[Lactic acid bacteria proteinase and quality of fermented dairy products--A review].
Lactic acid bacteria (LAB) could synthesize cell envelope proteinase with weak activity, which primarily degrades casein. In addition to its crucial role in the rapid growth of LAB in milk, LAB proteinases are also of industrial importance due to their contribution to the formation of texture and flavor of many fermented dairy products. The proteolytic system, properties of proteinase, the degradation product of casein and its effect on the quality of fermented dairy products were reviewed in this manuscript.
Shuang
S
Zhang
Lanwei
L
Zhang
Xue
X
Han
D000818:Animals; D001426:Bacterial Proteins / Q000737:chemistry / Q000235:genetics / Q000378:metabolism*; D005285:Fermentation; D005516:Food Microbiology; D019344:Lactic Acid / Q000378:metabolism; D007777:Lactobacillaceae / Q000145:classification / Q000201:enzymology* / Q000235:genetics / Q000378:metabolism; D008892:Milk / Q000382:microbiology*; D010447:Peptide Hydrolases / Q000737:chemistry / Q000235:genetics / Q000378:metabolism*
D001426:Bacterial Proteins; D019344:Lactic Acid; D010447:Peptide Hydrolases