Technological characterization of lactic acid bacteria from Tenerife cheese

Abstract

One hundred and thirty lactic acid bacteria (Lactococcus, Lactobacillus and Leuconostoc), isolated from Tenerife cheese, were technologically characterized. Interesting differences within genera, species and strains were found. None of the strains showed lipolytic activity on tributyrin agar while the majority exhibited proteolytic activity on calcium caseinate agar. Citrate was metabolized exclusively by 98.3% of the lactobacilli isolates. Lactococcus lactis ssp. lactis showed the highest acidifying and proteolytic activities in milk, although considerable inter-strain variations were found. Lactobacilli had the highest aminopeptidolytic activity. Dipeptidase activity was displayed by most lactic acid bacteria isolates with the higher specific activity exhibited by Lc. lactis ssp. lactis strains. Leuconostoc isolates had the highest esterolytic and b-galactosidase activity.

Genotypic and technological diversity of Leuconostoc mesenteroides and Lactobacillus paracasei subsp. paracasei strains for use as adjunct starter cultures in Pecorino di Filiano cheese

“…The low lipolytic activity, found in all strains tested, represents an important result and a useful contribution to aroma production, in agreement with other authors (Perez et al . ; Nieto‐Arribas et al . , ).…”

“…paracasei strains, and this result was in agreement with other authors as regards the lactobacilli strains (Perez et al . ; Nieto‐Arribas et al . ).…”

Technological characterization of Lactobacillus isolates from traditional Manchego cheese for potential use as adjunct starter cultures

“…Similarly, in a technological characterization of lactic acid bacteria from Tenerife cheese, Pérez, Cardell, and Zárate (2003) reported that none of the LAB strains showed lipolytic activity when assayed on tributyrin agar.…”

Lactic Acid Bacteria as a Potential Source of Enzymes for Use in Vinification

“…The activities of greatest interest are those conferred by a single enzyme, ideally one with an extracellular localization. Such (294) Tripeptides (168) N-terminal pentapeptide of bradykinin (294,295) CBZ-amide-p-NA (294) Tetrapeptides (168) X-Pro-p-NA derivatives (171) Pentapeptides (168) X-Pro-X tripeptides (171) AMC derivatives (78,242) WC Casein-FITC (78,242) Cheddar cheese slurry peptides (197) ArAm derivatives (213,270) Milk protein (221) AMC derivatives (242,295) Casein ( Cheddar cheese slurry peptides (197) ArAm derivatives (270) Milk protein (8,58,64,221) Caprine and ovine curdled milk substrates (93) Caprine and ovine curdled milk protein (93) Caprine and ovine curdled milk peptides (93) Lactobacillus pentosus AMC derivatives (295) Dipeptides (294) Gluten (107) Tripeptides (2) Pro-AMC (295) ABZ-peptide-p-NA (294) N-terminal pentapeptide of bradykinin (294,295) BZ-peptide-p-NA (294) Peptide-p-NA derivatives (123) CD Casein (70,107) p-NA derivatives …”