Case：Identification of LAB
Japanese Journal of Dairy and Food Science. 39, No.4 (1990)
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.
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.
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
Last updated 2017/02/23