Identification and characterization of proteolytic activity of Enterococcus spp. isolated from milk and Roncal and Idiazábal cheese
Roncal and Idiazábal cheeses are manufactured from ewe's milk in the Autonomous Region of Navarre in Spain. Levels of enterococci are high in these cheeses and in other types of ewe's-milk cheeses. The present study has identified enterococci present in the milk used and in the Roncal and...
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| Veröffentlicht in: | International journal of food microbiology 1997-08, Vol.38 (1), p.17-24 |
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| creator | Arizcun, C Barcina, Y Torre, P |
| description | Roncal and Idiazábal cheeses are manufactured from ewe's milk in the Autonomous Region of Navarre in Spain. Levels of enterococci are high in these cheeses and in other types of ewe's-milk cheeses. The present study has identified enterococci present in the milk used and in the Roncal and Idiazábal cheeses after 120 days of ripening. A total of 282 strains were isolated and identified, and the cytoplasmic and extracellular enzymatic activities of some of the strains were assessed. The dominating species were
Enterococcus faecalis, which accounted for 85% of the total both in the milk as well as in the two types of cheese, and
Enterococcus faecium,
Enterococcus durans, and
Enterococcus avium which were present in lower proportions. Aminopeptidase and proteinase activity levels in enterococci were low, and considerable variation between strains of the same species was recorded, highlighting the need to study individual strains when selecting the most suitable bacteria as a starter culture. Aminopeptidase activity levels for the enterococci were appreciably higher at pH 7 than at pH 5.5, hence aminopeptidase activity by enterococci would appear to be less significant in the normal manufacturing conditions of the two cheeses. |
| doi_str_mv | 10.1016/S0168-1605(97)00091-3 |
| format | Article |
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Enterococcus faecalis, which accounted for 85% of the total both in the milk as well as in the two types of cheese, and
Enterococcus faecium,
Enterococcus durans, and
Enterococcus avium which were present in lower proportions. Aminopeptidase and proteinase activity levels in enterococci were low, and considerable variation between strains of the same species was recorded, highlighting the need to study individual strains when selecting the most suitable bacteria as a starter culture. Aminopeptidase activity levels for the enterococci were appreciably higher at pH 7 than at pH 5.5, hence aminopeptidase activity by enterococci would appear to be less significant in the normal manufacturing conditions of the two cheeses.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/S0168-1605(97)00091-3</identifier><identifier>PMID: 9498133</identifier><identifier>CODEN: IJFMDD</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>aminopeptidase ; Aminopeptidases - chemistry ; Aminopeptidases - metabolism ; Animals ; Biological and medical sciences ; biosynthesis ; carboxylic acids ; Cell-Free System - chemistry ; Cheese - microbiology ; cheese ripening ; cheeses ; Endopeptidases - chemistry ; Endopeptidases - metabolism ; Enterococci ; Enterococcus - classification ; Enterococcus - enzymology ; Enterococcus - isolation & purification ; Enterococcus avium ; Enterococcus durans ; Enterococcus faecalis ; Enterococcus faecium ; Enzymatic activity ; enzyme activity ; ewe milk ; Ewe's-milk cheese ; Food industries ; Food Microbiology ; Food-Processing Industry ; Fundamental and applied biological sciences. Psychology ; Hydrogen-Ion Concentration ; Identification ; milk ; Milk - microbiology ; Milk and cheese industries. Ice creams ; Peptide Hydrolases - chemistry ; Peptide Hydrolases - metabolism ; proteinases ; proteolysis ; roncal cheese ; Sheep ; Spain ; strain differences ; Streptococcaceae</subject><ispartof>International journal of food microbiology, 1997-08, Vol.38 (1), p.17-24</ispartof><rights>1997 Elsevier Science B.V.</rights><rights>1998 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c510t-90708044ab9609ec8f2ab93800e23894defde75e48de0f181d9e8ccdfc43cb173</citedby><cites>FETCH-LOGICAL-c510t-90708044ab9609ec8f2ab93800e23894defde75e48de0f181d9e8ccdfc43cb173</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/S0168-1605(97)00091-3$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=2152811$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/9498133$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Arizcun, C</creatorcontrib><creatorcontrib>Barcina, Y</creatorcontrib><creatorcontrib>Torre, P</creatorcontrib><title>Identification and characterization of proteolytic activity of Enterococcus spp. isolated from milk and Roncal and Idiazábal cheese</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>Roncal and Idiazábal cheeses are manufactured from ewe's milk in the Autonomous Region of Navarre in Spain. Levels of enterococci are high in these cheeses and in other types of ewe's-milk cheeses. The present study has identified enterococci present in the milk used and in the Roncal and Idiazábal cheeses after 120 days of ripening. A total of 282 strains were isolated and identified, and the cytoplasmic and extracellular enzymatic activities of some of the strains were assessed. The dominating species were
