Proteinase Profiles of Lactococcus lactis ssp. cremoris Using High Performance Liquid Chromatography

Oberg, C. J.; Khayat, F. A.; Richardson, G. H.

doi:10.3168/jds.s0022-0302(90)78811-x

Cited by 4 publications

(2 citation statements)

References 16 publications

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“…The role played by micro-organisms in cheese proteolysis depends on the proteolytic capacity of the strains used in the cheesemaking process. T o be able to ascertain in a relatively short time how proteolysis is affected by addition of a given strain, a number of model systems have been proposed, generally based on skimmed milk, chromophoric substrates or casein solutions (Oberg et al 1990;Broome and Hickey 1991 ;Asensio et ul. 1995).…”

Section: Introductionmentioning

confidence: 99%

Proteolytic activity of lactobacilli in a model goats' milk curd system

Parra

Requena

Casal

et al. 1996

Lett Appl Microbiol

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Mesophyllic lactobacilli cultures propagated in MRS broth were inoculated in goats' milk curd slurries and incubated at 30d̀C for 10 d. The micro‐organisms tested were Lactobacillus casei subsp. casei IFPL 731 and IFPL 99, and Lactobacillus plantarum IFPL 3. Whole cells, cell‐free extracts and cell lysates were evaluated for acceleration of proteolysis in the curd slurries. Conversion of water‐soluble nitrogen to non‐protein nitrogen and amino acid nitrogen, reverse phase‐HPLC peak areas and ratio of hydrophobic to hydrophilic peptides, were all affected by the type of inoculum used as well as the strain under study. The results suggest that the accelerated‐ripening model system developed, containing cell lysates, may be suitable as a good and rapid indicator of the contribution of the strains to proteolysis during cheese ripening.

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Section: Introductionmentioning

confidence: 99%

Proteolytic activity of lactobacilli in a model goats' milk curd system

Parra

Requena

Casal

et al. 1996

Lett Appl Microbiol

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“…La chromatographie liquide haute performance a égaie-ment été utilisée pour caractériser l'activité protéolytique de souches (Oberg et al, 1990). Pour mesurer de manière spécifi-que une activité protéolytique particulière, les substrats synthétiques choisis ont été couplés à des groupements paranitroanilide ou~-naphtylamide (El Soda et Desmazeaud, 1982;Cholette et Mc Kellar, 1990).…”

Section: Introductionunclassified

Activité protéolytique de souches de lactobacilles thermophiles isolées de levains et de Comté. I. Validation sur minifromages des techniques de laboratoire

Bouton

Guyot

Dasen

et al. 1993

Lait

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Résumé -Afin d'étudier les relations existant entre les mesures de l'activité protéolytique de souches de bactéries lactiques effectuées en laboratoire et celles observées sur fromages; 6 souches de bactéries lactiques thermophiles isolées de levains et de fromages (Comté) ont été caractérisées selon leur potentiel protéolytique évalué par 2 méthodes : mesure des groupements aminés libres par l'acide 2,4,6 trinitrobenzène sulfonique (TNBS) et détermination de l'activité leucineaminopeptidase (Lap). Des essais en minifabrications de fromages, effectués soit en monosouche soit en associations de souches, ne montrent aucune corrélation significative entre les tests de laboratoire et les mesures de protéolyse réalisées sur fromages avec les méthodes TNBS et Lap.

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The exploitation of microorganisms in the processing of dairy products

Varnam¹

1993

Exploitation of Microorganisms

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Proteinase Profiles of Lactococcus lactis ssp. cremoris Using High Performance Liquid Chromatography

Cited by 4 publications

References 16 publications

Proteolytic activity of lactobacilli in a model goats' milk curd system

Proteolytic activity of lactobacilli in a model goats' milk curd system

Activité protéolytique de souches de lactobacilles thermophiles isolées de levains et de Comté. I. Validation sur minifromages des techniques de laboratoire

The exploitation of microorganisms in the processing of dairy products

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