Proline Production by Propionibacterium shermanii P59

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Abstract
P. shermanii P59 produced free proline in large amounts from peptide-containing media. Enzymatic casein hydrolysates were better substrates than meat hydrolysates. Some proline was produced by proteolysis of casein, but the production rate was slower than by peptidase action on casein hydrolysates. Proline biosynthesis from arginine probably was more important than from glutamic acid, and biosynthesis was probably less significant than peptide hydrolysis in producing free proline. Intracellular proline was small compared with free proline produced in the media. Release of proline from peptides coincided with the release of cell proteins and enzymes into the medium. [Proline content may be related to the sweet flavor of Swiss cheese.].
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