Changes in the protein fraction of Merluccius bilinearis muscle under lactic acid bacterial fermentation using a Lactobacillus Acidophilus starter culture (ESP)
में बचाया:
| लेखक: | |
|---|---|
| स्वरूप: | artículo original |
| स्थिति: | Versión publicada |
| प्रकाशन तिथि: | 1987 |
| विवरण: | 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. |
| देश: | Portal de Revistas UNA |
| संस्थान: | Universidad Nacional de Costa Rica |
| Repositorio: | Portal de Revistas UNA |
| भाषा: | Español |
| OAI Identifier: | oai:ojs.www.una.ac.cr:article/5408 |
| ऑनलाइन पहुंच: | https://www.revistas.una.ac.cr/index.php/uniciencia/article/view/5408 |
| Access Level: | acceso abierto |
| संकेत शब्द: | Changes protein muscle fermentation |