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Quantitative determination of bitter peptides in culture media of lactic streptococci



Quantitative determination of bitter peptides in culture media of lactic streptococci



Molochnaya Promyshlennost' 33(7): 17-18



Centrifuged milk cultures of Streprococcus cremoris HP and Str. lactis 4063 ('bitter' strains), Str. cremoris E8 and Str. lactis 4972 ('non-bitter' strains) and a bitter-producing 'mammococcus' (Streptococcus liquefaciens) used as control were prepared as described in DSA 34, 1471, and deproteinized using CCl3COOH or acetone, then recentrifuged; the supernatant liquid was concentrated at 70 deg C, the oily residue was washed with diethyl ether, and the insoluble part was extracted with acetone; the acetone extract was chromatographed on paper using butanol/acetic acid/water (4:1:5) as developer. 3 peptide zones were detected with ninhydrin, the middle one (Rf 0.85-0.90) having the most pronounced bitter taste; some bitterness was also shown by the Rf 1.0 zone. The middle zone could be detected in cultures of non-bitter strains only by using much larger quantities of extract. Quantitative determination was by photometry of zone eluates (80% ethanol) using a reference curve of a chosen amino acid.

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Accession: 000174353

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