Changes in the protein fraction of Merluccius bilinearis muscle under lactic acid bacterial fermentation using a Lactobacillus Acidophilus starter culture (ESP)

 

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Detalles Bibliográficos
Autor: Elizondo, Luis J.
Formato: artículo original
Estado:Versión publicada
Fecha de Publicación:1987
Descripción:The effect of lactic acid bacterial fermentation on the protein fraction of Merluccius bilinearis muscle was evaluated. The non-protein fraction increased progressively with corresponding decreases in the percentage protein (dry weight) indicating proteolytic activity during fermentation. Significant increases in the percentages of the amino acids cystine, isoleucine, phenylalanine and tyrosine were observed after two months of fermentation. Percentages of arginine decreased significantly after one week and again after two months of fermentation.
País:Portal de Revistas UNA
Institución:Universidad Nacional de Costa Rica
Repositorio:Portal de Revistas UNA
Lenguaje:Español
OAI Identifier:oai:ojs.www.una.ac.cr:article/5408
Acceso en línea:https://www.revistas.una.ac.cr/index.php/uniciencia/article/view/5408
Access Level:acceso abierto
Palabra clave:Changes
protein
muscle
fermentation