Protease, peptidase and esterase activities by lactobacilli and yeast isolates from Feta cheese brine

• Published in: Journal of applied microbiology Vol. 95; no. 1; pp. 68 - 77
• Main Authors: Bintsis, T., Vafopoulou‐Mastrojiannaki, A., Litopoulou‐Tzanetaki, E., Robinson, R.K.
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Science Ltd 01.01.2003; Blackwell Science; Oxford University Press
• Subjects: Aminopeptidases - metabolism; Biological and medical sciences; Carboxypeptidases - metabolism; caseinolytic; Caseins - metabolism; Cheese - microbiology; Dipeptidases - metabolism; Electrophoresis, Polyacrylamide Gel - methods; Endopeptidases - metabolism; Esterases - metabolism; Fatty Acids - metabolism; Food industries; Food Microbiology; Fundamental and applied biological sciences. Psychology; lactobacilli; Lactobacillus - enzymology; Lipolysis - physiology; lipolytic activity; Milk and cheese industries. Ice creams; Molecular Weight; Peptide Hydrolases - metabolism; peptidolytic; Saccharomyces cerevisiae - enzymology; yeasts; Yeasts - enzymology; Peptidases; Yeast; Enzymatic activity; Enzyme; Brine; Bacteria; Hydrolases; Lactobacillaceae; Esterases; Cheese; Feta; Lactobacillus
• ISSN: 1364-5072; 1365-2672
• DOI: 10.1046/j.1365-2672.2003.01980.x

Aims: The study of peptidase, esterase and caseinolytic activity of Lactobacillus paracasei subsp. paracasei, Debaryomyces hansenii and Sacchromyces cerevisiae isolates from Feta cheese brine. Methods and Results: Cell‐free extracts from four strains of Lact. paracasei subsp. paracasei, four strains of D. hansenii and three strains of S. cerevisiae, isolated from Feta cheese brine were tested for their proteolytic and esterase enzyme activities. Lactobacillus paracasei subsp. paracasei strains had intracellular aminopeptidase, dipeptidyl aminopeptidase, dipeptidase, endopeptidase and carboxypeptidase activities. Esterases were detected in three of four strains of lactobacilli and their activities were smaller with higher molecular weight fatty acids. The strains of yeasts did not exhibit endopeptidase as well as dipeptidase activities except on Pro‐Leu. Their intracellular proteolytic activity was higher than that of lactobacilli. Esterases from yeasts preferentially degraded short chain fatty acids. Lactobacilli degraded preferentially β‐casein. Caseinolytic activity of yeasts was higher than that of lactobacilli. Conclusions: The results suggest that Lact. paracasei subsp. paracasei and yeasts may contribute to the development of flavour in Feta cheese. Significance and impact of the Study: Selected strains could be used as adjunct starters to make high quality Feta cheese.