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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Autor AYALA-NIÑO,Alexis (1) CASTRO-ROSAS,Javier (1) CONTRERAS-LÓPEZ,Elizabeth (1) CRUZ-GUERRERO,Alma Elizabeth (1) GONZÁLEZ-OLIVARES,Luis Guillermo (1) JAIMEZ-ORDAZ,Judith (1) MARTÍNEZ-RAMÍREZ,Xóchitl (1) Mais... Palavra-chave Agave juice (1) Fermented milk (1) Inulin (1) Lactic acid bacteria (1) Prebiotic (1) Proteolysis (1) Mais... Tipo do documento Info:eu-repo/semantics/article (1) Ano 2019 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Survival and proteolytic capacity of probiotics in a fermented milk enriched with agave juice and stored in refrigeration Ciênc. Tecnol. Aliment. JAIMEZ-ORDAZ,Judith; MARTÍNEZ-RAMÍREZ,Xóchitl; CRUZ-GUERRERO,Alma Elizabeth; CONTRERAS-LÓPEZ,Elizabeth; AYALA-NIÑO,Alexis; CASTRO-ROSAS,Javier; GONZÁLEZ-OLIVARES,Luis Guillermo. Abstract In this study, the survival and proteolysis of lactic acid bacteria Lactobacillus casei Shirota and Lactobacillus rhamnosus GG were measured in fermented milks enriched with agave juice and inulin. Fermentations were terminated at pH 4.5 and stored for 21 days at 4 °C. Survival was determined by viable count in MRS-agar. The production of free amino groups was performed by the TNBS method and peptide separation was performed by SDS-PAGE. During fermentation, pH decreased faster in milk with agave juice than with inulin. There was no significant difference in the concentration of free amino groups (0.632 ± 0.007 and 0.627 ± 0.007 mg/L) between the two fermentation systems for any microorganism. The concentration of lactic acid bacteria in the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactic acid bacteria; Fermented milk; Agave juice; Inulin; Proteolysis; Prebiotic. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100188 Registros recuperados: 1 Primeira ... 1 ... Última

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