Debittering activity of peptidases from selected lactobacilli strains in model cheeses
Year: 1996
Type: article
Abstract: The peptidase activity of 39 Lactobacillus strains isolated from natural sheep and goat cheeses was studied on different substrates. Aminopeptidase and dipeptidyl aminopeptidase activities were generally very low, whereas high dipeptidase, tripeptidase and carboxypeptidase activities were found for some isolates tested. The debittering effect of 2 selected strains, L. plantarum ESI144 and L. paracasei subsp. paracasei ESI207, was investigated in model cheeses elaborated with the addition of Neutrase®. Reduction of the hydrophobic peptides level in the water soluble fraction of Neutrase® cheeses with L. plantarum ESI144 was higher than that obtained with L. paracasei subsp. paracasei ESI207, pointing to its possible use as a debittering starter adjunct in cheese manufacture.
Authors: Gómez, M. J., Gaya Sicilia, María Pilar, Núñez Gutiérrez, Manuel, Medina, M.
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W7008957134