ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Tetrahymena pyriformis W and Aspergillus flavus were used as test microorganisms for evaluating the quality of proteins in commercially prepared foods. The results were compared with those obtained from rat bioassays. There was no significant correlation between the microbiological and rat bioassay values for protein quality obtained for selected food samples under the bioassay conditions in this study. These results are contrary to reports indicating that A. flavus can be used to determine the quality of proteins in various cultivars of grains. Microbiological bioassays were conducted using defatted food products and partially purified proteins from these products. There was no apparent improvement in correlation between data obtained using microbiological assays and rat assays when purified proteins were used in place of unfractionated foods in microbiological assays. Variations among replicate analyses were greater when T. pyriformis W was used as the test organism than when A. flavus was used. Coefficients of correlation between microbiological data and rat% PER data were higher for single-point (S-P) analyses in growth media containing 0.3 mg N/ml than for the four-point slope-ratio (S-R) technique; and higher for the dye-reduction (TPTZ) technique than for direct microscopic count (DMC) for evaluating protein quality.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1979.tb06445.x
