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Proteolysis in cheese curd as affected by subcellular fractions from Lactococcus, Lactobacillus and Propionibacterium

Author:
Pripp, A.H., Stepaniak, L., Sorhaug, T.
Source:
Journal of food science 1999 v.64 no.2 pp. 353-358
ISSN:
0022-1147
Subject:
Lactococcus lactis subsp. lactis, cheeses, proteolysis, Propionibacterium freudenreichii, Lactobacillus plantarum, cell walls, synergism, fractionation, enzyme activity, cheese ripening, food composition, cell wall components
Abstract:
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.
Agid:
1396801