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Proteolytic Enzymes of Lactic Acid Bacteria and Their Influence on Bitterness in Bacterial-Ripened Cheeses

机译:乳酸菌的蛋白水解酶及其对细菌成熟奶酪苦味的影响

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Bitterness, a common flavor defect in Cheddar and Gouda cheese, results from the accumulation of hydrophobic bitter peptides to concentrations higher than their taste thresholds. Formation of these peptides is directly related to the activity and specificity of the lactococcal cell envelope protease (lactocepin) and the coagulant, chymosin. Degradation of these peptides is related to the activity and specificity of peptidases derived from the starter and non-starter bacteria present in the ripening cheese. Therefore, by controlling the activity and specificity of the proteolytic enzymes of lactic acid bacteria it should be possible to control bitterness. This paper will focus on the contribution of lactocepin to the formation of bitter peptides and a method for altering lactocepin specifically. Additionally, efforts to characterize the proteolytic enzyme system of an adjunct culture known to reduce bitterness, Lactobacillus helveticus CNRZ32, will be discussed.
机译:苦味,切达干酪和古达奶酪中常见的风味缺陷,由疏水性苦肽的积累产生高于其味觉阈值的浓度。这些肽的形成与乳球菌细胞包膜蛋白酶(Lactocepin)和凝结剂,乳糜蛋白的活性和特异性直接相关。这些肽的降解与衍生自成熟奶酪中存在的起始剂和非起动细菌的肽酶的活性和特异性有关。因此,通过控制乳酸菌的蛋白水解酶的活性和特异性,应该可以控制苦味。本文将专注于乳酸乳糖萜素对苦肽形成的贡献及特异性改变乳酸素的方法。另外,将努力讨论已知已知减少苦味的辅助培养物的蛋白水解酶系统,将讨论乳酸杆菌Helveticus CNRZ32。

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