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AMINO ACIDS PRODUCED IN THERAPEUTIC MONTEREY LIKE CHEESE BY USE OF BIFIDOBACTERIUM SPP | ||
| AL-TAQANI | ||
| Article 1, Volume 23, Issue 2, 2010, Pages 41-48 | ||
| Abstract | ||
| Two lypophilized locally bacterial isolates of bifibdoacterium were obtiand from several studies in Food Scienc and Biotechnology department , from healthy children feces 1-3 months old, One of them had high proteolytic activities and the second had low proteolytic activities ,they were incorporated in Monterey like Cheese .By using miniature manufacturing modle of cheese system , under microbiologically controlled conditions , water soluble nitrogen extract had HPLC tested for amino acids concentration .Result showed in that all treatments amino acids concentrations were increased due to ripening time, but bifidobacteria isolates showed different concentration while isolate 5 had appearred more amino acids than isolate 2 and inducted high proteolytic activities, and some amino acids are increased, reduced, disappearred or appearred at the end of the ripening | ||
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