Autolytic properties and aminopeptidase activities of lactic acid bacteria

被引:33
作者
Dako, E
ElSoda, M
Vuillemard, JC
Simard, RE
机构
[1] UNIV LAVAL,FAC SCI AGR & ALIMENTAT,CTR RECH STELA,ST FOY,PQ G1K 7P4,CANADA
[2] UNIV ALEXANDRIA,FAC AGR,ALEXANDRIA,EGYPT
关键词
autolysis; aminopeptidase(AP); dipeptidylaminopeptidase(DAP); Lactococcus; Pediococcus acidilactici; Lactobacillus;
D O I
10.1016/0963-9969(95)00032-1
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The ability of nine lactic acid bacteria (Lactococcus, Lactobacillus and Pediococcus) with potential in cheese maturation to lysis under various physicochemical conditions was studied. The lysis efficiency under various pH and NaCl concentrations was evaluated by measuring aminopeptidase and dipeptidylaminopeptidase activity released in cell supernatant. Two Lb. casei (L2A, 137) exhibited high peptidase activities and were more sensitive to lysis. Our results indicate clearly that autolysis is optimal with Lactobacillus casei casei (L2A) and Lactobacillus casei pseudoplantarum (137) at pH5.2 with 2-4% NaCl concentration and at 30 degrees C.
引用
收藏
页码:503 / 509
页数:7
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