EXPLORING THE BIOGENIC SYNTHESIS OF BRANCH-CHAIN AMINO ACIDS BY DIVERSE LACTIC ACID BACTERIA STRAINS

The study focused on the capacity of indigenous strains of lactic acid bacteria to synthesize branched-chain amino acids, a pivotal factor in determining the formulation of a biopreparation designed for the prevention and treatment of obesity. Notably, within the array of strains examined, L. casei K7/3 demonstrated a remarkable twofold increase in branched-chain amino acid production when cultivated in MRS-bouillon medium. Specifically, there was a significant elevation in leucine content, a deficiency or absence of which in the human body can precipitate a decline in body weight, impede development and growth, and lead to metabolic disturbances.