Casein and cheese peptide degradation by Enterococcus durans FC12 isolated from Feta cheese

• Published in: Food biotechnology Vol. 19; no. 2; pp. 161 - 172
• Main Authors: Igoumenidou, V, Lambropoulos, I, Roussou, I, Roussis, I.G
• Format: Journal Article
• Language: English
• Published: Taylor & Francis Group 01.01.2005
• Subjects: bioprocessing; casein; casein hydrolysates; cheese peptide; cheeses; culture media; Enterococcus durans; enzyme activity; ewe milk; fermentation; feta cheese; goat milk; growth; isolation; lactic acid bacteria; microbial growth; net assimilation rate; nitrogen metabolism; proteinase; proteolysis; sodium chloride
• ISSN: 0890-5436; 1532-4249
• DOI: 10.1081/FBT-200063468

The growth of Enterococcus durans FC12 isolated from Feta cheese in broths containing casein, casein hydrolysate or cheese water-soluble extract as sole nitrogen source was studied. FC12 assimilated casein hydrolysate and casein, the former at a higher extent, while it also grew in the presence of 4% NaCl. It assimilated at a similar extent cow, ewe or goat casein, and it grew rapidly using cheese soluble nitrogenous materials. The cell-envelope enzyme preparation of E. durans FC12 hydrolysed both α-casein and β-caseins, the latter more rapidly, producing three main peptides. It also hydrolysed two peptides analog to the cheese peptide as1-CNf1-23 that is a key peptide in the first steps of cheese proteolysis. FC12 cell-envelope enzyme preparation degraded the above caseins and peptides in the presence of 4% NaCl. The ability of E. durans FC12 to assimilate casein and cheese soluble nitrogenous materials along with the ability of its cell-envelope enzyme preparation to hydrolyse caseins and peptides analog to the as1-CNf1-23 indicates that the FC12 strain may be useful in cheese proteolysis as an adjunct culture.