Changes in the Paper Electrophoretic Protein Patterns of Refrigerated Skim Milk Accompanying Growth of Three Pseudomonas Species.

Hydrolytic potential of a psychrotrophic Pseudomonas isolated from refrigerated raw milk

The production of extracellular hydrolases by a psychrotrophic bacterium isolated from refrigerated raw milk, and identified as a Pseudomonas sp. belonging to the Pseudomonas jenssenii group, was studied. This bacterium produced proteolytic and lipolytic enzymes in all media investigated (skim milk, cheese whey, casein broth, and tryptone soy broth). High levels of α-glucosidase were produced i...

A comparison of milk protein status of healthy and mastitic cows under denaturing conditions

Mastitis is one of the most important diseases of dairy cattle in the world. The identification and characterization of the constituent proteins in milk can be useful for studying the biochemistry and pathogenesis of mastitis. In this study, the electrophoretic patterns of milk from 10 healthy and 30 mastitic cows were studied. All of the latter milk samples were California Mastitis Test (CMT) ...

The Effect of Milk Supplementation on the Growth and Viability of Starter and Probiotic Bacteria in Yogurt during Refrigerated Storage

In the present work, the effect of milk supplementation on viability of yogurt bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and probiotic bacteria (Lactobacillus acidophilus and Bifidobacteria) was studied during yogurt manufacture and thirty three days storage. Incubation time to reach pH value of 4.5 was greatly affected by the addition of casein fract...

Characteristic Electrophoretic Patterns of serum protein of Several species of snakes of Iran

Effect of milk supplementation on growth and viability of starter and probiotic bacteria in yogurt during refrigerated storage

In the present study, the effects of milk supplementation on growth and viability of yogurt (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and probiotic bacteria (Lactobacillus acidophilus and bifidobacteria) were studied during yogurt production and 33 days of refrigerated storage. The incubation time to reach pH = 4.5 was greatly affected by the addition of milk ...