FIG. 4.
Free amino acids released after 24 h by hydrolysis
of β-casein peptides by cell extracts of the following strains: (a)
L. helveticus ITG LH1
(&cjs3744;), CNRZ 32
(
), and ITG LH77
(▯); (b) L.
delbrueckii subsp. bulgaricus NCDO 1489
(&cjs3744;), and CNRZ 397
( and L. delbrueckii subsp. lactis ITG
LL14 (▯), and ITG
LL51 (
); and; (c)
S. thermophilus CNRZ 385
(&cjs3744;), TA 060
(), and CIP 102303
(▯). Curves indicate
values obtained after 72 h of incubation for L.
helveticus ITG LH1 (a; ●), L. delbrueckii subsp.
lactis ITG LL14 (b; ▪), and S.
thermophilus CNRZ 385 (♦), and TA 060
(
) (c).