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Proteolysis by Streptococcus Lactis

Iowa State College, Ames, Iowa

ABSTRACT

Introduction

The conspicuous change brought about in milk by the growth of Streptococcus lactis is the coagulation resulting from the production of acid. The curd formed ordinarily shows nothing suggestive of proteolysis, even after a long period of holding, and in this respect is quite different than the curd produced through the action of the rennin-acid streptococci, such as Streptococcus liquefaciens. However, the appearance of a milk culture does not justify the conclusion that the organism is non-proteolytic and chemical examinations are necessary before what seem to be negative results can be accepted.

Certain investigators have reported data showing the decomposition of the protein of milk by S. lactis and closely related organisms, while others have failed to detect any such change. In some instances where proteolysis has been noted, the results have not been constant for a given species.

Significance of Proteolysis by S. lactis

Because of the large numbers of S. lactis organisms present in certain dairy products, the possibility of proteolytic action due to them is of considerable significance.