Changes in the protein fraction of Merluccius Bilinearis muscle under lactic acid bacterial fermentation using a Lactobacillus Acidophilus starler culture.

 

Guardado en:
Sonraí Bibleagrafaíochta
Údar: Elizondo, Luis J.
Formáid: artículo
Fecha de Publicación:1987
Cur Síos: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:Repositorio UNA
Institiúid:Universidad Nacional de Costa Rica
Repositorio:Repositorio UNA
Teanga:Inglés
OAI Identifier:oai:null:11056/22862
Rochtain Ar Líne:http://hdl.handle.net/11056/22862
Palabra clave:FERMENTACIÓN
BACTERIAS
MERLUZA
FERMENTATION