Changes in the protein fraction of Merluccius bilinearis muscle under lactic acid bacterial fermentation using a Lactobacillus Acidophilus starter culture (ESP)
Changes in the protein fraction of Merluccius bilinearis muscle under lactic acid bacterial fermentation using a Lactobacillus Acidophilus starter culture
| dc.contributor | ||
| dc.contributor | ||
| dc.creator | Elizondo, Luis J. | |
| dc.date | 2016-03-05 | |
| dc.date | 2016-03-28T17:08:41Z | |
| dc.date | 2016-03-28T17:08:41Z | |
| dc.date | 2016-03-28 | |
| dc.date.accessioned | 2018-03-14T19:04:51Z | |
| dc.date.available | 2018-03-14T19:04:51Z | |
| dc.identifier | http://www.revistas.una.ac.cr/index.php/uniciencia/article/view/5408 | |
| dc.identifier | http://hdl.handle.net/11056/12770 | |
| dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/1107326 | |
| dc.description | The effect of lactic acid bacterial fermentation on the protein fraction of Merluccius bilinearis muscle was evaluated. The non-protein fraction increased progressively with corresponding decreases in the percentage protein (dry weight) indicating proteolytic activity during fermentation. Significant increases in the percentages of the amino acids cystine, isoleucine, phenylalanine and tyrosine were observed after two months of fermentation. Percentages of arginine decreased significantly after one week and again after two months of fermentation. | |
| dc.description | Se evaluó el efecto de fermentación láctica sobre la fracción proteica del músculo de Merluccius bilinearis. En nitrógeno no proteico aumentó con el tiempo de fermentación indicando acción bacteriana proteolítica. Se observaron aumentos significativos en los porcentajes de los amino ácidos cistina, isoleucina, fenilalanina y tirosina después de dos meses de fermentación. Los porcentajes de arginina disminuyeron significativamente después de una semana, y posteriormente, a los dos meses del tratamiento. | |
| dc.format | application/pdf | |
| dc.language | spa | |
| dc.publisher | Universidad Nacional de Costa Rica | |
| dc.relation | http://www.revistas.una.ac.cr/index.php/uniciencia/article/view/5408/5240 | |
| dc.source | Uniciencia; Vol. 4, Núm. 1-2 (1987); 45-49 | |
| dc.source | Uniciencia; Vol. 4, Núm. 1-2 (1987); 45-49 | |
| dc.source | 2215-3470 | |
| dc.subject | ||
| dc.subject | ||
| dc.subject | ||
| dc.subject | Changes; protein; muscle; fermentation | |
| dc.title | Changes in the protein fraction of Merluccius bilinearis muscle under lactic acid bacterial fermentation using a Lactobacillus Acidophilus starter culture (ESP) | |
| dc.title | Changes in the protein fraction of Merluccius bilinearis muscle under lactic acid bacterial fermentation using a Lactobacillus Acidophilus starter culture | |
| dc.type | Artículos de revistas | |
| dc.type | Artículos de revistas | |
| dc.type | Artículos de revistas |