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Proteolysis in Cheese Curd as Affected by Subcellular Fractions from Lactococcus, Lactobacillus and Propionibacterium
Author(s) -
Pripp A.H.,
Stepaniak L.,
Sørhaug T.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb15899.x
Subject(s) - proteolysis , food science , propionibacterium , lactococcus , lactobacillus , chemistry , lactococcus lactis , biochemistry , microbiology and biotechnology , biology , bacteria , lactic acid , enzyme , fermentation , genetics
Intracellular fraction (IF) and cell wall‐associated fraction (CWAF) from lactococci, lactobacilli and propionibacteria were added to cheese curd slurries according to a mixture design. Response surface and estimation of Scheffe's polynomial revealed synergistic interaction effects between lactococci and lactobacilli on secondary proteolysis determined by an o‐phthaldialdehyde assay. IFs from propionibacteria had a lower proteolytic activity than those from lactococci and lactobacilli used. Principal component analysis of capillary electropherograms of the trichloroacetic acid‐soluble fraction, discriminated between slurries treated with IFs and CWAFs. It also showed an effect of proteolytic enzymes from the IF of propionibacteria together with IFs from lactococci and/or lactobacilli, on small changes in overall peptide profile.