Casein Digestion byDebaryomyces hanseniiIsolated from Cheese
| Autor: | Teruo Sone, Maki Tsukahara, Kei-ichi Shimazaki, Tetsuya Tanaka, Haruto Kumura, Kentaro Takagaki |
|---|---|
| Rok vydání: | 2002 |
| Předmět: |
Intracellular Fluid
Lysis Blue cheese Proteolysis Cheese ripening Biology Applied Microbiology and Biotechnology Biochemistry Analytical Chemistry Cell wall food Cheese Casein Endopeptidases Debaryomyces hansenii medicine Food science food.cheese Molecular Biology Chromatography High Pressure Liquid medicine.diagnostic_test Organic Chemistry Temperature Caseins food and beverages General Medicine biology.organism_classification Yeast Saccharomycetales Food Microbiology Electrophoresis Polyacrylamide Gel Biotechnology |
| Zdroj: | Bioscience, Biotechnology, and Biochemistry. 66:1370-1373 |
| ISSN: | 1347-6947 0916-8451 |
| Popis: | To understand the possible proteolytic contribution of yeast during cheese ripening, Debaryomyces hansenii 212 was isolated from commercial blue-veined cheese and incubated in a medium containing casein. Growth and casein degradation were recognized at the cheese-ripening temperature. Proteolytic activity was found in the intracellular fraction, and the enzyme, which was attached to the cell wall, primarily acted on beta-casein. The cytosol contained more than 90% of the total proteolytic activity which was responsible for the degradation of both alpha(s)- and beta-casein. These results suggest that the contribution of yeast to cheese ripening would depend on the susceptibility to cell lysis in addition to its proteolytic activity. |
| Databáze: | OpenAIRE |
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