The extracellular proteinase of Lactococcus lactis

Lactococci are used in the production of fermentated dairy products of which cheese is one of the most important. In starter cultures used in dutch cheese manufacturing Lactococcus lactis the dominants pecies. The main functions of the Lactococci are a fast conversion of lactose into lactate and the formation of flavour compounds. For both functions proteolytic enzymes are of crucial importance. For a rapid lactate formation rapid growth of these auxotrophic organisms is required, which in milk depends on the availability of small peptides and free amino acids. ... Zie: Summar