Original scientific paper
Influence of diffierent ratios of lactoacid bacteria to the spectrum of frees aminoacids in yoghurt produced form cow's milk
Natalija Kapac-Parkačeva
; Zemljodelsko-šumarski fakultet, Skopje
Olga Bauer
Tihomir Čizbanovski
Abstract
The free aminoacids in raw cows milk and in yoghurt 24 and 48 hours after this production were qualitatively and quantitatively determined. Prepared raw milk was cultured with the startes contanining Lactobacillus bulgaricus and Streptococcus thermophilus at the ratios of 1:1 lyzer (Model 1200) was used according to the obtained results, it could be concluded: lyzer (Model 1200) was used According to the obtained results, it could be concluded: In the raw milk and yoghurt 17 free aminoacids, except that of tryptophan, were identified; its content in the yoghurt varied in dependence of kinds and ratios of lactic acid bacteria in the used starters. Total free aminoacids content in the milk was 9.00 mg/100 g. In the hours old yoghurt, produced with the starter containing mentioned lactic acid bacteria at the ratio of 1:1, a total free aminoacids content of 28.09 mg/100 g was identified; that means, 1.2 times more than at the lactics ratio of 1:3. The total free aminoacids content in the 48 hours old yoghurt produced at both lactics ratios became similar. The 24 hours old yoghurt produced with the starter containing lactics at the ratio of 1:1 has an increased amount of all free aminoacids, particularly tyrosine, phenylalanine and leucine (56,32 %), after that came serine, lysine, and glutamic acid (19.26 %), white at the lactics ratio of 1:3 the greatest content belonged to proline (71.43 %). In the 48 hours old yoghurt produced at the lacics rato of 1:1 the first places had valine, phenylalanine, lysine, and leucine, while at the lactics ratio of 1:3, with a relatively great increase of the total free aminoacids content, still in the first place came proline and then phenylalanine. According to the physiological importance, the yoghurt produced with a starter containing lactic acid bacteria at the ratio of 1:1, in all cases contained much more essential free aminoacids.
Keywords
cow's milk; yoghurt; lactoacid bacteria; aminoacids
Hrčak ID:
96775
URI
Publication date:
1.2.1975.
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