UTILIZATION OF SODIUM CASEINATE BYLACTOBACILLUS CASEI
- 1 June 1955
- journal article
- research article
- Published by Canadian Science Publishing in Canadian Journal of Microbiology
- Vol. 1 (6), 365-371
- https://doi.org/10.1139/m55-048
Abstract
Unhydrolyzed sodium caseinate, sodium α-caseinate, and sodium β-caseinate were utilized as sources of amino acids by five strains of Lactobacillus casei. Cysteine stimulated utilization of these proteins and, in its presence, the amount of growth was essentially the same with unhydrolyzed or enzymatically hydrolyzed sodium caseinate.Keywords
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