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Researches on lactic acid bacteria. III. Proteolytic activity of lactic acid bacteria in relation to acidification processes in milk and the physical characters of the curd



Researches on lactic acid bacteria. III. Proteolytic activity of lactic acid bacteria in relation to acidification processes in milk and the physical characters of the curd



Ann Murobiol 2(1): 31-40



A favorable influence on the development of lactic streptococci is shown to be exerted by the rennet added. Proteolytic activity of the rennet is probably involved in this phenomenon, because of the formation from milk proteins of N compounds more suitable for bact. growth. Additions of pure cultures of lactic streptococci may increase the initial rate of the acidification in milk, but the rate soon drops to a value lower than in the case of spontaneous acidification. Consistency of the curd is not affected by lactic bacteria weakly endowed with proteolytic activity, but this suffers considerable change when the stronger proteolytic activity of such bacteria as Thermobacterium helveticum and acido-proteolytic cocci are involved.

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