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

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...