Short communication: Evaluation of amino acid consumption and necessary profiles of Streptococcus thermophilus T1C2 in controlled pH batch fermentations

Journal of Dairy Science
C HongF Zhen

Abstract

The objective of the present study was to elucidate the relationship between amino acid consumption and necessary profiles of Streptococcus thermophilus T1C2 to guide the design of media for high-cell-density culture. The amino acid consumption and necessary patterns of S. thermophilus T1C2 were investigated in the complete chemically defined medium. For amino acid consumption profiles throughout the growth of S. thermophilus T1C2, the most abundantly consumed amino acids were Gln and Arg, which accounted for 19 and 20% of total amino acids consumed, respectively. Asparagine, Thr, Ser, Ala, Val, Met, Leu, and Lys, consumptions of which ranged from 3 to 10% of total amino acids consumed, were the second most intensively consumed amino acids. For necessary amino acid patterns, the amount of Cys, which counted for 11% of total amino acids needed, was significantly higher than the amounts required for other amino acids in growth of S. thermophilus T1C2. The necessary amounts of Asp, Asn, Glu, Gln, Arg, Ala, Met, and Tyr ranked second, ranging from 5 to 8% of total amino acids needed. Compared with necessary amounts, the consumption of Asn, Thr, Ser, Gln, Arg, Ala, Val, Leu, Lys, His, and Phe exceeded the necessary amounts for growt...Continue Reading

References

Jan 1, 1989·Critical Reviews in Microbiology·W N KoningsA J Driessen
Sep 1, 1983·Antonie van Leeuwenhoek·B A Law, J Kolstad
Jul 2, 1998·Applied and Environmental Microbiology·P LapujadeP Loubiere
Jul 1, 1997·Applied and Environmental Microbiology·L NovakP Loubiere
Apr 10, 2013·Journal of Microbiology and Biotechnology·Jashbhai B PrajapatiChaitanya G Joshi

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