AUTOLYTIC PROPERTIES AND AMINOPEPTIDASE ACTIVITIES OF LACTIC-ACID BACTERIA

Authors
DAKO E ELSODA M VUILLEMARD JC SIMARD RE
Citation
E. Dako et al., AUTOLYTIC PROPERTIES AND AMINOPEPTIDASE ACTIVITIES OF LACTIC-ACID BACTERIA, Food research international, 28(5), 1995, pp. 503-509
Citations number
35
Categorie Soggetti
Food Science & Tenology
Journal title
Food research international → ACNP
ISSN journal
09639969
Volume
28
Issue
5
Year of publication
1995
Pages
503 - 509
Database
ISI
SICI code
0963-9969(1995)28:5<503:APAAAO>2.0.ZU;2-7
Abstract
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.