The discussion of relationship between lactobacillus bulgaricus and streptococcus thermophilus under whey conditions: focus on amino acid formation is given in the below paragraph-
In this study, we used Lactobacillus delbrueckii subsp. bulgaricus 2038 grown with or without Streptococcus thermophilus in whey medium to conduct microarray experiments to examine how these two strains use nitrogen since Lb. bulgaricus 2038 uses whey as its nitrogen before casein. Because S. thermophilus primarily preferred different types of peptides than L. bulgaricus, but has lost the ability to prioritize the use of free branched-chain amino acids, L. bulgaricus 2038 was better able to import the types of peptides required for growth compared to monoculture.
In order to stop Lb. bulgaricus 2038 from converting aspartate into intermediates that form the carbon skeleton, which is catalyzed by phosphoenolpyruvate carboxykinase, the ratio of nitrogen to carbon was reduced during co-culture.
<h3>What is an amino acid?</h3>
Organic substances known as amino acids have both functional groups for amino and carboxylic acids. Alpha-amino acids, which make up proteins, are by far the most common amino acids in nature despite the fact that there are hundreds of them. The genetic coding only contains 22 alpha amino acids.
The locations of the primary structural functional groups in amino acids can be categorized as alpha, beta, gamma, or delta amino acids; further classifications relate to polarity, ionization, and the type of side chain group (aliphatic, acyclic, aromatic, containing hydroxyl or sulfur, etc.).
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