Characterization of new strain Lactobacillus paracasei I-N-10 with proteolytic activity: Potential role in decrease in β-casein immuno-reactivity

The proteolytic activity of thirty-three LAB isolates from Mongolian tarag was tested on skimmed milk. The strain displaying the highest proteolytic activity was purified and presented by 16S rDNA sequencing 99.9 % homology with Lactobacillus paracasei 1-4-2A. It was named L. paracasei I-N-10. Prote...

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Veröffentlicht in:	European food research & technology 2012-09, Vol.235 (3), p.447-455
Hauptverfasser:	Hadji Sfaxi, Imen, El-Ghaish, Shady, Ahmadova, Aynur, Rabesona, Hanitra, Haertlé, Thomas, Chobert, Jean-Marc
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Allergenicity Analytical Chemistry Antibiotics Biological and medical sciences Biotechnology Casein Chemical and Process Engineering Chemistry Chemistry and Materials Science Chromium Engineering Sciences Epitopes Food engineering Food industries Food microbiology Food Science Forestry Fundamental and applied biological sciences. Psychology Homology Hydrolysates Hydrolysis Lactobacillus paracasei Life Sciences Mass spectroscopy Metalloproteinase Milk Milk and cheese industries. Ice creams Original Paper pH effects Polymerase chain reaction Proteinase Proteolysis prtP gene rRNA 16S Starter cultures
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