Cited by 23Probiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesFood and Agricultural Sciences

Presence of Peptidase Activities in Different Varieties of Cheese

Gatti, M., Fornasari, M. E., Mucchetti, G., Addeo, F., Neviani, E.·1999·Letters in Applied Microbiology

Abstract

Lactic acid bacteria (LAB) counts, PepX activity towards H-Phe-Pro-beta NA, and aminopeptidase activity towards H-Arg-beta NA. HCl, H-Lys-beta NA, H-Leu-beta NA, H-Pro-beta NA, H-Glu-beta NA derivatives have been evaluated in 32 commercial samples of cheese, one processed cheese, and one yoghurt. The presence of intracellular exo-peptidase activities in cheese extracts free from bacterial cells was detected, even after 1 year of ripening. An inverse ratio between the presence of viable lactic microflora and peptidase activity in the cheese extracts was observed. The importance of LAB starter exo-peptidases in the degradation of casein oligopeptides, and the key role of autolysis in the release of peptidases in the cheese, are discussed.

Integrity signals

Registry

Crossref · 10.1046/j.1365-2672.1999.00541.x

Cites

13 of 13 references verified0 citation errors · 0 not checkable

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  • This large population of bacteria represents a significant reservoir of enzymatic activity because their breakdown and the release of intracellular enzymes are crucial factors in cheese ripening.

    “This large population of bacteria represents a significant reservoir of enzymatic activity because their breakdown and the release of intracellular enzymes are crucial factors in cheese ripening [18,69,73,88,90,91,92,93,94,95,96,97,98].”

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Authors
Gatti, M., Fornasari, M. E., Mucchetti, G., Addeo, F., & Neviani, E.
Affiliations
Istituto Sperimentale Lattiero Caseario, Lodi, Italy
Corresponding author
Neviani, E.
Venue
Letters in Applied Microbiology
Published
1999-05
Volume
28
Issue
5
Pages
368-372
ISSN
  • 0266-8254 (ISSN-L)
  • 1472-765X
OpenAlex
W2039828204
Cited by
23
References
13
Citations by year
2025: 1 · 2024: 2 · 2021: 1 · 2020: 2 · 2018: 1 · 2015: 1 · 2013: 2 · 2012: 1
FWCI
2.01
Type
journal article
Language
en
Open access
closed
Locations
  • Letters in Applied Microbiology (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Protein Hydrolysis and Bioactive Peptides
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
Keywords
cheese, proteolytic activity, lactic acid bacteria, aminopeptidase, exopeptidases, cheese ripening, starter cultures, autolysis, yogurt, processed cheese, cheese varieties
MeSH terms
Cheese, Gram-Positive Bacteria, Peptide Hydrolases, Colony Count, Microbial, Exopeptidases

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