RELATIONSHIP BETWEEN METABOLISM AND GLYCOGEN CONTENT IN SKELETAL MUSCLE FIBERS OF LARGE WHITE AND HAMPSHIRE CROSSBRED PIGS

Glycolytic potential (an estimator of intra vitam glycogen level) was determined at slaughter in the M. longissimus lumborum muscle from 6 Large White pigs and 6 Pen Ar Lan pigs (Pen Ar Lans are Hampshire × Pietrain × Large White crossbred pigs). Muscle samples (M. longissimus lumborum) were taken at slaughter and 24 h later. Muscle glycolytic potential was much higher in Pen Ar Lans than in Large Whites. Samples were cut at – 25°C for histochemistry. Serial cuts were stained for ATPase activity, succinate dehydrogenase activity     

Isolation and characterization of Lactobacillus strains involved in koumiss fermentation

Koumiss is a slightly alcoholic fermented milk beverage, originally obtained by using natural mix starters (lactic acid bacteria and yeast). Seven Lactobacillus strains from lyophilized koumiss were isolated and identified as L. salivarius, L. buchneri and L. plantarum. The process of lactic acid fermentation caused by koumiss strains was faster (9–13 h) than that with other lactobacilli. The conversion ratio of glucose to lactic acid ranged from 47% to 79% and was strain dependent. All strains were resistant to low pH. Three of the strains isolated were viable during prolonged cold storage in fermented milk (3 weeks at 4°C).