Casein and cheese peptide degradation by Enterococcus durans FC12 isolated from feta cheese (EN)

Igoumenidou, V. (EN)

Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας (EL)

Igoumenidou, V. (EN)

The growth of Enterococcus durans FC12 isolated from Feta cheese in broths containing casein, casein hydrolysate or cheese water-soluble extract as sole nitrogen source was studied. FC12 assimilated casein hydrolysate and casein, the former at a higher extent, while it also grew in the presence of 4% NaCl. It assimilated at a similar extent cow, ewe or goat casein, and it grew rapidly using cheese soluble nitrogenous materials. The cell-envelope enzyme preparation of E. durans FC12 hydrolysed both a-casein and beta-caseins, the latter more rapidly, producing three main peptides. It also hydrolysed two peptides analog to the cheese peptide alpha s1-CNf1-23 that is a key peptide in the first steps of cheese proteolysis. FC12 cell-envelope enzyme preparation degraded the above caseins and peptides in the presence of 4% NaCl. The ability of E. durans FC12 to assimilate casein and cheese soluble nitrogenous materials along with the ability of its cell-envelope enzyme preparation to hydrolyse caseins and peptides analog to the alpha s1-CNf1-23 indicates that the FC12 strain may be useful in cheese proteolysis as an adjunct culture. (EN)

enterococcus durans (EN)

Πανεπιστήμιο Ιωαννίνων

Ιδρυματικό Αποθετήριο Ολυμπιάς

Σχολή Θετικών Επιστημών

Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά)

ΑΠΟΘΕΤΗΡΙΟ "ΟΛΥΜΠΙΑΣ"

Τμήμα Χημείας

Food Biotechnology (EN)

Αγγλική γλώσσα

2005

http://olympias.lib.uoi.gr/jspui/handle/123456789/10015

<Go to ISI>://000231562000006

Taylor & Francis (EN)