Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria

• Published in: Molecules (Basel, Switzerland) Vol. 26; no. 7; p. 1858
• Main Authors: Kieliszek, Marek, Pobiega, Katarzyna, Piwowarek, Kamil, Kot, Anna M
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 25.03.2021; MDPI
• Subjects: Amino acids; Bacteria; Bacterial Proteins - chemistry; Biocatalysts; Biotechnology; Biotechnology industry; Cell walls; Covalent bonds; Dairy industry; Enzymes; Enzymology; Fermentation; Food industry; Genomes; Lactic acid; Lactic acid bacteria; Lactobacillales - enzymology; Metabolism; Microorganisms; Milk; Nitrogen; Nitrogen metabolism; Nutritional requirements; Peptide Hydrolases - chemistry; Physiology; Polypeptides; Proteinase; Proteins; Proteolysis; Proteolytic enzymes; Regulation; Review; Sugar; Transportation systems; lactic acid bacteria; proteolytic enzymes; proteolysis

Over the past several decades, we have observed a very rapid development in the biotechnological use of lactic acid bacteria (LAB) in various branches of the food industry. All such areas of activity of these bacteria are very important and promise enormous economic and industrial successes. LAB are...