Effect of wheat protein hydrolysate on the growth of Lactobacillus acidophilus

Abstract

The effects of wheat protein hydrolysate and different peptones on the growth of Lactobacillus acidophilus were compared, and the effects of wheat protein hydrolysate on the morphology, viable counts and freeze-drying survival rate of L. acidophilus were analyzed from the aspects of molecular weight distribution and amino acid composition especially. The results showed that wheat protein hydrolysate as an organic nitrogen source was more suitable for the cultivation of L. acidophilus. Under the same culture conditions, the viable counts and freeze-drying survival rate were higher than other peptones. The components with molecular mass of 2 000-5 000 Da in wheat protein hydrolysate were the critical nutrients for promoting the growth of L. acidophilus, and the peptides containing glutamine or proline may be the key factors that promote the shortening of L. acidophilus, and the increase of viable counts and freeze-drying survival rate. The study results could provide some basic data and guidance for the application of wheat protein hydrolysate in the cultivation of L. acidophilus and the application of other fermentation fields.

Keywords

• wheat protein|hydrolysate|lactobacillus acidophilus|morphology|freeze-drying survival rate