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Accelerating the ripening of cheese by the addition of proteolytic enzymes iii. the proteolytic characteristics of lactobacilli



Accelerating the ripening of cheese by the addition of proteolytic enzymes iii. the proteolytic characteristics of lactobacilli



Meijeritieteellinen Aikakauskirja 44(2): 74-85



This study investigated the proteolytic charcteristics of three strains of Lactobacillus helveticus and one strain of L. casei. The greatest proteolytic activity was achieved with a method in which autolysis was combined with freeze-shock and homogenisation. There was considerable aminopeptidase activity in all of the lactobacilli studied, which in the lysozyme treatment was shown to be localised in the cytoplasm and membrane fraction. Dipeptidase was clearly found in the cell wall and membrane fraction of the L. casei strain. Proteolytic activity was noticed against both casein and whey protein. The optimum pH for this proteolytic activity on casein substrate was in the neutral range.

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Accession: 004651133

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