title: Production of amino acids by yogurt bacteria.
abstract: 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.
authors.affiliation: Laboratory of Applied Microbiology, Institute of Microbiology, Bulgarian Academy of Sciences, 26 Maritza Boulevard, 4002 Plovdiv, Bulgaria.
authors.forename: D M
authors.initials: DM
authors.lastname: Beshkova
authors.forename: E D
authors.initials: ED
authors.lastname: Simova
authors.forename: G I
authors.initials: GI
authors.lastname: Frengova
authors.forename: Z I
authors.initials: ZI
authors.lastname: Simov
authors.forename: E F
authors.initials: EF
authors.lastname: Adilov
mesh_terms: 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*
chemical_list: D000596:Amino Acids