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Use of Protein Hydrolysates in Industrial Starter Culture Fermentations

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Protein Hydrolysates in Biotechnology

Abstract

Lactic acid bacteria (LAB) have been used as starter cultures for fermenting foods long before the importance of microorganisms were recognized. The most important group of LAB are the lactococci, lactobacilli, streptococci, and pediococci. Additionally, bifidobacteria have been included as a probiotic, providing added value to the product. Since the genera involved are so diverse, the nutritional requirements (energy, carbon and nitrogen sources) differ significantly between and within species. Designing an optimum fermentation medium for production of active and vigorous LAB starter cultures and probiotics requires selecting the right raw ingredients, especially protein hydrolysates that can provide adequate nutrients for growth and viability. This chapter attempts to describe the application of various commercial protein hydrolysates used for production of dairy and meat starter cultures, with special emphasis on meeting the nitrogen requirements of industrially important LAB species.

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Abbreviations

Ala:

Alanine

Arg:

Arginine

Asn:

Asparagine

Asp:

Aspartic acid (Aspartate)

CDM:

Chemically defined medium

Cys:

Cysteine

Gln:

Glutamine

Glu:

Glutamic acid (Glutamate)

Gly:

Glycine

His:

Histidine

Ile:

Isoleucine

Leu:

Leucine

Lys:

Lysine

Met:

Methionine

Phe:

Phenylalanine

Pro:

Proline

Ser:

Serine

Thr:

Threonine

Trp:

Tryptophan

Tyr:

Tyrosine

Val:

Valine

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Author information

Authors and Affiliations

  1. Dreyer’s Grand Ice Cream, Bakersfield, CA, USA

    Madhavi (Soni) Ummadi

  2. Chris Hansen, Inc., Milwaukee, WI, USA

    Mirjana Curic-Bawden

Authors
  1. Madhavi (Soni) Ummadi
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  2. Mirjana Curic-Bawden
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Corresponding author

Correspondence to Madhavi (Soni) Ummadi .

Editor information

Editors and Affiliations

  1. SAI International, Inc., Fargo Blvd. 1436, Geneva, 60134, USA

    Vijai K. Pasupuleti

  2. Charles A. Dana Resarch Inst., Scientists Emeriti (RISE), Drew University, Madison Ave., Madison, 07940, USA

    Arnold L. Demain

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Ummadi, M., Curic-Bawden, M. (2008). Use of Protein Hydrolysates in Industrial Starter Culture Fermentations. In: Pasupuleti, V., Demain, A. (eds) Protein Hydrolysates in Biotechnology. Springer, Dordrecht. https://doi.org/10.1007/978-1-4020-6674-0_6

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