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Availability of Amino Acids to Microorganisms

IV. Comparison of Hydrolysates of Lactalbumin, Oatmeal and Peanut Butter with Simulated Amino Acid Mixtures by Growth Response of Microorganisms

Human Nutrition Research Division, Agricultural Research Service, United States Department of Agriculture, Beltsville, Maryland

A method described previously was used to compare hydrolysates of oatmeal, peanut butter and lactalbumin with their simulated mixtures of amino acids. Different growth responses of Leuconostoc mesenteroides P-60 were obtained with the hydrolysates of oatmeal and peanut butter and their simulated amino acid counterparts. The same growth responses were obtained with a hydrolysate of lactalbumin, a pure protein, and its amino acid counterpart. These results indicated that the oatmeal and peanut butter hydrolysates contained growth factors other than amino acids. To obtain equal growth with an amino acid mixture and an oatmeal hydrolysate, additional pyridoxal or pyridoxamine was required; to obtain equal growth with an amino acid mixture and a peanut butter hydrolysate, additional niacin was required. The effect of different forms of vitamin B₆ and niacin on growth response at constant nitrogen levels and the difficulty of evaluating amino acid patterns by the growth response of L. mesenteroides P-60 are discussed.