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Effect of enterococci on the technological properties of lactic acid bacteria. I. Acid formation by and proteolytic characteristics of lactic streptococci



Effect of enterococci on the technological properties of lactic acid bacteria. I. Acid formation by and proteolytic characteristics of lactic streptococci



Archiv fur Lebensmittelhygiene 27(5): 165-170



Model experiments were made with 4 enterococcal strains (Streptococcus faecalis subsp. liquefaciens T17, Str. faecalis T33, Str. durans T18, Str. bovis T19), in the form of mixed cultures, heat-inactivated cultures and cell-free filtrates, to determine their effect on the acid production and proteolytic properties of lactic streptococci used as cheese starters (Str. lactis strains 25, 26 and 27, growing slowly with little acid production; and Str. lactis strains 4 and 24, and Str. cremoris 20, characterized by rapid growth and intensive acid production). The relationship between the 2 groups of bacteria depended on the nature of the enterococci and on the original activity of the lactic streptococci. Str. faecalis subsp. liquefaciens and Str. bovis intensified the acid production of the slow-growing Str. lactis strains, e.g. Str. faecalis subsp. liquefaciens increased the acid production of Str. lactis 25 by 30-60% in mixed cultures and by 80-130% when added as inactivated culture of cell-free filtrate. The other strains (Str. faecalis and Str. durans) had less effect on acid production in mixed cultures and no effect at all as inactivated cultures or cell-free filtrates. Effects on proteolytic properties varied greatly and were difficult to interpret. The inactivated cultures and cell-free filtrates of the enterococci influenced proteolysis (as measured by liberation of N soluble in 12% trichloroacetic acid) in all the lactic streptococci, but the nature and degree of this influence was not clearly related to the original activity of the cultures. In general, however, the enterococci tended to stimulate soluble N production in the fast-growing cultures and inhibit it in the slow-growing cultures. They had no effect on liberation of amino acids (as measured by amino N).

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