Proteolytic activity of lactococcal strains from water-buffalo Mozzarella starter cultures

摘要: Growth and proteolytic activity of Lactococcus lactis strains were investigated in milks subjected to different heat treatments. Only 13.7% the phenotype. Proteinase-positive (Prt + ) exhibited a that increased when level treatment was reduced grew higher than proteinase-negative - low-heat-treated milk. When grown autoclaved reconstituted skim milk, both Prt had same specific growth rate. Total DNA from four eleven extracted used for polymerase chain reaction amplification fragments belonging genes encoding cell wall proteinase. Specific products displayed by all strains, strain Lc. subsp. NWC 125. Reverse transcriptase-polymerase performed detect transcript proteinase genes. In addition experiment also detected 125, suggesting other structural or functional deficiencies occurred this strain.