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Enzymatic ability of Lactobacillus casei subsp. casei IFPL731 for flavour development in cheese

AuthorsMartínez-Cuesta, M. Carmen ; Fernández de Palencia, P. ; Requena, Teresa ; Peláez, Carmen
Cheese flavour
Lactobacillus casei
Issue Date2001
CitationInternational Dairy Journal 11: 577- 585 (2001)
AbstractLactobacitlus casei subsp. casei IFPL731 is a wild strain isolated from artisanal goats' milk cheese. The strain shows a multiple enzymatic system that involves esterase, cell-envelope proteinase, aminopeptidases, dipeptidases, specialized peptidases for proline-containing peptides, and amino acid converting enzymes. The broad enzymatic system of Lb. casei IFPL731 is responsible for its hydrolyzing activity towards a number of peptides, including bitter and methionine-containing peptides. Both characteristics are of great interest as regards the use of the strain as a starter culture adjunct to influence the development of cheese flavour, which has been demonstrated in the manufacture of goats' milk and low fat cheeses. Moreover, Lb. casei IFPL731 shows methionine aminotransferase activity that leads to the production of the typical cheese aroma. The different enzymes from Lb. casei IFPL731 described in this review and its utilization as a starter culture adjunct in cheese manufacture make the strain one of the best characterized lactobacilli in the literature. © 2001 Elsevier Science Ltd. All rights reserved.
Identifiersdoi: 10.1016/S0958-6946(01)00046-2
issn: 0958-6946
Appears in Collections:(IF) Artículos
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