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Amino acid nutrition of some commercial cheese starters in relation to their growth in peptone-supplemented whey media

Published online by Cambridge University Press:  01 June 2009

B. A. Law ,
Emel Sezgin  and
M. Elisabeth Sharpe
B. A. Law
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
Emel Sezgin
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
M. Elisabeth Sharpe
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
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Summary

Some strains of commercial cheese starters were obtained in higher yield after batch culture in whey-based media supplemented with soy peptones than in those supplemented with papain digested skim-milk. The soy peptones contained a greater proportion of small peptides than did the skim-milk digest. Also the average size of peptides was lower (3·4–3·9 residues) in soy preparations than in the milk digest (6·8). Small peptides isolated from the soy peptones were utilized by growing starters more completely than the equivalent peptides isolated from the papain digested milk. These observations may account for the difference in cell yields with soy and milk-digest peptones.

Type
Research Article
Information
Journal of Dairy Research , Volume 43 , Issue 2 , June 1976 , pp. 291 - 300
Copyright
Copyright © Proprietors of Journal of Dairy Research 1976

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