Posted 18 April 2012 - 04:42 AM
I hope some advise from you. Cholesterol removal by lactic acid bacteria is well documented, and the cholesterol decomposition ability is widespread among microorganisms.
In some experiments carried out using commercial rehydrated milk I found this ability when bacteria were grown at 30ºC for 48 h (tubes with control milk -not inoculated- have more cholesterol amounts than fermented milk by bacteria ). However when the same microorganisms where grown at 10ºC for 1 week, I fdetected a higher cholesterol content into the bacterial milk cultures than in the control milk not inoculated. I repeat the essays at 10ºC and the cholesterol amounts are higher into the fermented milk. Why?
Can somebody help me to understand this, for me anomalous result?.
Posted 18 April 2012 - 10:49 PM
Posted 19 April 2012 - 12:44 PM
Posted 20 April 2012 - 05:00 AM
At the begining of experiments, IS and spiked cholesterol assays were perfromed in control milks (many times in fresh rehydr milks). Recoveries were between 100-110%. Probably not include an IS during experiments at 30/10ºC was a fault¿?. probably was also a fault do not made spiked experiemnts at 10ºc¿?Perhaps it would confirm recoveries in control milk at 10ºC (10d) not as good as in fermented milks at lower temperature 10d. However, this will not explain the results. Why worse recoveries in control milk (10ºC) than in fermented milk (10ºC)?
Posted 20 April 2012 - 03:46 PM
Posted 22 April 2012 - 11:35 PM
(but I think that is not the problem, perhaps some emulsion problem during saponification?: recoveries worked well during first steps)