Enzymatic ability of Lactobacillus casei subsp casei IFPL731 for flavour development in cheese

Lactobacillus casci subsp. casei IFPL731 is a wild strain isolated from art isanal goats' milk cheese. The strain shows a multiple enzymatic system tha t involves esterase, cell-envelope proteinase, aminopeptidases, dipeptidase s, specialized peptidases for proline-containing peptides, and amino acid c onverting enzymes, The broad enzymatic system of Lb. casei IFPL731 is respo nsible for its hydrolyzing activity towards a number of peptides, including bitter and methionine-containing peptides. Both characteristics are of gre at interest as regards the use of the strain as a starter culture adjunct t o influence the development of cheese flavour, which has been demonstrated in the manufacture of goats' milk and low fat cheeses. Moreover, Lh. casei IFPL731 shows methionine aminotransferase activity that leads to the produc tion of the typical cheese aroma. The different enzymes from Lb. casei IFPL 731 described in this review and its utilization as a starter culture adjun ct in cheese manufacture make the strain one of the best characterized lact obacilli in the literature. (C) 2001 Elsevier Science Ltd. All rights reser ved.