• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Iranian Journal of Microbiology >Investigating the effect of pH, different concentrations of glutamate acid and salt on production in low-fat probiotic cheese
【24h】

Investigating the effect of pH, different concentrations of glutamate acid and salt on production in low-fat probiotic cheese

机译：Investigating the effect of pH, different concentrations of glutamate acid and salt on production in low-fat probiotic cheese

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相关主题

摘要

Background and Objectives: Gamma-aminobutyric acid (GABA) is a non-protein amino acid produced by lactic acid bacteria. Among GABA-producing bacteria, lactic acid bacteria have received more attention due to their probiotic nature and properties such as inhibiting pathogenic bacteria, strengthening the immune system, and so on. Materials and Methods: Investigation on the effect of three independent variables including pH (4.7, 4.9 and 5.1), glutamic acid (1, 2 and 3 mgg-1) and salt (2, 2.5 and 3) on GABA production in low fat cheese by probiotic bacteria. Results: By increasing the amount of glutamic acid and decreasing the pH from 5.1 to 4.7, the amount of GABA production in ultra-filtration cheese significantly increased on the 15 th and 30 th days of production (p≤0.05), while by increasing the amount of salt the production GABA decreased on the 15 th and 30 th days. Simultaneous optimal conditions to achieve maximum GABA production in cheese on the 15 th and 30 th production day was respectively 167.7917 mg/kg -1 and 220.125 mg/kg -1 using 3 mg/g glutamic acid, 2 salt at pH 4.7. Conclusion: The results showed that by identifying probiotic bacteria with the highest potential for GABA production and optimizing the culture medium, more GABA can be produced in food products and a positive step can be taken to produce pragmatic products and promote consumer health.

著录项

获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号