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Amino Acid Metabolism in Propionibacteria: Resting Cells Experiments with Four Strains

Dairy Research Institute, Agricultural University of Norway, POB 36, N-1432 Ås-NLH, Norway

ABSTRACT

Amino acid catabolism was investigated in resting cell suspensions of four strains of Propionibacterium, with an amino acid mixture as substrate, in nitrogen and in air atmosphere. Differences among strains in ability to degrade amino acids were large. The fastest degradation was with Propionibacterium shermanii . Carbon dioxide, ammonia, propionic acid, and acetic acid were produced. Addition of lactate to the amino acid mixture was examined for two strains, and lactate did not inhibit significantly the amino acid degradation. Active carbon dioxide production following amino acid degradation may be of importance in formation of the split defect in Swiss-type cheeses.

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