Hydrolysis of β‐casein (193‐209) Fragment by Whole Cells and Fractions of  Lactobacillus casei  and  Lactococcus lactis

descriptionPublicationkeyboard_double_arrow_right Article 01 Sep 1999 English Publisher:WileyJournal:Journal of Food Science, volume 64, pages 899-902 (issn: 0022-1147, eissn: 1750-3841,

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Authors: Parra, L.; Fernández de Palencia, P.; Casal, V.; Requena, Teresa; Peláez, Carmen;

doi: 10.1111/j.1365-2621.1999.tb15936.x

handle: 10261/117859

Hydrolysis of β‐casein (193‐209) Fragment by Whole Cells and Fractions of Lactobacillus casei and Lactococcus lactis

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Abstract

ABSTRACT: Whole cells and fractions of Lactococcus lactis subsp. lactis IFPL 359 and Lactobacillus casei subsp. casei IFPL731 were studied. Hydrolysis products were separated by reversed‐phase, high‐performance liquid chromatography (RPHPLC). Under conditions, pH 5.2 and 3% NaCl, L. casei IFPL 731 was more active in hydrolysis of the b‐casein (f193‐209) peptide than was L. lactis IFPL 359. This hydrolyzing activity was attributed for L. casei IFPL 731 by the cell‐wall proteinase. Hydrolysis of the peptide by the intracellular extract of L. casei IFPL731 was mainly located in the fraction that contained endopeptidase and Pep N aminopeptidase activities. Results may help provide approaches and treatments to control bitterness in cheese products.

Related Organizations

Spanish National Research Council
Spain

Keywords

Lactococcus lactis, Cheese ripening, B-CN (f193-209) peptide, Lactobacillus casei, Bitterness

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