Presence of Peptidase Activities in Different Varieties of Cheese
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.
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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].”
From Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking (2025) · cites this paper as [94]
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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
- Publisher
- Oxford University Press (OUP)
- 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
- Licence
- 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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