Enzymatic Activity in Fermented Milk Products Containing Bifidobacteria

TROJANOVÁ I., RADA V. (2005): Enzymatic activity in fermented milk products containing bifidobacteria. Czech J. Food Sci., 23: 224–229. Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Bifidobacterium animalis strains were tested for α-galactosidase, β-galactosidase and α-glucosidase activities. Commercially available yoghurts with bifidobacteria were also tested. While bifidobacteria produced all the enzymes mentioned above, lactobacilli and streptococci exhibited only β-galactosidase activity. In yoghurts, only β-galactosidase was detected, while practically no α-galactosidase, and in one product only little α-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.