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Characteristics of proteinases of 3 strains of Staphylococcus lactis isolated from Cheddar cheese*

Published online by Cambridge University Press:  01 June 2009

I. J. McDonald
I. J. McDonald
Affiliation:
Division of Applied Biology, National Research Council, Ottawa, Canada
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Summary

Proteinase systems of 3 strains of Staphylococcus lactis from Cheddar cheese have been studied. Proteinase of one organism was found in the culture supernatant, those of the other two were obtained in significant amounts only by disruption of the cells of the organisms. All 3 proteinases possessed maximum activity at alkaline pH (about 9·0–10·0). They were most active at relatively high temperatures (45–55 °C) and possessed temperature characteristics (μ) of 7000–8000 cals. Casein, ²-lactoglobulin and haemoglobin were hydrolysed by the proteinases; casein most readily and β-lactoglobulin more readily than haemoglobin. Because of their characteristics, such proteinases are considered potentially capable of contributing to the ripening of Cheddar cheese.

Type
Original Articles
Information
Journal of Dairy Research , Volume 31 , Issue 2 , June 1964 , pp. 147 - 153
Copyright
Copyright © Proprietors of Journal of Dairy Research 1964

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