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Journal of Dairy Science Vol. 68 No. 9 2160-2164
© 1985 by American Dairy Science Association ®
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Effect of pH and Temperature on the Proteolytic Activity of Lactic Acid Bacteria

G. S. de Giori1, G. F. de Valdez1, A. P. de Ruiz Holgado1 and G. Oliver1

Centre de Referencia para Lactobacilos (CERELA), Chacabuco 145 - 4000 Tucumán, Argentina
and Institute de Microbiología, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Argentina

ABSTRACT

The effect of temperature and pH on the proteolytic activity of lactic acid bacteria was studied. Lactobacilli and thermophilic streptococci showed highest proteolysis at 15 and 45°C, and mesophilic streptococci exhibited only slight activity at all temperatures used. Variations in pH also had a strong influence on casein hydrolysis; this effect was more evident in streptococci than in lactobacilli.

FOOTNOTES

1 Career Investigator of Consejo Nacional de Investigaciones Cientificas y Técnicas de la República Argentina.






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Copyright © 1985 by the American Dairy Science Association ®.