Casein and cheese peptide degradation by Enterococcus durans FC12 isolated from Feta cheese

Food Biotechnology

Volumn 19, Issue 2, 2005, Pages 161-172

  Igoumenidou, V ^a   Lambropoulos, I ^a   Roussou, I ^a   Roussis, I G ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Casein; Cheese peptide; Enterococcus durans; Growth; Proteinase

Indexed keywords

AMINO ACIDS; BIODEGRADATION; CELL CULTURE; CELLS; ENZYMES; HYDROLYSIS; NITROGEN;

CHEESE; HYDROSYLATE; NITROGEN SOURCES; PEPTIDES;

CASEIN;

CAPRA HIRCUS; ENTEROCOCCUS; ENTEROCOCCUS DURANS;

EID: 23944502791     PISSN: 08905436     EISSN: None     Source Type: Journal    
DOI: 10.1081/FBT-200063468     Document Type: Article

References (32)

1. Arizum, C., Barcina, P., Torre, P. (1997). Identification and characterization of proteolytic activity of Enterococcus spp. isolated from milk and Roncal and Idiazabal cheese. Int. J.Food Microbiol. 38:17-24.
2. Bodansky, M. (1993). Principles of Peptide Synthesis , 2nd edn. Berlin: Springer.
3. Bodansky, M., Bodansky, A. (1994). The Practice of Peptide Synthesis , 2nd edn. Berlin: Springer.
4. Bouton, Y., Guyot, P., Grappin, P. (1998). Preliminary characterization of microflora of Comte cheese. J. Appl. Microbiol. 85:123-131.
5. Casalta, E., Zennaro, R. (1997). Effect of specific starters on microbiological, biochemical and sensory characteristics of Venaco, a Corsican soft cheese. Sci. Aliments 17:79-94.
6. Centeno, J.A., Menendez, S., Rodriguez-Otero, J.L. (1996). Main microbial flora present as natural starters in Cebreiro raw cow's milk cheese (Northwest Spain). Int. J. Food Microbiol. 33:307-313.
7. Centeno, J.A., Menendez, S., Hermida, M., Rodriguez-Otero, J.L. (1999). Effects of the addition of Enterococcus faecalis in Cebreiro cheese manufacture. Int. J. Food Microbiol. 48:97-111.
8. Coppola, T.M., Parente, J.E., Dumontet, S., LaPeccerella, A. (1988). The microflora of natural whey cultures utilized as starters in the manufacture of Mozzarella cheese from water buffalo milk. Lait 68:295-310.
9. Exerkate, F.A., Alting, A.C. (1995). The role of starter peptidases in the initial proteolytic events leading to amino acids in Gouda cheese. Int. Dairy J. 5:15-28.
10. Fernandez de Palencia, P., Pelaez, C., Requena, T., Martin-Hernandez, M.C. (1995). Release and partial characterization of cell-envelope proteinases from Lactococcus lactis subsp. lactis IFPL 359 and Lactobacillus casei subsp. casei IFPL 731 isolated from raw goat's-milk cheese. Lebensmittel-Untersuchung und -Forschung 201:87-90.
11. Fox, P.F. (1989). Proteolysis during cheese manufacture and ripening. J. Dairy Sci 72:1379-1400.
12. Kaminogawa, S., Yan, T.R., Azuma, N., Yamauchi, K. (1986). Identification of low molecular weight peptides in Gouda-type cheese and evidence for the formation of these peptides from 23 N-terminal residues of αsI-casein by proteinases of Streptococcus cremoris H61. J. Food Sci. 51:1253-1256,1264.
13. Kurhroo, C.N., Fox, P.F. (1982). Soluble nitrogen in Cheddar cheese: Comparison of extraction procedures. Milchwissenchaft 37:331-337.
14. Laemmli, U.K. (1970). Cleavage of structural proteins during the assembly of the head of bacteriophage. Nature 227:680-685.
