Whey Utilization. IV. Availability of Whey Nitrogen for the Growth of Saccharomyces Fragilis

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Abstract
Whey contains approximately 0.14% nitrogen. The principal nitrogenous components are the heat- and acid-precipitable lactalbumin and lactoglobulin, whereas the nonprotein nitrogen fraction consists of proteose-peptones, amino acids, and other substances. Saccharomyces fragilis, growing in whey without additional N, utilized approximately 25% of the organic nitrogen contents of the whey. In the presence of added (NH4)2SO4, the yeast utilized the inorganic nitrogen while simultaneously using the 25% of the organic nitrogen originally present in the whey. Approximately 52% of the organic nitrogen of the whey is precipitable by acid and heat. Growth of , S. fragilis in whey free of the precipitable protein indicated that the available nitrogen in the whey was in the noncoagulable portion. The yeast did not degrade the heat- and acid-precipitable lactalbumin and lactoglobulin, even when growth was limited by the lack of readily available nitrogen.

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