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Enzymatic activity of lactic acid bacteria (with antimicrobial properties) isolated from a traditional Spanish cheese

机译：分离自传统西班牙奶酪的乳酸菌（具有抗菌特性）的酶活性

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摘要

Twenty-four strains of lactic acid bacteria (LAB) isolated from a traditional Spanish cheese (Genestoso cheese) were evaluated for their enzymatic activities (acidifying and proteolytic abilities and carboxy-peptidase, aminopeptidase, dipeptidase, caseinolytic and esterase activities), in order to select indigenous strains of technical interest for the manufacture of cheese. These strains were selected on the basis of their antimicrobial activity relative to five reference strains and were identified as Lactococcus lactis subsp. lactis (thirteen strains), Leuconostoc mesenteroides (two strains), Leuconostoc pseudomesenteroides (one strain), Lactobacillus paracasei (two strains), Lactobacillus plantarum (one strain) and Enterococcus faecalis (five strains).rnLactococcus strains were those that showed the greatest degree of acidifying and proteolytic activity. The cell-free extracts (CFE) of L. paracasei exhibited the highest level of aminopeptidase activity. The highest level of caseinolytic activity was shown by the CFE of one strain of L. lactis. High values were also obtained with the CFE of Lactobacillus and of several Leuconostoc. The highest level of dipeptidase activity was found amongst the strains of L. lactis. Carboxypeptidase activity was generally very low or unde-tectable for the majority of strains. The greatest degree of esterolytic activity was detected for Enterococcus.
机译：对从西班牙传统奶酪（Genestoso奶酪）中分离出的24株乳酸菌（LAB）的酶活性（酸化和蛋白水解能力以及羧肽酶，氨肽酶，二肽酶，酪蛋白水解和酯酶活性）进行了评估，以便选择具有技术兴趣的本地菌株生产奶酪。根据它们相对于五个参考菌株的抗微生物活性选择这些菌株，并将其鉴定为乳酸乳球菌亚种。乳酸菌（13株），肠膜明串珠菌（2株），假性肠球菌（1株），副干酪乳杆菌（2株），植物乳杆菌（1株）和粪肠球菌（5株）。的酸化和蛋白水解活性。副干酪乳杆菌的无细胞提取物（CFE）表现出最高水平的氨肽酶活性。一株乳酸乳球菌的CFE显示出最高水平的酪蛋白分解活性。乳杆菌的CFE和几种亮丙二醇酯的CFE也获得了很高的价值。在乳酸乳球菌菌株中发现最高水平的二肽酶活性。对于大多数菌株，羧肽酶活性通常非常低或不可检测。对于肠球菌，检测到最大程度的酯水解活性。

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  • 来源
    《Food microbiology》 |2010年第5期|592-597|共6页
  • 作者

    Leticia Gonzalez; Noelia Sacristan; Ricardo Arenas; Jose M. Fresno; M. Eugenia Tornadijo;

  • 作者单位

    Departamento de Higiene y Tecnologia de los Alimentos, Facultad de Veterinaria, Universidad de Leon, Campus de Vegazana, 24071 Leon, Spain;

    Departamento de Higiene y Tecnologia de los Alimentos, Facultad de Veterinaria, Universidad de Leon, Campus de Vegazana, 24071 Leon, Spain;

    Departamento de Higiene y Tecnologia de los Alimentos, Facultad de Veterinaria, Universidad de Leon, Campus de Vegazana, 24071 Leon, Spain;

    Departamento de Higiene y Tecnologia de los Alimentos, Facultad de Veterinaria, Universidad de Leon, Campus de Vegazana, 24071 Leon, Spain;

    Departamento de Higiene y Tecnologia de los Alimentos, Facultad de Veterinaria, Universidad de Leon, Campus de Vegazana, 24071 Leon, Spain;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    technological characterization; raw milk cheese; acidifying capacity; lactic acid bacteria; proteolytic activity; esterase;

    机译：技术表征;生乳奶酪;酸化能力乳酸菌蛋白水解活性;酯酶;

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