Production of amino acids by yogurt bacteria

• Published in: Biotechnology progress Vol. 14; no. 6; pp. 963 - 965
• Main Authors: Beshkova, D.M, Simova, E.D, Frengova, G.I, Simov, Z.I, Adilov, E.F
• Format: Journal Article
• Language: English
• Published: USA American Chemical Society 1998; American Institute of Chemical Engineers
• Subjects: Amino Acids - biosynthesis; Bacteria; Biological and medical sciences; Biotechnology; Cell culture; Coagulation; cultured milk starters; Food industries; Fundamental and applied biological sciences. Psychology; Kinetics; Lactobacillus - growth & development; Lactobacillus - metabolism; Lactobacillus bulgaricus; Lactobacillus delbrueckii subsp. bulgaricus; Methods. Procedures. Technologies; Microbial engineering. Fermentation and microbial culture technology; Milk and cheese industries. Ice creams; Streptococcus - growth & development; Streptococcus - metabolism; Streptococcus thermophilus; Time Factors; Yogurt - microbiology; Growing phase; Lactic fermentation; Enzyme; Sole cropping; Fermentation starter; Yogurt; Streptococcaceae; Lactobacillus delbrueckii subsp. bulgaricus; Peptidases; Mixed cropping; Enzymatic activity; Streptococcus salivarius subsp. thermophilus; Aminoacid; Production; Bacteria; Hydrolases; Lactobacillaceae; Micrococcales; Comparative study
• ISSN: 8756-7938; 1520-6033
• DOI: 10.1021/bp980082j

The dynamics of free amino acid production by the selected strains Streptococcus thermophilus 13a and Lactobacillus bulgaricus 2‐11 were studied in pure and mixed cultivations during yogurt starter culture manufacture. L. bulgaricus 2‐11 showed the highest activity for producing free amino acids with high individual concentrations over the first hour of growth (50% of the total amount). By the end of milk's full coagulation (4.5 h), 70% of the total amount of amino acids was released. S. thermophilus 13a showed poor proteolytic properties and consumed up to 70% of the free amino acids produced by L. bulgaricus 2‐11 in the process of coagulation of milk with the mixed culture.