Amino acids seclusion and characterization of amino acid fermenting bacteria in buttermilk
Paper Details
Amino acids seclusion and characterization of amino acid fermenting bacteria in buttermilk
Abstract
Buttermilk has various applications in kitchen recipes. In this study, buttermilk has been manipulated for the isolation of amino acid fermenting bacteria. In this study, isolation and characterization of bacterial strains were carried out that can be utilized for amino acid fermentation. In buttermilk, on the basis of amino acids production potential, five bacterial isolates B-5-1, B-5-7, B-6-3, B-7-19 and B-7-24 were selected and characterized by biochemical tests, carbohydrates utilization and gram staining, as well as growth curve study. Fermentation conditions were optimized for better amino acid production. Results clearly indicated that different bacterial isolates from buttermilk had a great potential to produce a variety of amino acids, e.g., Isoleucine, methionine, phenylalanine and cysteine. Some other amino acids that appeared in the fermentation broth were not prominent such as alanine, aspartic acid and valine. An isolate B-5-1 produced up to 6.7g/l of glutamic in the medium after 72 hours of fermentation. It is concluded that the isolate B-5-1 was a Lactobacillus delbruckii which attained its peak production around 14th hours of incubation.
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