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Effect of heat treatment on the proteolytic/peptidolytic enzyme system of a Lactobacillus delbrueckii subsp. bulgaricus strain

Published online by Cambridge University Press:  01 June 2009

Rosina López-Fandiño  and
Ylva Ardö
Rosina López-Fandiño
Affiliation:
Swedish Dairies' Association, Ideon S-223 70 Lund, Sweden
Ylva Ardö
Affiliation:
Swedish Dairies' Association, Ideon S-223 70 Lund, Sweden
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Summary

Lactobacillus delbrueckii subsp. bulgaricus cells heat treated at 67 or 68 °C for 15·5–16 s had significantly less acidification capacity and much lower endopeptidase activity than untreated cells, while they still retained high aminopeptidase activities against amino acids commonly found in bitter peptides. A stimulatory effect of heat treatment on the leakage of aminopeptidases from cells was observed at pH 5·4. These properties make them suitable as extra sources of important ripening enzymes in cheesemaking.

Type
Original Articles
Information
Journal of Dairy Research , Volume 58 , Issue 4 , November 1991 , pp. 469 - 475
Copyright
Copyright © Proprietors of Journal of Dairy Research 1991

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References

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