15. Litopoulou-Tzanetaki, E. (1990). Changes in numbers and kinds of lactic acid bacteria during ripening of Kefalotyri cheese. J. Food Sci. 55:111-113.
16. Litopoulou-Tzanetaki, E., Tzanetakis, N., Vafopoulou-Mastrojiannaki, A. (1993). Effect of the type of lactic starter on microbiological, chemical and sensory characteristics of Feta cheese. Food Microbiol. 10:31-41.
17. Lopez-Diaz, T.M., Santos, J.A., Gonzalez, C.J., Moreno, B., Garcia, M.L. (1995). Bacteriological quality of traditional Spanish blue cheese. Milchwissenchaft 50:503-505.
18. Lowry, O.H., Rosebrough, N.J., Farr, A.L., Randall, R.J. (1951). Protein measurement with the Folin phenol reagent. J. Biol. Chem. 193:265-275.
19. Macedo, C.A., Malcata, F.X., Hogg, T.A. (1995). Microbiological profile in Serra ewe's cheese during ripening. J. Appl. Bacteriol. 79:1-11.
20. Ordonez, J.A., Barneto, R., Ramos, M. (1978). Studies on Manchego cheese ripened in olive oil. Milchwissenchaft 33:609-612.
21. Parente, V., Villani, F., Coppola, R., Coppola, S. (1989). A multiple strain starter for water-buffalo Mozzarella cheese manufacture. Lait 69:271-279.
22. Requena, T., Pelaez, C., Fox, P.F. (1993). Peptidase and proteinase activity of Lactococcus lactis, Lactobacillus casei and Lactobacillus plantarum. Lebensmittel-Untersuchung und -Forschung 196:351-355.
23. Sarantinopoulos, P., Andrighetto, C., Georgalaki, M.D., Rea, M.C., Lombardi, A., Cogan, T.M., Kalantzopoulos, G., Tsakalidou, E. (2001). Biochemical properties of enterococci relevant to their technological performance. Int. Dairy J. 11:621-647.
24. Sarantinopoulos, P., Kalantzopoulos, G., Tsakalidou, E. (2002). Effect of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of Greek Feta cheese. Int. J. Food Microbiol. 76:93-105.
25. Stewart, J.M., Young, J.D. (1984). Principles of Peptide Synthesis , 2nd edn. Rockford, IL: Pierce Chemical Co.
26. Stiles, M.E., Holzapfel, W.H. (1996). Lactic acid bacteria of foods and their current taxonomy. Int. J. Food Microbiol. 36:1-29.
27. Suzzi, G., Caruso, M., Gardini, F., Lombardi, A., Vannini, L., Guerzoni, M.E., Andrighetto, C., Lanorte, M.T. (2000). A survey of the enterococci isolated from an artisanal Italian goat's cheese (semicotto caprino). J. Appl. Microbiol. 89:267-274.
28. Terzaghi, B.E., Sandine, W.E. (1975). Improved medium for lactic streptococci and their bacteriophages. Appl. Microbiol. 29:807-813.
29. Thomas, T.D., Turner, K.W. (1977). Preparation of skim milk to allow harvesting of starter cells from milk cultures. New Zealand J. Dairy Sci. Technol. 12:15-21.
30. Thomson, T.L., Marth, E.H. (1986). Changes in Parmesan cheese during ripening: Microflora-coliforms, enterococci, anaerobs, propionibacteria and staphylococci. Milchwissenchaft 41:201-204.
31. Tzanetakis, N., Vafopoulou-Mastrojiannaki, A., Litopoulou-Tzanetaki, E. (1995). The quality of white-brined cheese from goat's milk made with different starters. Food Microbiol. 12:55-63.
32. Wilkinson, M.G., Guinee, T.P., O'Callaghan, D.M., Fox, P.F. (1994). Autolysis and proteolysis in different strains of starter bacteria during Cheddar cheese ripening. J. Dairy Res. 61:249-262.