Variation in caseinolytic properties of six cheese related Lactobacillus helveticus strains
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
A large degree of strain variation was observed in caseinolytic properties of six cheese related Lactobacillus helveticus strains. Activity on intact s1- and ß-casein was observed only after growth in milk andnot in MRS. Totally 27 peptides from s1- and 22 from ß-casein were identified from MS/MS fragmentationpatterns. All six strains released peptides from the amino end of s1-casein, and the bonds Ile6-Lys7 and Gln9-Gly10 were identified as primary cleavage sites. Strain variation in the activity on intact ß-casein was observed and five of the six strains released peptides from the C-terminal region. The strains had very different activities and some strains had only trace activities. L. helveticus CNRZ 32 had the highest activity towards s1-casein while L. helveticus LHC2 had the highest activity towards ß-casein, and these two strains also produced unique peptides from both s1- and ß-casein.
Originalsprog | Engelsk |
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Tidsskrift | International Dairy Journal |
Vol/bind | 19 |
Udgave nummer | 11 |
Sider (fra-til) | 661-668 |
Antal sider | 8 |
ISSN | 0958-6946 |
DOI | |
Status | Udgivet - 2009 |
ID: 15889007