Effect of incubation temperature on acid production and proteolytic activity in milk by selected lactobacilli mutants

Abstract

Lactobacillus bulgaricus 59 and L. casei RTS and their respective nitrosoguanidine-induced mutants were estimated for titratable and volatile acidities, production of biacetyl and acetoin and for proteolytic activity. Both the mutants showed a marked increase in proteolytic activity as compared to the parents.