Growth Response of Lactobacillus casei variety casei to Proteolysis Products in Cheese during Ripening
Open Access
- 1 June 1973
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 56 (6) , 710-715
- https://doi.org/10.3168/jds.s0022-0302(73)85238-5
Abstract
Water extracts of Cheddar cheese at different ages up to 180 days were frac- tionated on Sephadex G-50 with pyridine- acetic acid buffer pH 5.1. Six and nine fractions were obtained from fresh and ripened cheese, respectively, some of which stimulated growth. A fraction con- taining riboflavin was stimulatory to Lactobacillus casei variety casei. The stimulatory fractions contained N-acetyl- hexosamine and 23 to 27.8% glutamic acid of the constituent amino acids. Most of the alphas-casein disappeared from the cheese at 35 days while beta-casein re- mained. Para-kappa-casein was not pro- teolyzed at 170 days of cheese ripening. The significance of alpha-casein proteoly- sis in Cheddar cheese is discussed.Keywords
This publication has 22 references indexed in Scilit:
- Novel growth factors for Lactobacillus bifidus var pennsylvanicusArchives of Biochemistry and Biophysics, 1965
- Structure of the Cell Wall of Staphylococcus aureus, Strain Copenhagen. I. Preparation of Fragments by Enzymatic HydrolysisBiochemistry, 1963
- Preparation of β-casein by a modified urea fractionation methodJournal of Dairy Research, 1963
- Étude comparée des caséino-glycopeptides formés par action de la présure sur les caséines de vache, de brebis et de chèvreBiochimica et Biophysica Acta, 1961
- An improved method for the isolation of κ-caseinBiochimica et Biophysica Acta, 1961
- Gel filtration of proteins, peptides and amino acidsBiochimica et Biophysica Acta, 1960
- 604. The importance of lactobacilli in the production of flavour in cheddar cheese: I. Growth of lactobacilli in cheese serumJournal of Dairy Research, 1955
- The isolation of a crystalline growth factor for a strain of Lactobacillus bifidusArchives of Biochemistry and Biophysics, 1954
- RELATIONSHIP OF A NEW GROWTH FACTOR REQUIRED BY CERTAIN HEMOLYTIC STREPTOCOCCI TO GROWTH PHENOMENA IN OTHER BACTERIAThe Journal of Experimental Medicine, 1944
- 82. Studies in the Ripening of Cheddar Cheese. IV. The Bacterial Flora of Cheese made from Milk of a Very Low Bacterial Count. V. The Influence of the Rennet Flora on the Flora of the Cheese. VI. The Influence of the Starter on the Ripening ProcessJournal of Dairy Research, 1933