Changes in free amino acids during fermentation of wheat doughs started with pure culture of lactic acid bacteria

Dynamics of free amino acid levels during fermentation of wheat bread doughs started with three strains of lactic acid bacteria species ― Lactobacillus brevis, Lactobacillus plantarum, and Enterococcus faecium ― were investigated by reversed-phase high-performance liquid chromatography of the dansyl amino acids. Twenty protein amino acids, γ-aminobutyric acide, and ornithine were quantified in doughs fermented 0, 4, and 24 hr with lactic acid bacteria. Changes were related to the nutritional requirements and proteolytic activities developed by these microorganisms