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Proteolytic activity of lactococcal strains from water-buffalo Mozzarella starter cultures

  • GIANLUIGI MAURIELLO (a1), GIANCARLO MOSCHETTI (a1), GIUSEPPE BLAIOTTA (a1), FRANCESCO VILLANI (a1) and SALVATORE COPPOLA (a1)...

Abstract

Growth and proteolytic activity of Lactococcus lactis strains were investigated in milks subjected to different heat treatments. Only 13·7% of the strains were of proteolytic phenotype. Proteinase-positive (Prt+) strains exhibited a proteolytic activity that increased when the level of heat treatment was reduced and grew to a higher level than proteinase-negative (Prt) strains in low-heat-treated milk. When grown in autoclaved reconstituted skim milk, both Prt and Prt+ strains had the same specific growth rate. Total DNA from four Prt+ and eleven Prt strains was extracted and used for polymerase chain reaction amplification of fragments belonging to genes encoding for cell wall proteinase. Specific amplification products were displayed by all the Prt+ strains, and by the Prt strain Lc. lactis subsp. lactis NWC 125. Reverse transcriptase-polymerase chain reaction was performed to detect the transcript of the proteinase genes. In addition to the Prt+ strains, the experiment also detected the specific transcript in Lc. lactis subsp. lactis NWC 125, suggesting that other structural or functional deficiencies occurred in this strain.

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Proteolytic activity of lactococcal strains from water-buffalo Mozzarella starter cultures

  • GIANLUIGI MAURIELLO (a1), GIANCARLO MOSCHETTI (a1), GIUSEPPE BLAIOTTA (a1), FRANCESCO VILLANI (a1) and SALVATORE COPPOLA (a1)...

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