Amino Acid Metabolism in Propionibacteria: Resting Cells Experiments with Four Strains

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Abstract
Amino acid catabolism was investigated in resting cell suspensions of 4 strains of Propionibacterium, with an amino acid mixture as substrate, in N2 and in air atmosphere. Differences among strains in ability to degrade amino acids were large. The fastest degradation was with P. sbermanii. CO2, ammonia, propionic acid and acetic acid were produced. Addition of lactate to the amino acid mixture was examined for 2 strains, and lactate did not inhibit significantly the amino acid degradation. Active CO2 production following amino acid degradation may be of importance in formation of the split defect in Swiss-type cheeses.

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