PROTEOLYSIS BY LACTOBACILLUS CASEI I

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Abstract
The activity of the proteinases of L. casei growing in milk, and of the cell-free extract of the organism was studied. Enzyme activity was maximum at pH 5.5 to 6.0, using the cell-free extract, and more than 50% of of the activity remained at pH 5.0. L. casei grown in milk at maintained pH had maximum proteinase activity between pH 5.5 and 6.5; activity at pH 7.5 was low, and comparable to the activity at pH 4.5. The proteinases of the cell-free extract had maximum heat stability at pH 5.0 to 5.5. These proteinases may be an important factor in protein degradation in Cheddar cheese at approximately pH 5.0.