Abstract
A total of 9 lactic acid bacteria (LAB) isolated from Egyptian infants, belonging to lactobacilli strains, were screened and selected according to their amino acids production. The isolate strains produced different essential amino acids in fermentation of M17 medium. Lactobacillus strain L1 produced the highest yield of histidine 92.5 mg/l, L2 strain produced the highest amount of asparagine 59.61 mg/l, cysteine 32.96 mg/l, phenylalanine 17.49 mg/l and tyrosine 244.91 mg/l. On the other hand, Lactobacillus strain L3 is the most potential culture for the production of citrulline 61.12 mg/l and glutamic 68.78 mg/l. This strain also produced the highest amount of lysine, ornithine and proline, which were 57.04, 95.58 and 87.06 mg/l, respectively. While the strain L4 produced the highest amount of glycine 32.12 mg/l, strain L7 produced the highest amount of alanine 147.55 mg/l and strain L5 produced the highest amount of asparatic acid 218.09 mg/l. The present study concluded that the Lactobacillus strains have the potential to produce different amino acids with variance concentrations. Key words: Lactobacilli, Lactobacillus, amino acids, screening, production.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
