Effect of freeze-drying on amino acid transformation and digestibility of symbiotic bacteria Streptococcus thermophilus and Lactobacillus bulgaricus
1989
Mitic, S. (Veterinarski i mlekarski institut, Beograd (Yugoslavia)) | Cuperlovic, M.
Qualitative and quantitative analyses of protein complex of Streptococcus thermophilus and Lactobacillus bulgaricus cultures were carried out before and after lyophilisation. Digestibility of individual amino acids was determined. There is no significant difference in the amino acid concentration before and after lyophilisation. With the exception of glutamic acid (1,82g/200g N), aspartics acid (0,49g/100g N ), values obtained for other amino acids were almost identical indicating that most amino acids were not degraded in the course of liophilisation. The amino acid digestibility was more prominent in liophilised cultures and is not always in a positive correlation with the amino acid content in the protein of cultures. The lyophilised cultures reconstituted and grown in milk have demonstrated a marked acidity production.
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