Abstract
Of the different bacterial strains isolated from alfalfa raw material, nine were able to coagulate the protein fraction of alfalfa green juice. The two strains showing the highest efficiency were further used for coagulation experiments. They were classified as Erwinia carotovora and Escherichia coli. Juice samples inoculated (1:10 to 1:100) with stationary-phase cultures were efficiently coagulated. The amount of protein recovered was equivalent to that obtained when the juice was heat treated. A minimal incubation temperature of 30 degrees C was required. The protein coagulum appeared after 8 to 10 h of incubation. During this period no bacterial growth was apparent, but glucose was actively fermented. For both strains no extracellular enzymatic activity could be shown in the culture supernatants. The fermentative metabolism during the incubation period seems to be responsible for protein coagulation.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
