An Enzymatic Method for Determination of Formate Production by Streptococcus thermophilus

An enzymatic determination of formate in milk samples using formate dehydrogenase (EC 1.2.1.2) was tested. The replacement of HClO4 by TCA in the deproteinization step lead to faster determinations, and no deproteinization was required for samples in culture medium. The method was applied to study f...

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Bibliographic Details
Published in:Journal of dairy science 1990-10, Vol.73 (10), p.2697-2701
Main Authors: Perez, Pablo F., De Antoni, Graciela L., Añon, M. Cristina
Format: Article
Language:English
Subjects:
acid production
ACIDE FORMIQUE
ACIDO FORMICO
Biological and medical sciences
CULTURE MEDIA
enzymatic assay
Food industries
FORMATE DEHYDROGENASE
FORMIC ACID
Fundamental and applied biological sciences. Psychology
LAIT
LECHE
MEDIO DE CULTIVO
MILIEU DE CULTURE
MILK
Milk and cheese industries. Ice creams
OXIDOREDUCTASES
OXIDORREDUCTASAS
OXYDOREDUCTASE
PERCHLORATES
SALES
SALTS
SEL
STREPTOCOCCUS THERMOPHILUS
TCA
yogurt
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Summary:An enzymatic determination of formate in milk samples using formate dehydrogenase (EC 1.2.1.2) was tested. The replacement of HClO4 by TCA in the deproteinization step lead to faster determinations, and no deproteinization was required for samples in culture medium. The method was applied to study formate production by Streptococcus thermophilus ATCC 19258 grown in milk and culture media. Results obtained with the method show that formate levels are higher in milk than in the culture medium.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(90)78954-0