Proteolytic systems of lactic acid bacteria

Applied Microbiology and Biotechnology
Kirsi SavijokiPekka Varmanen

Abstract

Lactic acid bacteria (LAB) have a very long history of use in the manufacturing processes of fermented foods and a great deal of effort was made to investigate and manipulate the role of LAB in these processes. Today, the diverse group of LAB includes species that are among the best-studied microorganisms and proteolysis is one of the particular physiological traits of LAB of which detailed knowledge was obtained. The proteolytic system involved in casein utilization provides cells with essential amino acids during growth in milk and is also of industrial importance due to its contribution to the development of the organoleptic properties of fermented milk products. For the most extensively studied LAB, Lactococcus lactis, a model for casein proteolysis, transport, peptidolysis, and regulation thereof is now established. In addition to nutrient processing, cellular proteolysis plays a critical role in polypeptide quality control and in many regulatory circuits by keeping basal levels of regulatory proteins low and removing them when they are no longer needed. As part of the industrial processes, LAB are challenged by various stress conditions that are likely to affect metabolic activities, including proteolysis. While environme...Continue Reading

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Citations

Nov 19, 2008·Applied Microbiology and Biotechnology·Bart A SmitGerrit Smit
Jul 9, 2013·Applied Microbiology and Biotechnology·Micaela PescumaElvira María Hebert
Oct 1, 2013·Applied Microbiology and Biotechnology·Zeeshan HafeezLaurent Miclo
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Mar 7, 2009·BMC Microbiology·Orla O'SullivanTom Beresford
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