Proline production by propionibacteria

Langsrud, Thor

doi:10.31274/rtd-180817-584

Cited by 3 publications

(3 citation statements)

References 17 publications

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“…Propionibacteria contribute to proteolysis and Iipolysis of the curd by the release of intracellular enzymes. Indeed, peptidase activity of P freudenreichii subsp shermanii is thought to be the source of proline, giving the cheese its characteristic flavour (Langsrud, 1974;Langsrud et al, 1978). An intracellular esterase has also recently been characterlzed .…”

Section: Introductionmentioning

confidence: 99%

Autolysis of 57 strains of dairy propionibacteria

Lemée

Rouault

Guézenec

et al. 1994

Lait

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Dairy propionibacteria contribute to proteolysis and lipolysis of the curd in Swiss-type cheese technology by the release of intracellular enzymes. Autolysis of 57 strains of dairy propionibacteria has been compared in 0.1 molli potassium phosphate buffer (pH 6.2) and the rate and extent of auto-Iysis appeared to be strain-dependent. Two distinct clusters were observed: cluster A containing 8 strains highly prone to Iysis and cluster B containing ail the other strains. Genomic fingerprinting of the 8 strains constituting c1uster A revealed 7 distinct profiles. Growth of 4 of these 7 strains showed a spontaneous autolysis in the growth medium just after the maximal growth, without any stationary phase. autolysis 1 Propionibacterium Résumé-Activité autolytique de 57 souches de bactéries propioniques laitières. Dans les fromages à pâte pressée cuite, les bactéries propioniques participeraient à la protéolyse et à la lipolyse de la pâte fromagère par la libération d'enzymes intracellulaires. Dans cette étude, l'autolyse de 57 souches de bactéries propioniques laitières a été comparée en tampon phosphate de potassium (0, 1 molli, pH 6,2) et les résultats apparaissent clairement souche-dépendants. Deux groupes ont été définis : le groupe A contenant 8 souches fortement autolytiques et le groupe B contenant toutes les autres. L'analyse du profil de restriction du chromosome des 8 souches du groupe A (par electrophorèse en champs pulsés) révèle 7profils différents. Ces 7 souches différentes pourront être utilisées pour des essais fromagers et/ou pour la caractérisation plus fine du système autolytique chez ce genre bactérien. De plus, la croissance de 4 souches du groupe A (P freudenreichii CNRZ 725, CNRZ 726, CNRZ 727, CNRZ 435) a été suivie en milieu de culture YEL et révèle l'absence de phase stationnaire: la croissance maximale est aussitôt suivie par une phase de lyse spontanée, ce qui confirme la forte activité autolytique de ces souches.

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Section: Introductionmentioning

confidence: 99%

Autolysis of 57 strains of dairy propionibacteria

Lemée

Rouault

Guézenec

et al. 1994

Lait

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“…Proteolytic system from secondary starters has also been studied by Langsrud (1974). Four or 5 peptidases in a strain of Propionibaeterium shermanii have been detected, one of which was a proline iminopeptidase.…”

Section: Introductionmentioning

confidence: 99%

Purification and characterization of a proline iminopeptidase from Propionibacterium shermanii 13673

Panon

1990

Lait

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Summary -A proline lminopepndase activity was round in P shermanii 13673. The enzyme activity was present in the intracellular fraction. The peptidase was purifisd approximately 80 times by ionexchange chromatography on Fractogel T8K DEAE 650 and gel filtration on 8ephacryl 8-100 HR. The purified enzyme appeared as a single band after sodium dodecyl sulfate-polyacrylamide gel electrophoresis. It had a molecular weight of 61 000. Optima for activity of the.purified enzyme were 40 oC and pH 8.0. The enzymatic activity was inhibited by phenylmethylsulfonylfluoride (1 mM). Divalent ions Zn, Co, Cu and Fe alsohad an inhibitor}t effect. The peptidase hydrolyzed specifically Pro p-NA amino acid, dipeptides Pro-Met, Pro-Phe, Pro-Le, Pro-lieu, Pro-G1yand 13-casomorphin des-Tyr fragment 7.

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“…Because of the importance which has been placed on the relationship of free amino acids and the flavor of Swiss cheese (1,19,37,57,60), free amino acids were determined in the WSNV (Table 12). This fraction is high in lysine, glutamic acid, proline, Yoshll (58).…”

Section: Chemical Compositionmentioning

confidence: 99%

A study of the chemical and flavor profiles of Swiss cheese

Biede

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Proline production by propionibacteria

Cited by 3 publications

References 17 publications

Autolysis of 57 strains of dairy propionibacteria

Autolysis of 57 strains of dairy propionibacteria

Purification and characterization of a proline iminopeptidase from Propionibacterium shermanii 13673

A study of the chemical and flavor profiles of Swiss cheese

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