Enzymatic activity in fermented milk products containing bifidobacteria

https://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.
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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.  
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