脱脂乳へのアミノ酸添加が乳酸菌の酸生成に及ぼす効果

概要

論文の詳細を見る
The effects of various amino acids on the acid production of lactic acid bacteria were studied for nine strains of Lactobacillus, two strains of Lactococcus, and one strain of Streptococcus. The amino acids were added in 50-mg amounts to 100 ml of skim milk. The type of inhibiting, stimulating or non-effective amino acid for acid production was different for each strain of lactic acid bacteria. L-Cysteine and L-cystine stimulated 8 of the 9 strains of Lactobacillus, while inhibiting the Streptococcus strain used in this study. Glycine stimulated to a small extent four strains of Lactobacillus, but inhibited one strain of this genus. L-Aspartic acid, L-methionine, L-isoleucine, and L-leucine generally inhibited acid Production. The Lactobacillus and Streptococcus strains were stimulated by one or more of the amino acids used in the study, while 7 strains of Lactobacillus, and the Lactococcus and Streptococcus strains tested were inhibited by one or more of the added amino acids.
社団法人日本家政学会の論文
1996-11-15