Production of amino acids by yogurt bacteria

被引：27

作者：

Beshkova, DM ^{[1
]}

Simova, ED ^{[1
]}

Frengova, GI ^{[1
]}

Simov, ZI ^{[1
]}

Adilov, EF ^{[1
]}

机构：

[1] Bulgarian Acad Sci, Inst Microbiol, Appl Microbiol Lab, Plovdiv 4002, Bulgaria

来源：

BIOTECHNOLOGY PROGRESS | 1998年 / 14卷 / 06期

关键词：

D O I：

10.1021/bp980082j

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 [微生物学]; 0836 [生物工程]; 090102 [作物遗传育种]; 100705 [微生物与生化药学];

摘要：

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.

引用

页码：963 / 965

页数：3

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