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Production of Amino Acids by Yogurt Bacteria
Author(s) -
Beshkova Dora M.,
Simova Emilina D.,
Frengova Ginka I.,
Simov Zhelyazko I.,
Adilov Ertan F.
Publication year - 1998
Publication title -
biotechnology progress
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.572
H-Index - 129
eISSN - 1520-6033
pISSN - 8756-7938
DOI - 10.1021/bp980082j
Subject(s) - streptococcus thermophilus , lactobacillus , starter , amino acid , food science , lactobacillus delbrueckii subsp. bulgaricus , bacteria , chemistry , lactic acid , lactobacillaceae , biochemistry , biology , fermentation , genetics
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.