Аңдатпа
At present time, there has been a growing interest in the consumption of probiotic food products. This study presents the results of the determination of amino acids in sour-milk drink with encapsulated Lactobacillus casei probiotics. Probiotics were encapsulated in pectin capsules by extrusion method. Totally, the sour milk drink contains 40.61 g/100g of essential amino acids, which is higher than the FAO/WHO requirement (36.0 g/100g). However, limiting amino acids such as, valin (4.86 g/100g) and methionine+cystein (2.77 g/100g) are lower than the FAO/WHO data for valine (5.0 g/100g) and methionine+cystein (3.5 g/100g). Developed sour milk drink contains 18 essential and non-essential amino acids with large amount of glutamic acid (440.59 mg/100g), leucine (244.96 mg/100g), proline (240.64 mg/100g) and lysine (225.92 mg/100g). The microbiology analyses of sour milk drink with encapsulated probiotics revealed the absence of pathogenic bacterium, like Salmonella and Staphylococcus St. aureus.