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1 Department of Dairy Science, Instituto del Frio (CSIC), C/ Ramiro Maeztu s/n, 28040 Madrid, Spain
The effects of high pressure on the viability and acidifying and peptidolytic activities of lactococci and mesophilic lactobacilli strains were studied. We inoculated 10% reconstituted bovine skim milk with cells in the stationary phase of growth (
8 log10 cfu/ ml) without incubation. Cells were treated at high pressure (100 to 400 MPa) for 20 min at 20°C. The lactococci were more sensitive than the lactobacilli to pressures of 100 to 350 MPa. The pressure-treated cells exhibited lower acidification rates, even with treatments that did not affect cell viability. High pressures increased the hydrolytic activity of lactococci and lactobacilli on the carboxyl-terminal fragment from ß-casein (C-peptide), which contributes to bitterness in cheese. Activity levels were highest after treatment of lactococci and lactobacilli at 300 and 
350 MPa, respectively. At these pressures, there was no reduction of aminopeptidase or dipeptidase activity of Lactococcus lactis ssp. lactis IFPL 359, but these activities were partially inhibited in Lactobacillus casei ssp. casei IFPL 731 after pressure treatment at 400 MPa. This paper also discusses the possibility of lactic bacteria being subjected to high pressure to create an extra supply of enzymes with debittering properties.
Key Words: high pressure • lactic acid bacteria • enzymatic activity
Submitted on June 11, 1998
Accepted on February 8, 1999
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