scholarly journals Proteolytic Activity by Strains of Lactobacillus plantarum and Lactobacillus casei

1990 ◽  
Vol 73 (11) ◽  
pp. 3068-3076 ◽  
Author(s):  
Noraini M. Khalid ◽  
Elmer H. Marth
Keyword(s):  
Lactobacillus Plantarum ◽  
Proteolytic Activity ◽  
Lactobacillus Casei

Acid Production and Proteolytic Activity of Lactobacillus Strains Isolated from Dry Sausages

1988 ◽  
Vol 51 (6) ◽  
pp. 481-484 ◽  
Author(s):  
GRACIELA M. VIGNOLO ◽  
AIDA PESCE de RUIZ HOLGADO ◽  
GUILLERMO OLIVER
Keyword(s):  
Lactobacillus Plantarum ◽  
Proteolytic Activity ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Marked Decrease ◽  
Titratable Acidity ◽  
Group Iii ◽  
Group I ◽  
Different Temperatures ◽  
Dry Sausages

The acid-producing capacity and proteolytic activity of 13 strains of Lactobacillus plantarum and 5 strains of Lactobacillus casei isolated from dry sausages was determined at different temperatures and at different NaCl concentrations. Most strains exhibited a maximum acid-producing rate at 30°C. According to the acidification rate at this temperature, strains were divided into three rate groups: fast (I), medium (II) and slow (III), with titratable acidity values above 1.7, between 0.7 and 1.4, and below 0.7, respectively. The decrease in pH ranged between 3.1 and 3.95 according to the group to which the strains belonged. The addition of 3% NaCl produced a marked decrease in the rate of acidification for strains in group II, a slight decrease for those in group I and no effect for those in group III. The proteolytic activity of the strains under study reached a maximum at 40°C, with values between 5.2 and 10 mg% tyrosine released. At 30°C, and in the presence of 3% NaCl, the greatest activity (5.4 mg% tyrosine) was observed in L. plantarum GV 417 and the lowest (3.4 mg% tyrosine) in L. plantarum GV 420. A decrease of approximately 80% in proteolytic activity for all strains was observed in the presence of 5% NaCl.

scholarly journals Antibacterial Activity Test of Bacteriocin from Lactobacillus brevis, Lactobacillus casei and Lactobacillus plantarum Against Gram Positive Pathogenic Bacteria

2018 ◽  
Vol 3 (3) ◽  
pp. 85
Author(s):  
Novi Permata Sari ◽  
Rafika Sari ◽  
Eka Kartika Untari
Keyword(s):  
Antibacterial Activity ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Casei ◽  
Pathogenic Bacteria ◽  
Heating Temperature ◽  
Lactobacillus Brevis ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Activity Test ◽  
Ph Range

Bacteriocin is a secondary metabolite product of lactic acid bacteria (LAB) which have an antimicrobial and potentially as a natural preservative. LAB isolates used in this study were Lactobacillus brevis, