by lactic acid bacteria and yeast could aid in the production of bioactive peptides with potential health benefits such as antioxidant, antihypertensive, or immunomodulatory effects, thereby promoting the use of whey in value-added functional food formulations.