Amos E. Blum

Microbiological determination of alanine in proteins and foods

Abstract A microbiological method is described for the determination of alanine in proteins and foods using Leuconostoc citrovorum 8081 as the test organism and using all l -amino acids in the medium. Alanine added to casein and red kidney beans before hydrolysis was recovered 101 and 95%, respectively. Reproducibility of values for a number of materials is reported and the average coefficient of variation from the mean is 3.6%. Consistent results were obtained over a wide range of values. Data are given for the alanine content of 48 proteins and foods.