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001-es BibID:	BIBFORM073012
Első szerző:	Albert Csilla (gyógyszerész)
Cím:	Effect of microorganisms on free amino acid and free D-amino acid contents of various dairy products / Cs. Albert, G. Pohn, K. Lóki, J. Csapó
Dátum:	2009
ISSN:	1844-7449 2066-7744
Megjegyzések:	Free amino acid and free D-amino acid contents of milksamples with different microorganism numbers and composition of dairyproducts produced from them were examined. Total microorganism num-ber of milk samples examined varied from 1.25-106 to 2.95-106. It wasestablished that with an increase in microorganism number concentrationof both free D-amino acids and free L-amino acids increased, however,increase in D-amino acid contents was bigger considering its proportion.There was a particularly significant growth in the microorganism num-ber range of 1.5-106 to 2.9-106. Based on analysis of curds and cheesesamples produced using different technologies we have come to the con-clusion that for fresh dairy products and for those matured over a short time there was a close relation between total microorganism number andfree D-amino acid and free L-amino acid contents. At the same timeit was found that the ratio of the enantiomers was not affected by thetotal microorganism number. For dairy products, however, where aminoacid production capability of the microbial cultures considerably exceedsproduction of microorganisms originally present in the milk raw material,free amino acid contents of the milk product (both D- and L-enantiomers)seem to be independent of the composition of milk raw material.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban D-amino acids free amino acids dairy products microorganism number milk cheese
Megjelenés:	Acta Universitatis Sapientiae, Alimentaria 2 : 1 (2009), p. 45-53. -
További szerzők:	Pohn G. Lóki Katalin (1980-) (agrárközgazdász) Csapó János (1950-) (agrármérnök)
Internet cím:	Intézményi repozitóriumban (DEA) tárolt változat
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