Increase in soluble sialic acid during bacterial growth in milk
1993
Zalazar, C.A. | Meinardi, C.A. | Palma, S. | Suarez, V.B. | Reinheimer, J.A. (Instituto de Lactologia Industrial, Facultdad de Ingenieria Quimica, UNL, Sante Fe (Argentina))
The sialic acid content of the caseinoglycopeptide released from casein during proteolysis was measured in cold-stored raw milks, with and without prior thermisation, and in sterilised milks inoculated with proteolytic strains of Pseudomonas fluorescens. The amount of soluble sialic acid was shown to increase with the growth of psychrotrophic bacteria. Large increases were observed in the milks inoculated with highly proteolytic strains while little or no increase occurred during cold storage of milk which had been thermised.
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