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Studies of lactic acid bacteria associated with brewery products. III. —Amino‐acid requirements of 34 organisms
Author(s) -
Bhandari R. R.,
Russell C.,
Walker T. K.
Publication year - 1955
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740060302
Subject(s) - norvaline , norleucine , amino acid , lactic acid , bacteria , leucine , methionine , histidine , biochemistry , valine , chemistry , glutamic acid , lysine , biology , genetics
The amino‐acid requirements of 34 strains of lactic acid bacteria have been investigated. All the organisms required glutamic acid and leucine, but none required histidine, hydroxyproline, methionine, norleucine or norvaline. The maximum number of amino‐acids essential to any organism was ten, and the minimum was two. In some cases the omission, as a group, of individually non‐essential amino‐acids resulted in failure of growth.