Enzymatic activity in fermented milk products containing bifidobacteria
I. Trojanová, V. Radahttps://doi.org/10.17221/3395-CJFSCitation:Trojanová I., Rada V. (2005): Enzymatic activity in fermented milk products containing bifidobacteria. Czech J. Food Sci., 23: 224-229.
Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Bifidobacterium animalis strains were tested for á-galactosidase, â-galactosidase and á-glucosidase activities. Commercially available yoghurts with bifidobacteria were also tested. While bifidobacteria produced all the enzymes mentioned above, lactobacilli and streptococci exhibited only â-galactosidase activity. In yoghurts, only â-galactosidase was detected, while practically no á-galactosidase, and in one product only little á-glucosidase activities were exhibited. It could be concluded that the consumption of bifidobacteria via yoghurt has probably no substantial effect on the digestion of saccharides in the gut.
fermented milk products; enzymatic activity; bifidobacteria