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Research-Article| Volume 68, ISSUE 9, P2160-2164, September 1985

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Effect of pH and Temperature on the Proteolytic Activity of Lactic Acid Bacteria

  • Author Footnotes
    1 Career Investigator of Consejo Nacional de Investigaciones Cientificas y Técnicas de la República Argentina.
    G.S. de Giori
    Footnotes
    1 Career Investigator of Consejo Nacional de Investigaciones Cientificas y Técnicas de la República Argentina.
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  • Author Footnotes
    1 Career Investigator of Consejo Nacional de Investigaciones Cientificas y Técnicas de la República Argentina.
    G.F. de Valdez
    Footnotes
    1 Career Investigator of Consejo Nacional de Investigaciones Cientificas y Técnicas de la República Argentina.
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  • Author Footnotes
    1 Career Investigator of Consejo Nacional de Investigaciones Cientificas y Técnicas de la República Argentina.
    A.P. de Ruiz Holgado
    Footnotes
    1 Career Investigator of Consejo Nacional de Investigaciones Cientificas y Técnicas de la República Argentina.
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  • Author Footnotes
    1 Career Investigator of Consejo Nacional de Investigaciones Cientificas y Técnicas de la República Argentina.
    G. Oliver
    Footnotes
    1 Career Investigator of Consejo Nacional de Investigaciones Cientificas y Técnicas de la República Argentina.
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  • Author Footnotes
    1 Career Investigator of Consejo Nacional de Investigaciones Cientificas y Técnicas de la República Argentina.
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      Abstract

      The effect of temperature and pH on the proteolytic activity of lactic acid bacteria was studied. Lactobacilli and thermophilic streptococci showed highest proteolysis at 15 and 45°C, and mesophilic streptococci exhibited only slight activity at all temperatures used. Variations in pH also had a strong influence on casein hydrolysis; this effect was more evident in streptococci than in lactobacilli.

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