Date 1990/01/02
Case:Identification of LAB
Japanese Journal of Dairy and Food Science. 39, No.4 (1990)
【Objective】
Previously, we isolated and identified 46
lactic acid bacteria from traditional
fermented foods in Southeast Asia. In this study, we examined their proteolytic
property and aroma productivity.
【Methods】
A skin milk medium was used for the
test to determine the proteolytic property. We evaluated the proteolytic
property with the colorimetric determination of free tyrosine which was
synthesized from the degradation of proteins. We measured the formation of
diacetyl and acetoin with a creatine test in order to determine the aroma
productivity.
【Results】
Enterococcus
faecalis (Tempeh
No.10) isolated from Tempeh demonstrated the highest proteolytic property and Enterococcus
faecalis (Tempeh No.15) showed the second highest proteolytic
property. The aroma productivity was observed in Enterococcus faecalis (Tempeh
No.15).
Last updated 2024/01/23