HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Gilliland, S. E. Articles by Kim, H. S. Search for Related Content PubMed PubMed Citation Articles by Gilliland, S. E. Articles by Kim, H. S.

Effect of Viable Starter Culture Bacteria in Yogurt on Lactose Utilization in Humans¹

Animal Science Department Oklahoma State University, Stillwater 74078

ABSTRACT

Breath hydrogen production was used as a measure of lactose malabsorption in human test subjects following the consumption of both heated and unheated cultured yogurt. Less hydrogen was produced when the subjects consumed the unheated cultured yogurt than when they consumed the heated product, indicating that lactose hydrolysis was improved in the small intestine of the individuals consuming the unheated cultured yogurt. Lactase activity in yogurt samples was increased in the presence of bile. Yogurt starter bacteria growing in milk normally do not hydrolyze more lactose than needed for their growth. However, the increased lactase activity in the presence of bile indicates that these bacteria could function as a source of lactase to hydrolyze lactose in the small intestine even though the organisms themselves are not expected to grow in that environment.

¹ Paper number 4310 of the Journal Series of the Oklahoma Agricultural Experiment Station, Still-water.

¹ Paper number 4310 of the Journal Series of the Oklahoma Agricultural Experiment Station, Still-water.

This article has been cited by other articles:

				G.A. Somkutl and V.H. Holsinger Microbial technologies in the production of low-lactose dairy foods / Tecnologias microbiologicas para la elaboracion de productos lacteos con bajo contenido en lactosa Food Science and Technology International, January 1, 1997; 3(3): 163 - 169. [Abstract] [PDF]