Hostname: page-component-78c5997874-v9fdk Total loading time: 0 Render date: 2024-11-03T01:27:21.431Z Has data issue: false hasContentIssue false
  • English
  • Français

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
Get access Rights & Permissions [Opens in a new window]

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

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Berridge, N. J. & Wilson, P. (1970). 18th International Dairy Congress, Sydney 1 E, 276.Google Scholar
Ford, J. E. (1962). British Journal of Nutrition 16, 409.CrossRefGoogle Scholar
Ford, J. E. (1965). British Journal of Nutrition 19, 277.CrossRefGoogle Scholar
Kihara, H. & Snell, E. E. (1960 a). Journal of Biological Chemistry 235, 1409.CrossRefGoogle Scholar
Kihara, H. & Snell, E. E. (1960 b). Journal of Biological Chemistry 235, 1415.CrossRefGoogle Scholar
Lattey, J. M. (1968). New Zealand Journal of Dairy Technology 3, 35.Google Scholar
Matheson, A. T. & Tattrie, B. L. (1964). Canadian Journal of Biochemistry 42, 95.CrossRefGoogle Scholar
Moore, S. J. (1963). Journal of Biological Chemistry 238, 235.CrossRefGoogle Scholar
Naylor, J. & Sharpe, M. E. (1958). Journal of Dairy Research 25, 92.CrossRefGoogle Scholar
Payne, J. W. & Gilvarg, C. (1968). Journal of Biological Chemistry 243, 6291.CrossRefGoogle Scholar
Payne, J. W. & Gilvarg, C. (1971). Advances in Enzymology 35, 187.Google Scholar
Reiter, B. & Oram, J. D. (1962). Journal of Dairy Research 29, 63.Google Scholar
Reiter, B., Sorokin, Y., Pickering, A. & Hall, A. J. (1969). Journal of Dairy Research 36, 65.CrossRefGoogle Scholar
Spackman, D. H., Stein, W. H. & Moore, S. (1958). Analytical Chemistry 30, 1190.CrossRefGoogle Scholar
Stanley, G. (1974). Thesis, University of Reading.Google Scholar