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Studies on the proteolytic action of dairy lactic acid bacteria. XII. Significant contribution of intracellular pro-tease of lactic acid bacteria to the casein hydrolysis in cheese ripening



Studies on the proteolytic action of dairy lactic acid bacteria. XII. Significant contribution of intracellular pro-tease of lactic acid bacteria to the casein hydrolysis in cheese ripening



Milchwissenschaft 27(7): 417-422



Apparent proteolytic activity of intracellular pro-teases of lactic acid bacteria (IPLB's) was 0.01-0.024 (as OD at 280 nm) for 109 Streptococcus cre-moris and 0.011-0.052 for 109 Lactobacillus helveti-cus. Approx. 15% of rennin activity was retained in the curd after removal of the whey and proteolytic activity of rennin in 1 g cheese curd was calculated to be 0.018.

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