Hydrophilic and hydrophobic peptides produced in cheese by wild Lactococcus lactis strains
Aims To study the production of hydrophilic and hydrophobic peptides in cheese by 32 wild Lactococcus lactis strains of different RAPD patterns and to compare them with the peptides produced by lactococcal cells incubated with whole casein. Methods and Results Chromatograms of peptides from cheeses made using each strain as single starter culture were divided into five regions, and strains were classified in three groups by hierarchical cluster analysis of region areas. Thirty out of the 32 wild L. lactis strains produced higher levels of hydrophobic peptides in cheese than on whole casein. Conclusions Cheese was a more favourable substrate than whole casein for hydrophobic peptide formation by L. lactis strains. Significance and Impact of the Study New strains of lactococci should be screened for bitterness under cheese conditions, as the formation of hydrophobic peptides may be underestimated in assays with casein as substrate. © 2002 The Society for Applied Microbiology.
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2002
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dig-inia-es-20.500.12792-29832020-12-15T09:48:07Z Hydrophilic and hydrophobic peptides produced in cheese by wild Lactococcus lactis strains Morales, P. Gaya, P. Medina, M. Nuñez, M. Aims To study the production of hydrophilic and hydrophobic peptides in cheese by 32 wild Lactococcus lactis strains of different RAPD patterns and to compare them with the peptides produced by lactococcal cells incubated with whole casein. Methods and Results Chromatograms of peptides from cheeses made using each strain as single starter culture were divided into five regions, and strains were classified in three groups by hierarchical cluster analysis of region areas. Thirty out of the 32 wild L. lactis strains produced higher levels of hydrophobic peptides in cheese than on whole casein. Conclusions Cheese was a more favourable substrate than whole casein for hydrophobic peptide formation by L. lactis strains. Significance and Impact of the Study New strains of lactococci should be screened for bitterness under cheese conditions, as the formation of hydrophobic peptides may be underestimated in assays with casein as substrate. © 2002 The Society for Applied Microbiology. 2020-10-22T13:49:31Z 2020-10-22T13:49:31Z 2002 journal article http://hdl.handle.net/20.500.12792/2983 10.1046/j.1472-765X.2002.01233.x eng Attribution-NonCommercial-ShareAlike 4.0 International http://creativecommons.org/licenses/by-nc-sa/4.0/ open access |
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Aims To study the production of hydrophilic and hydrophobic peptides in cheese by 32 wild Lactococcus lactis strains of different RAPD patterns and to compare them with the peptides produced by lactococcal cells incubated with whole casein. Methods and Results Chromatograms of peptides from cheeses made using each strain as single starter culture were divided into five regions, and strains were classified in three groups by hierarchical cluster analysis of region areas. Thirty out of the 32 wild L. lactis strains produced higher levels of hydrophobic peptides in cheese than on whole casein. Conclusions Cheese was a more favourable substrate than whole casein for hydrophobic peptide formation by L. lactis strains. Significance and Impact of the Study New strains of lactococci should be screened for bitterness under cheese conditions, as the formation of hydrophobic peptides may be underestimated in assays with casein as substrate. © 2002 The Society for Applied Microbiology. |
format |
journal article |
author |
Morales, P. Gaya, P. Medina, M. Nuñez, M. |
spellingShingle |
Morales, P. Gaya, P. Medina, M. Nuñez, M. Hydrophilic and hydrophobic peptides produced in cheese by wild Lactococcus lactis strains |
author_facet |
Morales, P. Gaya, P. Medina, M. Nuñez, M. |
author_sort |
Morales, P. |
title |
Hydrophilic and hydrophobic peptides produced in cheese by wild Lactococcus lactis strains |
title_short |
Hydrophilic and hydrophobic peptides produced in cheese by wild Lactococcus lactis strains |
title_full |
Hydrophilic and hydrophobic peptides produced in cheese by wild Lactococcus lactis strains |
title_fullStr |
Hydrophilic and hydrophobic peptides produced in cheese by wild Lactococcus lactis strains |
title_full_unstemmed |
Hydrophilic and hydrophobic peptides produced in cheese by wild Lactococcus lactis strains |
title_sort |
hydrophilic and hydrophobic peptides produced in cheese by wild lactococcus lactis strains |
publishDate |
2002 |
url |
http://hdl.handle.net/20.500.12792/2983 |
work_keys_str_mv |
AT moralesp hydrophilicandhydrophobicpeptidesproducedincheesebywildlactococcuslactisstrains AT gayap hydrophilicandhydrophobicpeptidesproducedincheesebywildlactococcuslactisstrains AT medinam hydrophilicandhydrophobicpeptidesproducedincheesebywildlactococcuslactisstrains AT nunezm hydrophilicandhydrophobicpeptidesproducedincheesebywildlactococcuslactisstrains |
_version_ |
1758004839726448640 |