کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8891858 1628510 2018 19 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Comparison of the acidification activities of commercial starter cultures in camel and bovine milk
ترجمه فارسی عنوان
مقایسه فعالیت اسیدی کردن کشت های استارت مصرف کننده در شتر و
کلمات کلیدی
فعالیت اسیدی شدن، شیر شترمرغ فرهنگ استارتر، باکتری اسید لاکتیک، پروتئولیز،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
Camel milk has been reported to be difficult to ferment due to anti-microbial properties. The present study tested eight commercial starter cultures for their ability to grow in camel milk. All investigated cultures were able to acidify camel milk and reached a final pH at a level similar to what was achieved in bovine milk, but the speed of acidification was generally lower in camel milk. This could be due to inhibitory substances in camel milk or due to reduced availability of nutrients. Experiments using mixtures of camel and bovine milk or supplementation with casein hydrolysates allowed us to distinguish between these possibilities. High acidification rates were obtained in camel milk mixed with bovine milk or supplemented with casein hydrolysate. This demonstrates that the cultures are not inhibited by camel milk and we conclude that the growth rates of these cultures in pure camel milk are limited by the rate of proteolysis.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 89, March 2018, Pages 123-127
نویسندگان
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