Synergistic and antagonistic properties of selected cultures of lactic acid and propionic acid bacteria. Part II. Proteolytic activity.
The objective of this work was to study the dynamics of proteolytic activity for selected cultures of propionic acid and lactic acid bacteria used in the rennet cheese production. The studies were carried out in two model systems, with CH-N-19, Nizostar and their associated cultures in two media differing in the nitrogen compound structure. The addition of coagulating enzyme to the medium accelerated the proteolytic processes occurring upon the contribution of the examined cultures but did not influence the changes in the aminopeptidase specificity towards the substrates used (Leu-pNA for LAB and Pro-pNA for PAB).
Podhajna
E
E
Institute of Dairy Science and Technology Development, University of Warmia and Mazury in Olsztyn, Heweliusza 1 (bl. 31), 10-957 Olsztyn, Poland.
Kujawski
M
M
Sańko
B
B
Cichosz
G
G
Butler
J
J
D000626:Aminopeptidases / Q000378:metabolism*; D002611:Cheese / Q000382:microbiology*; D012085:Chymosin; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D007778:Lactobacillus / Q000201:enzymology / Q000378:metabolism / Q000502:physiology*; D011424:Propionibacterium / Q000201:enzymology / Q000378:metabolism / Q000502:physiology*; D013997:Time Factors
C025350:rennet; D000626:Aminopeptidases; D012085:Chymosin