The main objective of this work is to show a fermentation influence by some associations of two lactic acid bacteria and three bifidobacteria on proteolysis and the antigenicity of sheep milk proteins. This latter freshly collected is skimmed, sterilized and inoculated by a mixed culture. The mixture is homogenized and incubated at 40°C until it is a curd. On these fermented milks previously lyophilized, were measured the rate of lactic acid product, bacterial counts, the rate of total protein, α-NH2 functions and the antigenicity of three proteins (β-Lg, α-La and SA). The obtained averages are compared with the "t" test of Student compared to sterile milk without ferment taken as control. The best proteolysis is achieved in the fermented milk by Streptococcus thermophilus (St) associated with Lactobacillus plantarum (Lp) with a high antigenic potential of β-Lg and the α-La probably due to the detection of unmasked antigenic sites.
| Published in | Journal of Food and Nutrition Sciences (Volume 3, Issue 3) |
| DOI | 10.11648/j.jfns.20150303.11 |
| Page(s) | 84-89 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2015. Published by Science Publishing Group |
Sheep Milk, Bacteria, Fermentation, Proteolysis, Antigenicity, Awareness, Female rabbits
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APA Style
M. Missouri, A. Chekroun, S. Belalia, H. Mahdjoub Bessam, O. Kheroua. (2015). Valuing the Antigenicity of Sheep Milk Proteins after Fermentation at 40ºC. Journal of Food and Nutrition Sciences, 3(3), 84-89. https://doi.org/10.11648/j.jfns.20150303.11
ACS Style
M. Missouri; A. Chekroun; S. Belalia; H. Mahdjoub Bessam; O. Kheroua. Valuing the Antigenicity of Sheep Milk Proteins after Fermentation at 40ºC. J. Food Nutr. Sci. 2015, 3(3), 84-89. doi: 10.11648/j.jfns.20150303.11
AMA Style
M. Missouri, A. Chekroun, S. Belalia, H. Mahdjoub Bessam, O. Kheroua. Valuing the Antigenicity of Sheep Milk Proteins after Fermentation at 40ºC. J Food Nutr Sci. 2015;3(3):84-89. doi: 10.11648/j.jfns.20150303.11
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Download@article{10.11648/j.jfns.20150303.11,
author = {M. Missouri and A. Chekroun and S. Belalia and H. Mahdjoub Bessam and O. Kheroua},
title = {Valuing the Antigenicity of Sheep Milk Proteins after Fermentation at 40ºC},
journal = {Journal of Food and Nutrition Sciences},
volume = {3},
number = {3},
pages = {84-89},
doi = {10.11648/j.jfns.20150303.11},
url = {https://doi.org/10.11648/j.jfns.20150303.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20150303.11},
abstract = {The main objective of this work is to show a fermentation influence by some associations of two lactic acid bacteria and three bifidobacteria on proteolysis and the antigenicity of sheep milk proteins. This latter freshly collected is skimmed, sterilized and inoculated by a mixed culture. The mixture is homogenized and incubated at 40°C until it is a curd. On these fermented milks previously lyophilized, were measured the rate of lactic acid product, bacterial counts, the rate of total protein, α-NH2 functions and the antigenicity of three proteins (β-Lg, α-La and SA). The obtained averages are compared with the "t" test of Student compared to sterile milk without ferment taken as control. The best proteolysis is achieved in the fermented milk by Streptococcus thermophilus (St) associated with Lactobacillus plantarum (Lp) with a high antigenic potential of β-Lg and the α-La probably due to the detection of unmasked antigenic sites.},
year = {2015}
}
TY - JOUR T1 - Valuing the Antigenicity of Sheep Milk Proteins after Fermentation at 40ºC AU - M. Missouri AU - A. Chekroun AU - S. Belalia AU - H. Mahdjoub Bessam AU - O. Kheroua Y1 - 2015/04/03 PY - 2015 N1 - https://doi.org/10.11648/j.jfns.20150303.11 DO - 10.11648/j.jfns.20150303.11 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 84 EP - 89 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20150303.11 AB - The main objective of this work is to show a fermentation influence by some associations of two lactic acid bacteria and three bifidobacteria on proteolysis and the antigenicity of sheep milk proteins. This latter freshly collected is skimmed, sterilized and inoculated by a mixed culture. The mixture is homogenized and incubated at 40°C until it is a curd. On these fermented milks previously lyophilized, were measured the rate of lactic acid product, bacterial counts, the rate of total protein, α-NH2 functions and the antigenicity of three proteins (β-Lg, α-La and SA). The obtained averages are compared with the "t" test of Student compared to sterile milk without ferment taken as control. The best proteolysis is achieved in the fermented milk by Streptococcus thermophilus (St) associated with Lactobacillus plantarum (Lp) with a high antigenic potential of β-Lg and the α-La probably due to the detection of unmasked antigenic sites. VL - 3 IS - 3 ER -
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