Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them

Симова, Е.; Simov, Zh.; Бешкова, Дора; Frengova, Ginka I.; Dimitrov, Zhechko; Spasov, Z.N.

doi:10.1016/j.ijfoodmicro.2005.08.020

Cited by 61 publications

(44 citation statements)

References 32 publications

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“…Total free amino acid concentrations of kefi r samples in present study were higher than value (0.0057 g kg -1 ) reported by Simova et al [28].…”

Section: Free Amino Acid (Faa) Contentscontrasting

confidence: 83%

“…There are some confl icting reports on the distribution of free amino acids in kefi r in terms of their amounts. Grønnevik et al [6] found that glutamic acid was the most abundant amino acid in kefi r. According to Simova et al [28], Lactobacillus bulgaricus HP1 and Lactobacillus helveticus MP12 isolated from kefi r starter had produced mainly proline as well as glutamic acid, and alanine was the second most abundant amino acid.…”

Section: Free Amino Acid (Faa) Contentsmentioning

confidence: 99%

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Comparison of Biochemical Changes in Kefirs Produced from Organic and Conventional Milk at Different Inoculation Rates of Kefir Grains

Güler¹,

Tekin²,

Park³

2016

J Food Sci Nutr The

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The purpose of this study was to assess effects of milk variety (organic and conventional) and the inoculation rate (0.2 g 100 g -1 and 0.5 g 100 g ) and benzene-containing components (0.066 g kg -1) were higher in conventional milk kefi r than those (9.54 g kg , respectively) in organic milk kefi r. Increase in inoculation rate of kefi r grains was directly proportional to increases in succinic and lactic acids, VOCs acetaldehyde, ethanol, ethyl acetate, benzene derivatives, free fatty acids C 4 , C 6 and total FAAs especially proline, tyrosine, cysteine and valine amino acids. As a result, the most biochemical changes in kefi r samples showed considerably differences depending on the both inoculation rate of grains and milk origin, and panelists liked kefi r made from organic milk with 0.2% inoculation rate as grains due to probably the low lactic acid (6.43 g kg ) and the high carbohydrate (54.84 g kg -1 ) concentrations.

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“…Total free amino acid concentrations of kefi r samples in present study were higher than value (0.0057 g kg -1 ) reported by Simova et al [28].…”

Section: Free Amino Acid (Faa) Contentscontrasting

confidence: 83%

Section: Free Amino Acid (Faa) Contentsmentioning

confidence: 99%

Comparison of Biochemical Changes in Kefirs Produced from Organic and Conventional Milk at Different Inoculation Rates of Kefir Grains

Güler¹,

Tekin²,

Park³

2016

J Food Sci Nutr The

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“…It has been reported that the increase in the proteolytic status of the starter cultures heightens the final level of cell concentration, and the concentration of free amino acids in yogurt and kefir [2,47]. In mixed culture the proteolytic activity of L. bulgaricus is higher than that of S. thermophilus [48], and it has been proved that the free amino acids produced by L. bulgaricus are utilized by S. thermophilus [2,48], and that there is a growth connection between them [48].…”

Section: Introductionmentioning

confidence: 99%

Effect of growth phase and growth medium on peptidase activities of starter lactic acid bacteria

Симова

Бешкова

2007

Lait

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To cite this version:Emilina Simova, Dora Beshkova. Effect of growth phase and growth medium on peptidase activities of starter lactic acid bacteria. Le Lait, INRA Editions, 2007, 87 (6), pp.555-573. Lait 87 (2007 [555][556][557][558][559][560][561][562][563][564][565][566][567][568][569][570][571][572][573] Abstract -Selected, highly proteolytic strains (Lactobacillus casei ssp. casei RP0, Lactobacillus helveticus M10, Lactobacillus delbrueckii ssp. bulgaricus 2-11 and Streptococcus thermophilus TEP4) isolated from prime Kashkaval cheese, produced from raw milk in different regions of the Rhodopi Mountains in Bulgaria, were evaluated for peptidase activities (amino-, di-, tri-and endopeptidase) with 19 substrates. The effect of the growth phase and growth medium on the peptidase activities of the cell-free extracts of the strains, prepared from the mid-log phase, latelog phase and stationary phase of the cells grown in 12% reconstituted skim milk (RSM) or MRS/M17 broth were investigated. L. casei ssp. casei RP0 and L. helveticus M10 possessed by far the highest hydrolase activity, which was an indication of the presence of powerful aminopeptidases, X-prolyl-dipeptidyl aminopeptidases, proline iminopeptidases and tripeptidases. L. delbrueckii ssp. bulgaricus 2-11 had high hydrolase activity toward proline-containing substrates (alanyl-prolyl-ρ-nitroanilide and prolyl-ρ-nitroanilide). The most distinct difference between the peptidase activities of the lactobacilli and S. thermophilus TEP4 was exhibited toward the Glu-Glu substrate. The latter was very effectively hydrolyzed by S. thermophilus TEP4. The specific activities of most peptidases (over 90%) were significantly influenced by the growth phases and growth medium. The highest levels of peptidase activity of all lactic acid bacteria were obtained with cells grown in RSM in the late-log phase.growth phase / growth medium / peptidase activities / lactic acid bacteria / starters

