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Availability of Amino Acids to Micro-Organisms

III. Development of a Method for Comparison of Hydrolysates of Foods with Synthetic Simulated Mixtures

Human Nutrition Research Division, United States Department of Agriculture, Washington, D. C.

A microbiological method has been developed by which food hydrolysates can be compared with synthetic mixtures of amino acids to simulate the protein hydrolysate when each is added to a standard basal medium. In the development of this method it was found that amount of amino acid nitrogen, D-isomers, ammonium ions, and carbohydrate content all had some influence on the growth curves of Leuconostoc mesenteroides P-60. When the simulated mixture was adjusted to take care of these factors, a useful and satisfactory mixture could be obtained by which differences from the corresponding food hydrolysate could be detected.