Studies on Protein Foods (Part 3):Protein isolates from glutamic acid accumulating bacteria

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As a part of experiments on the utilization of microorganism cell which are waste by-products in the industry of producing various profitable substances by fermentation processes, the present paper concerns with the protein isolated from a strain of <I>Micrococcus glutamicus</I>, by which a large quantity of glutamic acid is produced in commercial scale in this country.<BR>The protein content of the cell was found significantly high; crude protein amounted to 80.1% on dry basis, Its essential amino acid pattem was very close to that of whole hen's egg, a reference protein for human nutrition, while the aromatic amino acids content was slightly lower than that to count its chemical score as 79. When the urea soaking method alone was applied to the freeze-dried cell, amount of protein extracted was lower but increased to a satisfactory degree by combining acidpretreatment with the urea soaking method. Amino acid patterns of protein isolates obtained from freeze-dried cell and acid-treated cell were also close to that of whole hen's egg, except that methionine content was limiting for human nutrition in the both isolates. The protein isolated by the combined method of which E/T ratio was close to that of conventional animal protein was moderately white in color, free from a peptone-like flavor, and free from non-digestible cell wall materials.
公益社団法人日本栄養・食糧学会の論文