The ability of nine lactic acid bacteria (Lactococcus, Lactobacillus a
nd Pediococcus) with potential in cheese maturation to lysis under var
ious physicochemical conditions was studied. The lysis efficiency unde
r various pH and NaCl concentrations was evaluated by measuring aminop
eptidase and dipeptidylaminopeptidase activity released in cell supern
atant. Two Lb. casei (L2A, 137) exhibited high peptidase activities an
d were more sensitive to lysis. Our results indicate clearly that auto
lysis is optimal with Lactobacillus casei casei (L2A) and Lactobacillu
s casei pseudoplantarum (137) at pH5.2 with 2-4% NaCl concentration an
d at 30 degrees C.