Volume 3, Issue 3, May 2015, Page: 84-89
Valuing the Antigenicity of Sheep Milk Proteins after Fermentation at 40ºC
M. Missouri, Department of Biology, Faculty of Natural Sciences & Life, Djillali Liabes University of Sidi Bel-Abbès, Sidi Bel-Abbès, Algeria
A. Chekroun, Laboratory of Physiology of Nutrition & Food Security, Department of Biology, Faculty of Natural Sciences & Life, University of Oran Es-sénia, Oran, Algeria
S. Belalia, Laboratory of Physiology of Nutrition & Food Security, Department of Biology, Faculty of Natural Sciences & Life, University of Oran Es-sénia, Oran, Algeria
H. Mahdjoub Bessam, Department of Biology, Faculty of Natural Sciences & Life, Djillali Liabes University of Sidi Bel-Abbès, Sidi Bel-Abbès, Algeria
O. Kheroua, Laboratory of Physiology of Nutrition & Food Security, Department of Biology, Faculty of Natural Sciences & Life, University of Oran Es-sénia, Oran, Algeria
Received: Mar. 5, 2015;       Accepted: Mar. 22, 2015;       Published: Apr. 3, 2015
DOI: 10.11648/j.jfns.20150303.11      View  3748      Downloads  239
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.
Keywords
Sheep Milk, Bacteria, Fermentation, Proteolysis, Antigenicity, Awareness, Female rabbits
To cite this article
M. Missouri, A. Chekroun, S. Belalia, H. Mahdjoub Bessam, O. Kheroua, Valuing the Antigenicity of Sheep Milk Proteins after Fermentation at 40ºC, Journal of Food and Nutrition Sciences. Vol. 3, No. 3, 2015, pp. 84-89. doi: 10.11648/j.jfns.20150303.11
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