Accumulation of casein-derived peptides during growth of proteinase-positive strains of Lactococcus lactis in milk: their contribution to subsequent bacterial growth is impaired by their internal transport
| Autor: | Catherine Foucaud, Vincent Juillard |
|---|---|
| Přispěvatelé: | Bactéries Lactiques et Pathogènes Opportunistes (UBLO), Institut National de la Recherche Agronomique (INRA) |
| Rok vydání: | 2000 |
| Předmět: |
[SDV.SA]Life Sciences [q-bio]/Agricultural sciences
Nitrogen Peptide Tripeptide Bacterial growth Biology Casein Endopeptidases Animals LACTOCOCCUS LACTIS Amino Acids chemistry.chemical_classification Lactococcus lactis Caseins food and beverages Biological Transport Drug Resistance Microbial Dipeptides General Medicine biology.organism_classification Amino acid Kinetics Milk chemistry Biochemistry Peptide transport Mutation Animal Science and Zoology Peptides Nutritive Value Bacteria Food Science |
| Zdroj: | Journal of Dairy Research Journal of Dairy Research, Cambridge University Press (CUP), 2000, 67, pp.233-240 |
| ISSN: | 1469-7629 0022-0299 |
| DOI: | 10.1017/s0022029900004192 |
| Popis: | To explain the limited nutritional value of milk cultured with proteinase-positive (Prt+) strains of Lactococcus lactis for the subsequent growth of dairy lactococci, we investigated further the time courses of modifications in the free amino acid and peptide contents of cultured milk. When growing in milk for up to 24 h, Prt+ strains of Lc. lactis progressively accumulated amino acids and casein-derived peptides. The growth of proteinase-negative (Prt−) wild-type strains and peptide transport mutants of Lc. lactis in cultured milk showed that casein-derived peptides could sustain growth up to 5×108 cfu/ml, depending on the extent of casein degradation during the preliminary growth of Prt+ strains and the Prt− strains. Of the casein-derived oligopeptides, Lc. lactis growth. However, they played a prominent role, contributing 90% to growth. In contrast, di- and tripeptides did not contribute to growth, suggesting that either few were released from caseins or they did not supply essential amino acids. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|