Casein digestion by Debaryomyces hansenii isolated from cheese.
To understand the possible proteolytic contribution of yeast during cheese ripening, Debaryomyces hansenii 212 was isolated from commercial blue-veined cheese and incubated in a medium containing casein. Growth and casein degradation were recognized at the cheese-ripening temperature. Proteolytic activity was found in the intracellular fraction, and the enzyme, which was attached to the cell wall, primarily acted on beta-casein. The cytosol contained more than 90% of the total proteolytic activity which was responsible for the degradation of both alpha(s)- and beta-casein. These results suggest that the contribution of yeast to cheese ripening would depend on the susceptibility to cell lysis in addition to its proteolytic activity.
Kumura
Haruto
H
Division of Bioresources and Product Science, Hokkaido University, Nishi, Sapporo, Japan. kumura@anim.agr.hokudai.ac.jp
Takagaki
Kentaro
K
Sone
Teruo
T
Tsukahara
Maki
M
Tanaka
Tetsuya
T
Shimazaki
Kei-ichi
K
D002364:Caseins / Q000737:chemistry / Q000378:metabolism*; D002611:Cheese / Q000382:microbiology*; D002851:Chromatography, High Pressure Liquid; D004591:Electrophoresis, Polyacrylamide Gel; D010450:Endopeptidases / Q000378:metabolism; D005516:Food Microbiology; D007424:Intracellular Fluid / Q000201:enzymology / Q000378:metabolism; D004718:Saccharomycetales / Q000201:enzymology / Q000378:metabolism*; D013696:Temperature
D002364:Caseins; D010450:Endopeptidases