Because it is essential for good growth with concomitant rapid acid production, and for the production of flavorous peptides and amino acids, the proteolytic ability of lactic acid bacteria is of crucial importance for reliable dairy product quality. In view of this importance, considerable research has been carried out to characterize the enzymes involved. The intensified genetic research in the lactic acid streptococci and the development of gene cloning systems for these organisms have resulted in a rapid increase of genetic data on lactic streptococcal proteinases. By now, an evaluation of the biochemical, immunological and genetic data seems to be feasible. These data are discussed and integrated into a working model tentatively explaining some of the characteristics of the proteolytic systems of lactic acid streptococci.