Role of Proteolytic Enzymes of Streptococcus lactis, Penicillium roqueforti, and Penicillium caseicolum during Cheese Ripening
作者： J-.C. Gripon , M.J. Desmazeaud , D. Le Bars , J-.L. Bergere
DOI: 10.3168/JDS.S0022-0302(77)84065-4
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摘要: Abstract With the aim of determining from exact action various enzymes dairy microorganisms, proteolytic preparations were added to aseptic model curds free microorganisms. Casein breakdown was followed by precipitation techniques, gel filtration, and acrylamide agarose electrophoresis. Purified acid protease P. roqueforti neutral caseicolum induced large increases in pH 4.6-soluble nitrogen nonprotein but had little effect on production amino-acids. Crude homogenates S. lactis led increase a high The play fundamental role proteolysis their microorganisms during cheese ripening.
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