Production of amino acids by yogurt bacteria.
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.
Beshkova
D M
DM
Laboratory of Applied Microbiology, Institute of Microbiology, Bulgarian Academy of Sciences, 26 Maritza Boulevard, 4002 Plovdiv, Bulgaria.
Simova
E D
ED
Frengova
G I
GI
Simov
Z I
ZI
Adilov
E F
EF
D000596:Amino Acids / Q000096:biosynthesis*; D007700:Kinetics; D007778:Lactobacillus / Q000254:growth & development / Q000378:metabolism*; D013291:Streptococcus / Q000254:growth & development / Q000378:metabolism*; D013997:Time Factors; D015014:Yogurt / Q000382:microbiology*
D000596:Amino Acids