Presence of peptidase activities in different varieties of cheese

被引：21

作者：

Gatti, M ^{[1
]}

Fornasari, ME ^{[1
]}

Mucchetti, G ^{[1
]}

Addeo, F ^{[1
]}

Neviani, E ^{[1
]}

机构：

[1] Ist Sperimentale Lattiero Caseario, Dept Microbiol & Enzymol, I-26900 Lodi, Italy

来源：

LETTERS IN APPLIED MICROBIOLOGY | 1999年 / 28卷 / 05期

关键词：

D O I：

10.1046/j.1365-2672.1999.00541.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Lactic acid bacteria (LAB) counts, PepX activity towards H-Phe-Pro-beta NA, and aminopeptidase activity towards H-Arg-beta NA.HCL, H-Lys-beta NA, H-leu-beta NA, H-Pro-beta NA, H-Glu-beta NA derivatives have been evaluated in 32 commercial samples of cheese, one processed cheese, and one yoghurt. The presence of intracellular exopeptidase activities in cheese extracts free from bacterial cells was detected, even after 1 year of ripening. An inverse ratio between the presence of viable lactic microflora and peptidase activity in the cheese extracts was observed. The importance of LAB starter eso-peptidases in the degradation of casein oligopeptides, and the I;ey role of autolysis in the release of peptidases in the cheese, are discussed.

引用

页码：368 / 372

页数：5

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