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Viability and Prote.lytic Capacity of Lactobacillus bulgaricus 2772 and Lactobacillus rhamnosus GG during Che.se.Ripe.ing

引用

Journal of Bioscie.ce. and Me.icine. 2014年第3期2卷 7-12页

作者： L. G.Gonzale.-Olivare. Z.L.Lope.-Cue.lar J.Anorve.morga.M.J.Franco-Fe.nande. A.Castane.a-Ovando e.Contre.as-Lope. J.Jaime.-Ordaz G.M.Rodrigue.-Se.rano Ce.tro de.Inve.tigacione.Quimicas Universidad Autonoma del Estado de HidalgoCarr.Pachuca-Tulancingo km.4.5PachucaHgo.C.P.42067Mexico Instituto de.Cie.ciasAgrope.uarias Universidad Autonoma del Estado de HidalgoRancho Universitario Av.Universidad Km.1 Ex-Hda.deAquetzalpa AP 32TulancingoHgoMexico De.artame.to de.Biote.nologia Universidad AutonomaMetropolitanaUnidadIztapalapaAP 55-355 Mexico D.F.Mexico

Nowadays, probiotics have.be.n utilize. as starte. culture. in the.e.aboration of fe.me.te. dairy products such as che.se. The.survival of probiotic microorganisms in this type.of products is ve.y important in orde. to have.a be.e.icial e.fe.t afte. the.r consumption. In addition to this, milk prote.ns are.conside.e. an important source.of bioactive.pe.tide.. The.e.pe.tide. have.be.n ide.tifie. in hydrolyze. products of milk prote.ns and dairy products such as che.se. In this study, the.prote.tive.e.fe.t on the.survival of Lactobacillus rhamnosus GG was de.e.mine. in a che.se.which was inoculate. only with this probiotic microorganism, and in anothe. che.se.additionally inoculate. with Lactobacillus bulgaricus 2772 (e.opolysaccharide.produce. bacte.ia). The.ripe.ing of the.e.che.se. took place.for 28 days at two diffe.e.t te.pe.ature. (4°C and 14°C). The.prote.lytic?capacity was analyze. by me.suring the.conce.tration of fre. amino groups, through the.trinitrobe.ze.e.ulfonic acid me.hod (TNBS). The.se.aration of pe.tide. was carrie. out by polyacrylamide.ge. e.e.trophore.is (SDS-PAGe. with 15% T. At the.e.d of the.study it was found that the.population de.sity was highe. in the.che.se. ripe.e. at 14°C while.at 4°C, it de.re.se.. A?highe. prote.lytic activity at 14&de.;C was also obse.ve. and it was de.e.mine. by a highe. conce.tration of fre. amino groups. Like.ise. during the.analysis of e.e.trophore.is ge.s, a highe. conce.tration of pe.tide. smalle. than 10 kDa was found in the.sample. of che.se. ripe.e. at 14&de.;C. The.e.re.ults incre.se.the.e.pe.tations to find pe.tide. with a biological function.

关键词： Probiotics Lactic Bacte.ia Ripe.ing Che.se Bioactive.Pe.tide. Prote.lysis

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