This paper is only available as a PDF. To read, Please Download here.
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.
References
- Studies in the bacteriology of milk. The Streptococci in milk.J. Dairy Res. 1948; 15: 233
- Production of cell-bound proteinase by Lactobacillus bulgaricus and its location in the bacterial cell.J. Appl. Bacteriol. 1976; 41: 175
- Proteolysis by Lactobacillus casei. I. Proteinase activity.J. Bacteriol. 1956; 72: 68
- Some observations on the Hull method for measurement of proteolysis in milk.J. Dairy Sci. 1963; 46: 337
- Proteinase enzyme system(s) of lactic streptococci. II. Role of membrane proteinase in cellular function.J. Bacteriol. 1967; 94: 942
- Streptococcaceae.in: Buchanan R.E. Gibbons N.E. Bergey's manual of determinative bacteriology. 8th ed. Williams and Wilkins Co., Baltimore, MD1974: 490-517
- Microflora of Tafi cheese. Changes during manufacture and maturation.J. Food Prot. 1983; 46: 518
- Contribution à 1’étude de la flore microbienne du fromage de type Saint-Paulin III Son activité protéolytique.Le Lait. 1969; 615: 489-490
- Comparison of strains of Streptococcus cremoris for proteolytic activities with the cell wall.Neth. Milk Dairy J. 1976; 30: 95
- Peptide hydrolases from the Thermobacterium group of lactobacilli. II. Physiological factors and enzyme production.Milchwissenschaft. 1982; 37: 666
- Microflora of Cheddar cheese and its influence on cheese flavour.Dairy Sci, Abstr. 1969; 31: 471
- Studies on milk proteins. II. Colorimetric determination of the partial hydrolysis of the proteins in milk.J. Dairy Sci. 1947; 30: 881
- Peptide utilization by group N Streptococci.J. Gen. Microbiol. 1978; 105: 113
- Peptides as sources of essential amino acids for lactic streptococci.J. Dairy Sci. 1961; 44: 237
- Microbiological and chemical aspects of Cheddar cheese ripening.A review. J. Dairy Sci. 1963; 46: 869
- Release of cell wall associated proteinase from lactic streptococci.N.Z. J. Dairy Sci. Technol. 1978; 13: 209
- Accelerated cheese ripening: a method for increasing the number of lactic acid bacteria in cheese without detrimental effect to the cheese making process, and its effect on the cheese ripening.J. Dairy Res. 1975; 42: 313
- An approach to the classification of the lactobacilli.J. Appl. Bacteriol. 1959; 22: 239
- Lactobacillaceae.in: Buchanan R.E. Gibbons N.E. Bergey's manual of determinative bacteriology. 8th ed. Williams and Wilkins Co., Baltimore, MD1974: 576-593
- Identification of the lactic acid bacteria. In identification methods for microbiologist. Part A.Academic Press, London1966
- The enzymatic degradation of bitter peptide by starter streptococci.Aust. J. Dairy Teehnol. 1973; 3: 20
- Aptitude a la proteolyse des lactobacille présents dans les fromages et les lactosérums de fromagerie.Le Lait. 1972; 513 (149): 514
- Proteolysis by Streptococcus lactis grown in milk with and without controlled pH.J. Dairy Sci. 1953; 36: 1104
Article info
Publication history
Received:
August 30,
1984
Identification
Copyright
© 1985 American Dairy Science Association. Published by Elsevier Inc.
User license
Elsevier user license | How you can reuse
Elsevier's open access license policy

Elsevier user license
Permitted
For non-commercial purposes:
- Read, print & download
- Text & data mine
- Translate the article
Not Permitted
- Reuse portions or extracts from the article in other works
- Redistribute or republish the final article
- Sell or re-use for commercial purposes
Elsevier's open access license policy