Publication



Biochemical properties of lactic acid bacteria from traditional fermented foods in Southeast Asia. 2. Protein hydrolysis and aroma production of lactic acid bacteria from traditional fermented foods in Southeast Asia.

Date 1990/01/02

Case:Identification of LAB

Finding that Enterococcus faecalis isolated from a tempeh showed a proteolytic property

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).    




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