Unlocking Buttermilk Microbes: Amino Acids and Fermenting Bacteria Explored | InformativeBD

Aneela Hameed, Nuzhat Huma, Shahid Nadeem,  Adnan Amjad, Muhammad Sameem Javed,  Ammar Ahmad Khan,  Muhammad Junaid Anwar, and Muhammad Amir, from the  different institute of Pakistan, wrote a Research Article about, Unlocking Buttermilk Microbes: Amino Acids and Fermenting Bacteria Explored. Entitled, Amino acids seclusion and characterization of amino acid fermenting bacteria in buttermilk. This research paper published by the  International Journal of Biosciences| IJB. an open access scholarly research journal on Biosciences. under the affiliation of the International Network For Natural Sciences| INNSpub. an open access multidisciplinary research journal publisher.

Abstract

Buttermilk has various applications in kitchen recipes. In this study, buttermilk has been manipulated for the isolation of amino acid fermenting bacteria. In this study, isolation and characterization of bacterial strains were carried out that can be utilized for amino acid fermentation. In buttermilk, on the basis of amino acids production potential, five bacterial isolates B-5-1, B-5-7, B-6-3, B-7-19 and B-7-24 were selected and characterized by biochemical tests, carbohydrates utilization and gram staining, as well as growth curve study. Fermentation conditions were optimized for better amino acid production. Results clearly indicated that different bacterial isolates from buttermilk had a great potential to produce a variety of amino acids, e.g., Isoleucine, methionine, phenylalanine and cysteine. Some other amino acids that appeared in the fermentation broth were not prominent such as alanine, aspartic acid and valine. An isolate B-5-1 produced up to 6.7g/l of glutamic in the medium after 72 hours of fermentation. It is concluded that the isolate B-5-1 was a Lactobacillus delbruckii which attained its peak production around 14th hours of incubation.

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Introduction 

Buttermilk, based upon its production, was divided into two types. The first type of buttermilk is the liquid produced during the processing of butter and is commonly known as traditional buttermilk (Siva et al., 2019). It is being wasted every day as a by-product of butter-making industries. Frew and Abebe (2020) explained this as traditionally sour and defatted milk. It has a smoother appearance and thinner consistency than sour milk, as well as shorter shelf life (24-48 hrs) as compared to all other traditionally made products (Berheet al., 2017). The second type is cultured buttermilk that is produced during cow milk fermentation, commonly utilized for manufacturing a variety of dairy-based commodities and its sour taste is produced due to the fermentation process (Szajnar et al., 2021).

The variety of essential amino acids (EAAs) is produced in buttermilk due to the presence of fermenting bacteria during the fermentation process and can be utilized in various products specially formulated for EAAs deficient people (D'Este et al., 2018). Amino acids are being utilized in the food, feed, medicine and cosmetics manufacturing industries (Compeer and De Best, 2018). Amino acids are being produced through various techniques. D'Este et al. (2018) explored various fermentation processes to produce the amino acids on an industrial scale by utilizing the microorganism. Their synthesis through microbial activity is found cheaper rather than by chemical synthesis. The different modern fermentation techniques and various strains of amino acids fermenting microbes (Ma et al., 2017) have created opportunities for the industries to produce the glutamate and L-lysine in large quantities (Félix et al., 2019). Amino acids have become a major industrial product of microorganisms. For example, over 800,000 tonnes/year of glutamic acid is produced and used to make the flavor enhancer monosodium glutamate, which is produced every year (biologicaldiscussion.com, 14-Nov-2021).

Bacterial production of amino acids (AAs) has not been exploited in Pakistan. Efforts have been made to produce amino acids exploiting our local resources. The bacterial isolates were obtained from a natural source and studied amino acids production through fermentation. Seclusion and characterization of AAs fermenting bacteria were be carried out from different sources, but the major prospect of the present study was to obtain bacterial isolates from buttermilk (a by-product of butter making industry) and development of fermentation conditions to produce the amino acids. This work was an attempt to investigate another good source of such bacteria that can be employed for amino acid fermentation.

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