Welcome to International Network for Natural Sciences | INNSpub

Paper Details

Research Paper | December 1, 2021

| Download 3

Amino acids seclusion and characterization of amino acid fermenting bacteria in buttermilk

Aneela Hameed, Nuzhat Huma, Shahid Nadeem, Adnan Amjad, Muhammad Sameem Javed, Ammar Ahmad Khan, Muhammad Junaid Anwar, Muhammad Amir

Key Words:

Int. J. Biosci.19(6), 94-102, December 2021

DOI: http://dx.doi.org/10.12692/ijb/19.6.94-102


IJB 2021 [Generate Certificate]


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.


Copyright © 2021
By Authors and International Network for
Natural Sciences (INNSPUB)
This article is published under the terms of the Creative
Commons Attribution Liscense 4.0

Amino acids seclusion and characterization of amino acid fermenting bacteria in buttermilk

Andrighetto C, De Dea P, Lombardi A, Neviani E, Rossetti L, Giraffa G. 1998. Molecular identification and cluster analysis of homofermentative thermophilic lactobacilli isolated from dairy products. Research in Microbiology 149(9), 631-643. https://doi.org/10.1016/S0923-2508(99)80011-4

Barbieri F, Laghi L, Gardini F, Montanari C,  Tabanelli G. 2020. Metabolism of Lactobacillus sakei Chr82 in the presence of different amounts of fermentable sugars. Foods 9(6), 720. https://doi.org/10.3390/foods9060720

Bashir S. 2000. Optimization of fermentation conditions for better amino acid production: M. Sc, Thesis. Department of Zoology, GC University, Faisalabad. Pakistan.

Berhe T, Vogensen FK, Ipsen R, Seifu E, Kurtu MY, Hansen EB. 2017. Traditional fermented dairy products of ethiopia: A review. East African Journal of Sciences 11(2), 73-80.

Cappuccino JG, Welsh CT. 2017. Microbiology: a laboratory manual: Pearson education.

Compeer AE, de Best JH. 2018. Report BlauweKeten: Applications of proteins, amino acids and starch from duckweed. Avans University of Applied Sciences, Vlaanderen, Nederland.

De la Torre I, Acedos MG, Ladero M. Santos 2019. “On the use of resting L. delbrueckii spp. delbrueckii cells for D-lactic acid production from orange peel wastes hydrolysates.” Biochemical Engineering Journal 145, 162-169. https://doi.org/10.1016/j.bej.2019.02.012

D’Este M, Alvarado-Morales M, Angelidaki I. 2018. Amino acids production focusing on fermentation technologies–A review. Biotechnology Advances 36(1), 14-25. https://doi.org/10.1016/j.biotechadv.2017.09.001

Félix FKDC, Letti LAJ, Vinícius de Melo Pereira G, Bonfim PGB, Soccol VT, Soccol CR. 2019. L-lysine production improvement: a review of the state of the art and patent landscape focusing on strain development and fermentation technologies. Critical reviews in biotechnology 39(8), 1031-1055. https://doi.org/10.1080/07388551.2019.1663149

Frew M, Abebe K. 2020. Microbial Properties of Milk and Traditional Fermented Milk Products in Ethiopia: A Review. Agricultural Reviews, 41(4).

Harrigan WF, McCance ME. 1976. Laboratory methods in food and dairy microbiology: Academic Press Inc.(London) Ltd. https://www.biologydiscussion.com/industrial-microbiology-2/glutamic-acid-history-production-and-uses-with-diagram/55763#:~:text=As%20stated%20earlier%2C%20glutamic%20acid%20is%20widely%20used,acid%20is%20to%20the%20tune%20of%20800%2C000%20tonnes%2Fyear.

Khan S, Rasool G, Nadeem S. 2006. Bioconversion of cane molasses into amino acids. pakistan journal agricultural sciences 43, 157-60.

Ma Q, Zhang Q, Xu Q, Zhang C, Li Y, Fan X, Xie X. Chen N. 2017. Systems metabolic engineering strategies for the production of amino acids. Synthetic and systems biotechnology 2(2), 87-96. https://doi.org/10.1016/j.synbio.2017.07.003

Muzammil HM, Shahid M. 2003. Isolation and Screening of Amino Acids Producing Bacteria from Milk Babar Hassan, M. Asghar, S. Nadeem, H. Zubair. Biotechnology 2(1), 18-29.

Nadeem S, Mahboob R, Shakoori A. 2002. Characterization and media optimization for improved L-lysine production by a mutant, WARN 30522. Pakistan journal of zoology 34(2), 113-118.

Nadeem S, Yaqoob N, Ahmad M, Shakoori A. 1997. Amino acid fermenting bacterial isolates from animal faeces and excreta. Pakistan Journal of Zoology 29(3), 241-4.

Onuoha GC, Adokl A, Erondu ES, Nduka EC. 1995. Microbial profile of organically enriched freshwater ponds in south‐easthern Nigeria. International journal of environmental studies 48(3-4), 275-82. https://doi.org/10.1080/00207239508710997

Siva B, Shukla S, Yadav SS. 2019. Preparation and quality evaluation of buttermilk manufactured from admixture of camel and goat milk.

Stanier R, Ingraham J, Wheelis M, Painter P. 1987. The exploitation of microorganisms by humans In: General Microbiology. London: MacMillan Education Ltd.

Szajnar K, Pawlos M, Znamirowska A. 2021. The Effect of the Addition of Chokeberry Fiber on the Quality of Sheep’s Milk Fermented by Lactobacillus rhamnosus and Lactobacillus acidophilus. International Journal of Food Science. https://doi.org/10.1155/2021/7928745

Wendisch VF. 2007. Amino acid biosynthesis–pathways, regulation and metabolic engineering: Springer Science & Business Media.


Style Switcher

Select Layout
Chose Color
Chose Pattren
Chose Background