[Free amino acids in milk containing different amounts of dry substances after its fermentation by lactic acid Streptococci].

The content of free amino acids in milk containing different amounts of dry substances (11.2, 16, 18%) was measured. An increase in the content of dry substances reduced the capacity of lactic acid streptococci to accumulate threonine, proline, alanine, tyrosine and elevated their capacity to accumulate serine, cystine, norleucine, phenylalanine. The content of free amino acids was much higher during continuous cultivation than at the end of the stationary phase.