Enzymatic activity in fermented milk products containing bifidobacteria

Iva Trojanová and Rada Vojtěch
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Iva Trojanová: Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Agriculture in Prague, Prague, Czech Republic
Rada Vojtěch: Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Agriculture in Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2005, vol. 23, issue 6, 224-229

Abstract: 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.

Keywords: fermented milk products; enzymatic activity; bifidobacteria (search for similar items in EconPapers)
Date: 2005
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:23:y:2005:i:6:id:3395-cjfs

DOI: 10.17221/3395-CJFS

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