L. Parra et al., Hydrolysis of beta-casein (193-209) fragment by whole cells and fractions of Lactobacillus casei and Lactococcus lactis, J FOOD SCI, 64(5), 1999, pp. 899-902
Whole cells and fractions of Lactococcus lactis subsp. lactis IFPL 359 and
Lactobacillus casei subsp. casei IFPL731 were studied. Hydrolysis products
were separated by reversed-phase, high-performance liquid chromatography (R
P-HPLC). Under conditions, pH 5.2 and 3% NaCl, L. casei IFPL 731 was more a
ctive in hydrolysis of the beta-casein (f193-209) peptide than was L. lacti
s IFPL 359. This hydrolyzing activity was attributed for L. casei IFPL 731
by the cell-wall proteinase. Hydrolysis of the peptide by the intracellular
extract of L. casei IFPL731 was mainly located in the fraction that contai
ned endopeptidase and Pep N aminopeptidase activities. Results may help pro
vide approaches and treatments to control bitterness in cheese products.