Enterococcus faecalis, which accounted for 85% of the total both in the milk as well as in the two types of cheese, and
Enterococcus faecium,
Enterococcus durans, and
Enterococcus avium which were present in lower proportions. Aminopeptidase and proteinase activity levels in enterococci were low, and considerable variation between strains of the same species was recorded, highlighting the need to study individual strains when selecting the most suitable bacteria as a starter culture. Aminopeptidase activity levels for the enterococci were appreciably higher at pH 7 than at pH 5.5, hence aminopeptidase activity by enterococci would appear to be less significant in the normal manufacturing conditions of the two cheeses.</description><subject>aminopeptidase</subject><subject>Aminopeptidases - chemistry</subject><subject>Aminopeptidases - metabolism</subject><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>biosynthesis</subject><subject>carboxylic acids</subject><subject>Cell-Free System - chemistry</subject><subject>Cheese - microbiology</subject><subject>cheese ripening</subject><subject>cheeses</subject><subject>Endopeptidases - chemistry</subject><subject>Endopeptidases - metabolism</subject><subject>Enterococci</subject><subject>Enterococcus - classification</subject><subject>Enterococcus - enzymology</subject><subject>Enterococcus - isolation & purification</subject><subject>Enterococcus avium</subject><subject>Enterococcus durans</subject><subject>Enterococcus faecalis</subject><subject>Enterococcus faecium</subject><subject>Enzymatic activity</subject><subject>enzyme activity</subject><subject>ewe milk</subject><subject>Ewe's-milk cheese</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Food-Processing Industry</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hydrogen-Ion Concentration</subject><subject>Identification</subject><subject>milk</subject><subject>Milk - microbiology</subject><subject>Milk and cheese industries. Ice creams</subject><subject>Peptide Hydrolases - chemistry</subject><subject>Peptide Hydrolases - metabolism</subject><subject>proteinases</subject><subject>proteolysis</subject><subject>roncal cheese</subject><subject>Sheep</subject><subject>Spain</subject><subject>strain differences</subject><subject>Streptococcaceae</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1997</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkM1uEzEQgC0EKiHwCBV7QAgOW8br_bFPCFUFIlVCovRsOeMxNWzWwd5USs-8CM_Ci-HsRrly8c_MN-Pxx9g5hwsOvH13kxdZ8haaN6p7CwCKl-IRW3DZqVLULTxmixPylD1L6UeGGiHgjJ2pWkkuxIL9XlkaRu88mtGHoTCDLfDORIMjRf8wB4MrtjGMFPr96LHIOX_vx_0hfjVkLmBA3KUibbcXhU-hNyPZwsWwKTa-_zk1_RoGNP10XFlvHv7-Wecr3hEles6eONMnenHcl-z249W3y8_l9ZdPq8sP1yU2HMZSQQcS6tqsVQuKULoqH4UEoEpIVVtylrqGamkJHJfcKpKI1mEtcM07sWSv5775N792lEa98Qmp781AYZc0b2uoQBzAZgYxhpQiOb2NfmPiXnPQB_t6sq8ParXq9GRfi1x3fnxgt96QPVUddef8q2PepGzDRTOgTyes4k0lOc_YyxlzJmjzPWbk9qYCLqCSchpxyd7PBGVd956iTuhpQLI-Eo7aBv-fUf8Bj2qtSA</recordid><startdate>19970819</startdate><enddate>19970819</enddate><creator>Arizcun, C</creator><creator>Barcina, Y</creator><creator>Torre, P</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T2</scope><scope>7T7</scope><scope>7U2</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>19970819</creationdate><title>Identification and characterization of proteolytic activity of Enterococcus spp. isolated from milk and Roncal and Idiazábal cheese</title><author>Arizcun, C ; Barcina, Y ; Torre, P</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c510t-90708044ab9609ec8f2ab93800e23894defde75e48de0f181d9e8ccdfc43cb173</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1997</creationdate><topic>aminopeptidase</topic><topic>Aminopeptidases - chemistry</topic><topic>Aminopeptidases - metabolism</topic><topic>Animals</topic><topic>Biological and medical sciences</topic><topic>biosynthesis</topic><topic>carboxylic acids</topic><topic>Cell-Free System - chemistry</topic><topic>Cheese - microbiology</topic><topic>cheese ripening</topic><topic>cheeses</topic><topic>Endopeptidases - chemistry</topic><topic>Endopeptidases - metabolism</topic><topic>Enterococci</topic><topic>Enterococcus - classification</topic><topic>Enterococcus - enzymology</topic><topic>Enterococcus - isolation & purification</topic><topic>Enterococcus avium</topic><topic>Enterococcus durans</topic><topic>Enterococcus faecalis</topic><topic>Enterococcus faecium</topic><topic>Enzymatic activity</topic><topic>enzyme activity</topic><topic>ewe milk</topic><topic>Ewe's-milk cheese</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Food-Processing Industry</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hydrogen-Ion Concentration</topic><topic>Identification</topic><topic>milk</topic><topic>Milk - microbiology</topic><topic>Milk and cheese industries. Ice creams</topic><topic>Peptide Hydrolases - chemistry</topic><topic>Peptide Hydrolases - metabolism</topic><topic>proteinases</topic><topic>proteolysis</topic><topic>roncal cheese</topic><topic>Sheep</topic><topic>Spain</topic><topic>strain differences</topic><topic>Streptococcaceae</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Arizcun, C</creatorcontrib><creatorcontrib>Barcina, Y</creatorcontrib><creatorcontrib>Torre, P</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Health and Safety Science Abstracts (Full archive)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Safety Science and Risk</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Arizcun, C</au><au>Barcina, Y</au><au>Torre, P</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Identification and characterization of proteolytic activity of Enterococcus spp. isolated from milk and Roncal and Idiazábal cheese</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>1997-08-19</date><risdate>1997</risdate><volume>38</volume><issue>1</issue><spage>17</spage><epage>24</epage><pages>17-24</pages><issn>0168-1605</issn><eissn>1879-3460</eissn><coden>IJFMDD</coden><abstract>Roncal and Idiazábal cheeses are manufactured from ewe's milk in the Autonomous Region of Navarre in Spain. Levels of enterococci are high in these cheeses and in other types of ewe's-milk cheeses. The present study has identified enterococci present in the milk used and in the Roncal and Idiazábal cheeses after 120 days of ripening. A total of 282 strains were isolated and identified, and the cytoplasmic and extracellular enzymatic activities of some of the strains were assessed. The dominating species were
Enterococcus faecalis, which accounted for 85% of the total both in the milk as well as in the two types of cheese, and
Enterococcus faecium,
Enterococcus durans, and
Enterococcus avium which were present in lower proportions. Aminopeptidase and proteinase activity levels in enterococci were low, and considerable variation between strains of the same species was recorded, highlighting the need to study individual strains when selecting the most suitable bacteria as a starter culture. Aminopeptidase activity levels for the enterococci were appreciably higher at pH 7 than at pH 5.5, hence aminopeptidase activity by enterococci would appear to be less significant in the normal manufacturing conditions of the two cheeses.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><pmid>9498133</pmid><doi>10.1016/S0168-1605(97)00091-3</doi><tpages>8</tpages></addata></record> |
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| identifier | ISSN: 0168-1605 |
| ispartof | International journal of food microbiology, 1997-08, Vol.38 (1), p.17-24 |
| issn | 0168-1605 1879-3460 |
| language | eng |
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| source | MEDLINE; Elsevier ScienceDirect Journals Complete |
| subjects | aminopeptidase Aminopeptidases - chemistry Aminopeptidases - metabolism Animals Biological and medical sciences biosynthesis carboxylic acids Cell-Free System - chemistry Cheese - microbiology cheese ripening cheeses Endopeptidases - chemistry Endopeptidases - metabolism Enterococci Enterococcus - classification Enterococcus - enzymology Enterococcus - isolation & purification Enterococcus avium Enterococcus durans Enterococcus faecalis Enterococcus faecium Enzymatic activity enzyme activity ewe milk Ewe's-milk cheese Food industries Food Microbiology Food-Processing Industry Fundamental and applied biological sciences. Psychology Hydrogen-Ion Concentration Identification milk Milk - microbiology Milk and cheese industries. Ice creams Peptide Hydrolases - chemistry Peptide Hydrolases - metabolism proteinases proteolysis roncal cheese Sheep Spain strain differences Streptococcaceae |
| title | Identification and characterization of proteolytic activity of Enterococcus spp. isolated from milk and Roncal and Idiazábal cheese |
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