Presence of peptidase activities in different varieties of cheese
作者： M. Gatti , M. E. Fornasari , G. Mucchetti , F. Addeo , E. Neviani
DOI: 10.1046/J.1365-2672.1999.00541.X
关键词:
摘要: Lactic acid bacteria (LAB) counts, PepX activity towards H-Phe-Pro-beta NA, and aminopeptidase H-Arg-beta NA. HCl, H-Lys-beta H-Leu-beta H-Pro-beta H-Glu-beta NA derivatives have been evaluated in 32 commercial samples of cheese, one processed yoghurt. The presence intracellular exo-peptidase activities cheese extracts free from bacterial cells was detected, even after 1 year ripening. An inverse ratio between the viable lactic microflora peptidase observed. importance LAB starter exo-peptidases degradation casein oligopeptides, key role autolysis release peptidases are discussed.
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