Naslov
Gas chromatographic determination of free amino acids in samples withdrawn during lactic acid production by Lactobacillus amylovorus DSM 20531T

Autori
Trontel, Antonija ; Jakaša, Ivone ; Pupovac, Marina ; Perković, Anamarija ; Jelovac, Nuša ; Slavica, Anita ; Novak, Srđan

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts - 7th International Congress of Food Technologists, Biotechnologists and Nutritionists / Medić, Helga - Zagreb : Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2011, 74-74

ISBN
978-953-99725-3-8

Skup
7th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 20.09.2011. - 23.09.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
amino acids; Lactobacillus amylovorus; gas chromatography

Sažetak
INTRODUCTION Amylolytic lactic acid bacterium (ALAB) Lactobacillus amylovorus DSM 20531T has complex nutritional requirements and a variety of conditions that are critical to its growth and metabolic activity have to be met. This ALAB can utilize different starches and less complex carbohydrates, recover its primary energy via glycolysis and produce D/L-lactic acid. Meat and yeast extracts are usually added to the rich growth medium in order to provide exogenous sources of amino acids. Amino acid catabolic pathways and amino acid biosynthetic capacity in lactic acid bacteria are not well understood. Identification and quantitation of amino acids that are essential for this auxotrophic bacterium can lead to formulation of less complex growth medium. METHODOLOGY Determination of free amino acids was performed by gas chromatography (GC)-flame ionization detection of ethyl chroforoformate (ECF) derivatives after derivatization of amino and carboxyl groups with ECF using low-polarity capillary column. RESULTS AND DISCUSSION Seventeen amino acids were quantified by optimized GC method. Arg does not derivatize by ECF and cannot be detected, and Thr and Ser could not be distinguished by the retention time. Assigned peaks of Cys and Gln had low intensity in samples withdrawn during fermentation in MRS medium. Concentration of Asn and Glu followed trend of the growth curve. CONCLUSIONS Obtained results give valuable insight into changes of free amino acids concentration due to activity of L. amylovorus DSM 20531T in the rich growth medium.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

POVEZANOST RADA