Utilization of amino acids and peptides and peptidase activities in proteinase-negative Lactococcus lactis FH 041 (Journal article)

Roussis, I. G./ Olasupo, N. A./ Fox, P. F.

The ability of the proteinase-negative Lactococcus lactis FH 041 to utilize amino acids and peptides, and its peptidase activities were examined. Strain FH 041 and its parent strain UC 317 exhibited similar growth rates in a medium with casein hydrolysate as the sole nitrogen source. Growth of strain FH041 in media containing different amino acids, each as the sole nitrogen source, indicated a preference for hydrophilic over hydrophobic amino acids. It also preferentially utilized cheese peptides of less than 2 kDa. Strain FH041 exhibited strictly intracellular general aminopoeptidase and X-propyldipeptidyl aminopeptidase activities, and most of its endopeptidase and dipeptidase activities were also intracellular.
Institution and School/Department of submitter: Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας
Keywords: flavor development,cheddar cheese,milk,growth,oligopeptides,nitrogen
URI: https://olympias.lib.uoi.gr/jspui/handle/123456789/9833
ISSN: 0026-3788
Link: <Go to ISI>://000170056700004
Appears in Collections:Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά)

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