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Degradation of -Casein by Micrococcal Cell-Free Preparations

Department of Food Science, Cornell University, Ithaca, New York 14850

ABSTRACT

A study was made of the degradation of ß-casein by micrococcal cell-free preparations. Cell-free preparations of Micrococcus freudenreichii, Micrococcus caseolyticus, and Micrococcus candidus hydrolyzed -casein at pH 5.0 to 6.5 and 5 to 30 C in varying degrees. Maximal proteolysis for all three preparations occurred at pH 5.5 and 22 C.

Complete hydrolysis of -casein by the three micrococci cell-free preparations occurred in 4 to 16 days at pH 5.5 and 22 C, depending on the microbial species in the reaction mixture. Lowering incubation temperatures to 10 C and 5 C slowed -casein degradation. Sodium chloride (4.5%) in a M. freudenreichii reaction mixture also repressed degradation.

-Casein hydrolysis by micrococcal cell-free preparations at elevated temperatures indicated an important flavor and texture producing role for microbial enzymes from M. freudenreichii, M. caseolyticus, and M. candidus in the forced curing of ripened cheese.

¹ Present address: General Foods Corporation, Technical Center, White Plains, New York 10602.