International Journal of Dairy Science and Technology Vol. 2 (2), pp. 105-111 February, 2015.© Advanced Scholars Journals

Full Length Research Paper

Selection of prospective infants’ lactobacilli isolates for amino acids production

¹Abaza Mohamad and ²Adel Abdel-Karim*

^1,2Department of Animal Science, Faculty of Agriculture,Cairo University, Giza, Egypt.

E-mail: [email protected]

Accepted 19 January, 2014

Abstract 

A total of 9 lactic acid bacteria (LAB) isolated from Egyptian infants, belonging to lactobacilli strains, were screened and selected according to their amino acids production. The isolate strains produced different essential amino acids in fermentation of M17 medium. Lactobacillus strain L1 produced the highest yield of histidine 92.5 mg/l, L2 strain produced the highest amount of asparagine 59.61 mg/l, cysteine 32.96 mg/l, phenylalanine 17.49 mg/l and tyrosine 244.91 mg/l. On the other hand, Lactobacillus strain L3 is the most potential culture for the production of citrulline 61.12 mg/l and glutamic 68.78 mg/l. This strain also produced the highest amount of lysine, ornithine and proline, which were 57.04, 95.58 and 87.06 mg/l, respectively. While the strain L4 produced the highest amount of glycine 32.12 mg/l, strain L7 produced the highest amount of alanine 147.55 mg/l and strain L5 produced the highest amount of asparatic acid 218.09 mg/l. The present study concluded that the Lactobacillus strains have the potential to produce different amino acids with variance concentrations.

Key Words: Lactobacilli, Lactobacillus, amino acids, screening, production.