Presence of peptidase activities in different varieties of cheese

Citation
M. Gatti et al., Presence of peptidase activities in different varieties of cheese, LETT APPL M, 28(5), 1999, pp. 368-372
Citations number
14
Categorie Soggetti
Biotecnology & Applied Microbiology",Microbiology
Journal title
LETTERS IN APPLIED MICROBIOLOGY
ISSN journal
02668254 → ACNP
Volume
28
Issue
5
Year of publication
1999
Pages
368 - 372
Database
ISI
SICI code
0266-8254(199905)28:5<368:POPAID>2.0.ZU;2-O
Abstract
Lactic acid bacteria (LAB) counts, PepX activity towards H-Phe-Pro-beta NA, and aminopeptidase activity towards H-Arg-beta NA.HCL, H-Lys-beta NA, H-le u-beta NA, H-Pro-beta NA, H-Glu-beta NA derivatives have been evaluated in 32 commercial samples of cheese, one processed cheese, and one yoghurt. The presence of intracellular exopeptidase activities in cheese extracts free from bacterial cells was detected, even after 1 year of ripening. An invers e ratio between the presence of viable lactic microflora and peptidase acti vity in the cheese extracts was observed. The importance of LAB starter eso -peptidases in the degradation of casein oligopeptides, and the I;ey role o f autolysis in the release of peptidases in the cheese, are discussed.