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Production of Bitter Flavor Components by Lactic Cultures¹

Food Research Institute, Canada Department of Agriculture, Ottawa

ABSTRACT

A bitter strain and a nonbitter strain of Streptococcus cremoris were grown in skimmilk and in various media with and without casein. The cultures were freeze-dried, then extracted with chloroform-methanol. Both strains produced bitter flavor components in skimmilk; the bitter strain produced considerably more than the nonbitter strain. Bitter flavor components were extracted from the whey and curd portions of the culture. However, incubation of curd only as compared to incubation of the entire skimmilk culture, produced more bitterness.

Typical bitter flavor was not produced when cultures were grown in defined media containing amino acids as a source of nitrogen or in Elliker's medium. Cells grown in Klliker's medium containing casein, produced typical bitterness. Thus proteolysis of casein, rather than de novo synthesis by the bacteria, is the source of bitter flavor components.

¹ Contribution 155, Food Research Institute.

² Present address: International Flavors and Fragranees Inc., New York City.