Genetics of Proteolytic Enzymes of Lactococci and Their Role in Cheese Flavor Development

¹ Department of Molecular Genetics, University of Groningen, Groningen, The Netherlands

In recent years, knowledge of the genetics and biochemistry of the enzymes that constitute the proteolytic system of starter lactococci has increased tremendously. This paper summarizes the data obtained largely in the last 5 yr of intensive research by various research groups operative in this field. The emphasis is on proteinase and peptidase enzymes and their genes and on the manipulation of proteolytic capacity of the bacteria by genetic techniques. The prospect of such genetically engineered strains in cheese fermentation and the first results in this area are discussed.

Key Words: lactococci • proteolytic enzymes • cheese flavor • genetics

Submitted on June 23, 1992
Accepted on January 25, 1993

This article has been cited by other articles:

				J. A. Pederson, G. J. Mileski, B. C. Weimer, and J. L. Steele Genetic Characterization of a Cell Envelope-Associated Proteinase from Lactobacillus helveticus CNRZ32 J. Bacteriol., August 1, 1999; 181(15): 4592 - 4597. [Abstract] [Full Text]