The lactococcal cell envelope proteinases: Differences, calcium-binding effects and role in cheese ripening
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Starter Lactococcus spp., Lactobacillus spp. and Streptococcus salivarius ssp. thermophilus have extensive proteinase/peptidase systems which contribute to proteolysis in cheese, particularly at the level of production of short peptides and free amino acids.
“The starter Lactococcus spp, Lactobacillus spp and Streptococcus salivarius ssp thermophilus used as starters for cheesemaking have extensive proteinase/peptidase systems (see Exterkate, 1995;Bockelmann, 1995) which contribute to proteolysis in chee se, particularly at the level of the production of short peptides and free amino acids (Visser, 1977).”
From Chemical methods for the characterization of proteolysis in cheese during ripening (1997) · cites this paper as Exterkate, 1995
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References 69 · Cited by 52
- Authors
- Exterkate, F. A.
- Affiliations
- Nederlands Instituut Voor Zuivel Oonderzoek (NL)
- Corresponding author
- Exterkate, Fred A.
- Venue
- International Dairy Journal
- Publisher
- Elsevier BV
- Published
- 1995-01
- Volume
- 5
- Issue
- 8
- Pages
- 995-1018
- ISSN
- 0958-6946 (ISSN-L)
- OpenAlex
- W2143172541
- Cited by
- 52
- References
- 69
- Citations by year
- 2025: 2 · 2023: 1 · 2021: 1 · 2020: 1 · 2019: 1 · 2018: 1 · 2017: 1 · 2016: 1 · 2015: 3 · 2014: 3 · 2013: 1 · 2012: 3
- FWCI
- 4.97
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Dairy Journal (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
- Keywords
- Lactococcus lactis, cell envelope proteinase, calcium binding, protein stability, substrate specificity, cell wall anchoring, cheese ripening, flavour development, thermal stabilization
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