POSSIBILITY OF CONTROL OF THE METABOLISM OF PROPIONIC ACID BACTERIA BY DIFFERENT LEVELS OF NITROGEN COMPOUNDS.

The effect of the additions of whey proteins and casein to previously deproteinized whey was determined in order to optimize the medium content of nitrogen compounds. It was found that the addition of the proteins to the medium stimulated the number of propionic acid bacteria and the amount of metabolites produced at the optimum additions of 5 g/dm³ of whey proteins and 3 g/dm³ of casein. Casein was hydrolyzed differently than whey proteins by propionibacteria, i.e. the increases in the content of peptide nitrogen were lower than in cultures with the addition of whey proteins. A certain similarity was, however, found, i.e. a considerable increase in the content of amino acid nitrogen, irrespective of the amount and type of protein in the medium, proving high activity of both exopeptidases (releasing amino acids) and cell-wall proteinases.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.