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“…Liong and Shah [23] reported growth of Lactobacillus bulgaricus and Lactobacillus acidophilus to be predominant in the first 9 -15 h after which it reached a stationary phase. Simova et al [24] analyzed the growth characteristics of Streptococcus thermophilus T15 and L. bulgaricus HP1 by pre-incubating both cultures for 5.5 h before inoculation and reported that growth reached exponential phase in the first 5 h and stationary phase in 8 -12 h. Hülsheger et al [25] reported that the application of electric fields to E. coli cells increased their survival in the exponential phase of growth. In addition, Kobayashi et al [26] has demonstrated that low intensity of pulsed ultrasound treatments stimulates cell proliferation and production of proteoglycan in human nucleus pulposus cell line, possibly by enhancement of growth factor-related genes.…”

Section: Growthmentioning

confidence: 99%

Influence of “Mild” Sonication Conditions on the Characteristics of <i>Streptococcus thermophilus</i> ST-M5

Moncada¹,

Aryana²

2012

AiM

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Mild sonication intensity is an acoustic energy which involves the conversion of electrical signal into a physical vibration modifying the permeability of the cell plasma membrane. The objective of this study was to determine the effect of mild sonication intensities at different temperatures on growth, bile tolerance and protease activity of Streptococcus thermophilus. The treatments were four mild sonication intensities (8.07, 14.68, 19.83 and 23.55 W/cm 2 ) randomized at three different temperatures (4˚C, 22˚C and 40˚C). The energy input (1500 J) was kept constant in all treatments. Control samples did not receive any sonication treatment. Growth and bile tolerance were determined every two hours for 12 h of incubation. Protease activity was determined at 0, 12 and 24 h. Mild sonication conditions included a) mild sonication intensities, b) temperatures and c) times, all three of which played a role in influencing the desirable attributes of Streptococcus salivarius ssp. thermophilus ST-M5. Of all the mild sonication intensities studied, 14.68 W/cm 2 had the best overall influence at certain time points for improving bile tolerance and growth at 4˚C, growth at 22˚C and bile tolerance and growth at 40˚C of Streptococcus salivarius ssp. thermophilus ST-M5. Mild sonication intensity of 23.55 W/cm 2 had the overall best influence at certain time points for protease activity of Streptococcus salivarius ssp. thermophilus ST-M5 at 40˚C. Streptococcus thermophilus ST-M5 pretreatment with some mild sonication conditions can be recommended for improvement of some of its characteristics.

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Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them

Cited by 61 publications

References 32 publications

Comparison of Biochemical Changes in Kefirs Produced from Organic and Conventional Milk at Different Inoculation Rates of Kefir Grains

Comparison of Biochemical Changes in Kefirs Produced from Organic and Conventional Milk at Different Inoculation Rates of Kefir Grains

Effect of growth phase and growth medium on peptidase activities of starter lactic acid bacteria

Influence of “Mild” Sonication Conditions on the Characteristics of <i>Streptococcus thermophilus</i> ST-M5

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Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them

Cited by 61 publications

References 32 publications

Comparison of Biochemical Changes in Kefirs Produced from Organic and Conventional Milk at Different Inoculation Rates of Kefir Grains

Comparison of Biochemical Changes in Kefirs Produced from Organic and Conventional Milk at Different Inoculation Rates of Kefir Grains

Effect of growth phase and growth medium on peptidase activities of starter lactic acid bacteria

Influence of “Mild” Sonication Conditions on the Characteristics of &lt;i&gt;Streptococcus thermophilus&lt;/i&gt; ST-M5

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Influence of “Mild” Sonication Conditions on the Characteristics of <i>Streptococcus thermophilus</i> ST-M5