Resumo

VIERA ORAMAS, Diana Rosa; ZHURBENKO, Raisa  e  RODRIGUEZ MARTINEZ, Claudio. Characterization of a casein acid hydrolysate. Rev Cubana Med Trop [online]. 2009, vol.61, n.2, pp. 0-0. ISSN 1561-3054.

INTRODUCTION: the great availability of dry powdered casein in the market and low accessibility of wet casein induced the viability of modifying the technological process for obtaining casein acid hydrolysate. OBJECTIVES: to characterize the casein acid hydrolysate obtained at industrial scale by a new technology in the National Center of Biological Products of Cuba and to test its performance in culture media. METHODS: ten product batches were tested by chemical composition analysis, and their performance was evaluated through measuring the microbial density vs time and conducting susceptibility antimicrobial tests. RESULTS: it was demonstrated that the hydrolysate had values of the main chemical components inherent to the products in the international market such as amino nitrogen 6,59 ± 0,71 %, total nitrogen 8,12 ± 0,41 % and aminoacid composition. As distinctive characteristics, the product shows reduced contents of some components like: sodium chloride (32,63 ± 2,46 %), calcium (334 mg/L), magnesium (133 mg/L) and loss on drying (3,34 ± 0,66 %). The growth encouraging capacity for Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923 and Pseudomonas aeruginosa ATCC 27853 did not show significant differences with protein hydrolysates from other commercial sources, namely Biotecnica International, Merck and Oxoid Ltd. (p<0,05). It appeared bacterial growth in Mueller Hinton´s broth at high dilutions (10^-6). The antimicrobial susceptibility values in the Mueller Hinton Agar agreed with those established by the Clinical and Laboratory Standards Institute (CLSI). CONCLUSIONS: the product may be used as a component of culture media with different requirements and adequate stability.

Palavras-chave : hydrolysate; Mueller-Hinton Agar; antimicrobial susceptibility.

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )