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Casein and cheese peptide degradation by Enterococcus durans FC12 isolated from Feta cheese



Casein and cheese peptide degradation by Enterococcus durans FC12 isolated from Feta cheese



Food biotechnology 19(2): 161-172



The growth of Enterococcus durans FC12 isolated from Feta cheese in broths containing casein, casein hydrolysate or cheese water-soluble extract as sole nitrogen source was studied. FC12 assimilated casein hydrolysate and casein, the former at a higher extent, while it also grew in the presence of 4% NaCl. It assimilated at a similar extent cow, ewe or goat casein, and it grew rapidly using cheese soluble nitrogenous materials. The cell-envelope enzyme preparation of E. durans FC12 hydrolysed both a-casein and b-caseins, the latter more rapidly, producing three main peptides. It also hydrolysed two peptides analog to the cheese peptide as1-CNf1-23 that is a key peptide in the first steps of cheese proteolysis. FC12 cell-envelope enzyme preparation degraded the above caseins and peptides in the presence of 4% NaCl. The ability of E. durans FC12 to assimilate casein and cheese soluble nitrogenous materials along with the ability of its cell-envelope enzyme preparation to hydrolyse caseins and peptides analog to the as1-CNf1-23 indicates that the FC12 strain may be useful in cheese proteolysis as an adjunct culture.

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Accession: 004065317

Download citation: RISBibTeXText

DOI: 10.1081/fbt-200063468


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