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Appl Environ Microbiol. 1965 July; 13(4): 537-542
Copyright © 1965 American Society for Microbiology. All Rights Reserved.

Bitter Peptide Isolated from Milk Cultures of Streptococcus cremoris1

D. F. Gordon Jr. and M. L. Speck

Department of Food Science, North Carolina State of the University of North Carolina, Raleigh, North Carolina

ABSTRACT

Certain cultures of Streptococcus cremoris produced a bitter taste that occurred in the whey portion of milk cultures. Whey from a culture which produced bitterness was fractionated on Sephadex. The fraction in which the bitter taste was concentrated was chromatographed successively on paper with butanol-acetic acid-water (5:1:4), and then butanol-2-butanone-water (2:2:1). In each instance, the bitter component was in the most rapidly moving band that gave a positive ninhydrin test. The bitterness was observed to be caused by a peptide containing the following numbers of each amino acid: arginine, 1; glutamic acid, 2; glycine, 2; isoleucine, 2; leucine, 2; phenylalanine, 1; proline, 5; and valine, 4. N-terminal amino acids could be detected by coupling with 2,4-dinitrofluorobenzene or phenylisothiocyanate, or by hydrolysis with leucine aminopeptidase. When treated with carboxypeptidase, only leucine and valine appeared at the C-terminal end, and these were detected simultaneously.

FOOTNOTES

1 Published with the approval of the Director of Research, North Carolina Agricultural Experiment Station, as paper no. 1934 of the Journal Series.

Appl Environ Microbiol. 1965 July; 13(4): 537-542
Copyright © 1965 American Society for Microbiology. All Rights Reserved.





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