Changes in the protein fraction of Merluccius Bilinearis muscle under lactic acid bacterial fermentation using a Lactobacillus Acidophilus starler culture.

Abstract

The effect of lactic acid bacterial fermentation on the protein fraction of Merluccius bilinearis muscle was evaluated. The non-protein fraction increased progressively with corresponding decreases in the percentage protein (dry weight) indicating proteolytic activity during fermentation. Significant increases in the percentages of the amino acids cystine, isoleucine, phenylalanine and tyrosine were observed after two months of fermentation. Percentages of arginine decreased significantly after one week and again after two months of fermentation.Se evaluó el efecto de fermentación láctica sobre la fracción proteica del músculo de Merluccius bilinearis. En nitrógeno no proteico aumentó con el tiempo de fermentación indicando acción bacteriana proteolitica. Se observaron aumentos significativos en los porcentajes de los aminoácidos cistina, isoleucina, fenilalanina y tirosina después de dos meses de fermentación. Los porcentajes de arginina disminuyeron significativamente después de una semana, y posteriormente, a los meses del tratamiento