The Formation of Volatile Fatty Acids by Lactic Acid Bacteria:I. Volatile Fatty Acids Produced by Lactic Acid Bacteria for Starter Use

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• Volatile fatty acids (VFA) produced in various milk media by lactic acid bacteria preserved as starter were investigated. VFA and free tyrosine amounts produced by the incubation of Streptcoccus lactis, Str. cremoris, Lactobacillus casei and L. bulgaricus in skimmilk increased with incubation time. VFA amounts increased remarkably by reincubation of lactic acid bacteria in skimmilk culture filtrate of Str. lactic.From the fact that the increase of VFA was preceded by that of free tyrosine in skimmilk cultivation, and that the formation of VFA in amino acid rich media was significantly higher, it was indicated that the presence of protein hydrolyzate in milk media might have stimulated the formation of VFA by lactic acid bacteria.Individual VFA contents were determined directly by gas-liquid chromatography using Diasolid S-Tween 20 column. In general, kinds and amounts of VFA produced by Str. lactis depended upon the kinds of milk media, namely skimmilk, whole milk, rennet whey, 3% milk fat added whey or various amino acid added whey. It was shown that the formation of total VFA by Str. lactis in protein rich media was predominant over that in whey media, and also that a medium containing milk fat stimulated the formation of isobutyric acid by Str. lactis while it prevented that of acetic acid.In many cases, the addition of acid hydrolyzed casein or various amino acids to rennet whey or to protein-free whey stimulated appreciably the formation of VFA by Str. lactis. There was a general tendency for some kind of VFA to be produced in the presence of certain amino acids. Basing the results obtained, a mechanism of VFA formation from amino acids was discussed.

• 公益社団法人 日本畜産学会の論文

公益社団法人 日本畜産学会 | 論文

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