LIPOLYTIC AND PROTEOLYTIC ACTIVITIES OF MICROCOCCI ISOLATED FROM CHEESE

Lipolytic and proteolytic activities of several micrococcal strains is olated from different cheese varieties were studied. The tributyrin st earase activity of micrococci appeared to be a general property of the organisms. However, the lipolytic activity of micrococci against trig lycerides of fatty acids longer than four carbon atoms was variable. M icrococci were able to hydrolyse casein but their proteolytic activity was inhibited as pH and temperature values decreased from about 80 an d 45-degrees-C, respectively. The possible role played by micrococci d uring the cheese ripening process is discussed.