Caseinolytic Activity of Micrococci Isolated from Cheddar Cheese
Micrococci counts of Cheddar cheese, plated throughout ripening, never exceeded 10×103 and, after 3.5 months of ripening, few micrococci (less than 10×l02) grew on the selective tryptone agar medium. Eighteen micrococci were isolated from 5 lots of cheese at various times during ripening. Three of t...
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| Veröffentlicht in: | Journal of dairy science 1972-10, Vol.55 (10), p.1424-1427 |
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| container_title | Journal of dairy science |
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| creator | Nath, K.R. Ledford, R.A. |
| description | Micrococci counts of Cheddar cheese, plated throughout ripening, never exceeded 10×103 and, after 3.5 months of ripening, few micrococci (less than 10×l02) grew on the selective tryptone agar medium. Eighteen micrococci were isolated from 5 lots of cheese at various times during ripening. Three of these formed extracellular proteinase which hydrolyzed preferentially αs-casein. Intracellular extracts from all isolates degraded preferentially the β-casein moiety of isoelectric casein. Casein hydrolyzates did not stimulate acid production by a Cheddar cheese Lactobacillus isolate.
β-Casein component of micellar or isoelectric casein was degraded rapidly by the intracellular extracts. However, proteinase(s) did not hydrolyze purified β-casein as rapidly. Apparently, fractionation and purification modify β-casein such that resistance to proteolysis is imparted. |
| doi_str_mv | 10.3168/jds.S0022-0302(72)85688-1 |
| format | Article |
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β-Casein component of micellar or isoelectric casein was degraded rapidly by the intracellular extracts. However, proteinase(s) did not hydrolyze purified β-casein as rapidly. Apparently, fractionation and purification modify β-casein such that resistance to proteolysis is imparted.</abstract><cop>Champaign</cop><pub>Elsevier Inc</pub><doi>10.3168/jds.S0022-0302(72)85688-1</doi><tpages>4</tpages><oa>free_for_read</oa></addata></record> |
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| title | Caseinolytic Activity of Micrococci Isolated from Cheddar Cheese |
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