Production of Amino Acids by Yogurt Bacteria | Zendy

Beshkova Dora M. | Zendy; Simova Emilina D. | Zendy; Frengova Ginka I. | Zendy; Simov Zhelyazko I. | Zendy; Adilov Ertan F. | Zendy

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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.

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