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Free Proline Production by Strains of Propionibacteria¹

Department of Food Technology, Iowa State University, Ames 50011

ABSTRACT

Differences in the rate of proline production in sodium lactate broth by different species and strains of propionibacteria were great after 15 days, but after 35 days proline production showed little variation. Propionibacteria produced proline at 3 and 21 C, but strain differences were substantial. These variations were related to rates of growth and autolysis. The rate of proline production by propionibacteria was retarded at pH's and concentrations of sodium chloride in Swiss cheese, but eventually the amount produced reached that of control media. Cupric ion retarded growth and proline production in sodium lactate broth. In fortified milk, cupric ion did not affect growth but decreased proline production.

¹ Journal Paper No. J-9015 of the Iowa Agriculture and Home Economics Experiment Station, Ames. Project 2144.

² The Dairy Research Institutes, Box 36, The Agricultural University of Norway, N 4132 Vollebekk, Norway.

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