GROWTH OF BIFIDOBACTERIA AND THEIR ENZYME PROFILES

被引：96

作者：

DESJARDINS, ML

ROY, D

GOULET, J

机构：

[1] FOOD RES & DEV CTR,DEPT FOOD SCI & TECHNOL,ST HYACINTHE J2S 8E3,QUEBEC,CANADA

[2] UNIV LAVAL,QUEBEC CITY G1K 7P4,QUEBEC,CANADA

来源：

JOURNAL OF DAIRY SCIENCE | 1990年 / 73卷 / 02期

关键词：

Bifidobacteria; enzyme profiles; growth;

D O I：

10.3168/jds.S0022-0302(90)78673-0

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

Bifidobacteria of human origin (22 strains) were evaluated for their potential use in yogurt-type products. Strains were grouped according to their growth rate in 12% reconstituted skim milk. Among the strains that grew quickly and produced acid in milk rapidly, the ratio of acetic: lactic acid varied from .4:1.0 to 3.0:1.0 Enzyme profiles of all strains were determined with the API ZYM system. All bifidobacteria possessed α- and β-galactosidases and α-glucosidase activities. A harmful enzyme, β-glucuronidase, was detected in only one strain of bifidobacteria tested. The faster growing strains also possessed high leucine aminopeptidase activity. © 1990, American Dairy Science Association. All rights reserved.

引用

页码：299 / 307

页数：9

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