Encontrados 3 documentos, a visualizar página 1 de 1
Controlled whey protein hydrolysis using two alternative proteases
Pintado, Manuela E.; Pintado, Ana E.; Malcata, F. XavierWhole whey was hydrolyzed for 12 h with Protease 2A and Trypsin using two concentrations of enzyme (20 and 40 g/kgprotein). Samples were assayed for total viable counts of adventitious microflora that survived thermization, total acidity, total concentration of free amino acids, peptide profile and overall degree of hydrolysis. The highest total concentration of free amino acids was observed when hydrolysis was...
Role of dominant microflora of Picante cheese on proteolysis and lipolysis
Freitas, A. Cristina; Pintado, Ana E.; Pintado, Manuela; Malcata, F. XavierFour species of bacteria (Enterococcus faecium and E. faecalis, Lactobacillus plantarum and Lb. paracasei) and three species of yeasts (Debaryomyces hansenii, Yarrowia lipolytica and Cryptococcus laurentii) isolated from Picante cheese were assayed for proteolytic and lipolytic activities. The milk type (caprine or ovine), the ripening time (0–65 d) and the concentration of NaCl (0–14% (w/v)) have been studied ...
Organic acids produced by lactobacilli, enterococci and yeasts isolated from Pi...
Freitas, A. Cristina; Pintado, Ana E.; Pintado, Manuela E.; Malcata, F. XavierFour species of bacteria (Enterococcus faecium and Enterococcus faecalis, Lactobacillus plantarum and Lactobacillus paracasei) and three species of yeasts (Debaryomyces hansenii, Yarrowia lipolytica and Cryptococcus laurentii), previously isolated from Picante cheese, were cultured in ovine and in caprine milk and assayed for sugar and organic acids metabolism for 6 days. The results indicated that both milk ty...
| Financiadores do RCAAP | |||||||
|
|
|
|
|
|
||