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POSSIBILITY OF CONTROL OF THE METABOLISM OF PROPIONIC ACID BACTERIA BY DIFFERENT LEVELS OF NITROGEN COMPOUNDS.
Publication date: 2000-03-31
Pol. J. Food Nutr. Sci. 2000;50(1):9-15
KEYWORDS
propionic and acetic acidseffect of whey proteins and casein on the course of propionic acid fermentationproteolytic activity of propionibacteria
ABSTRACT
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.
| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
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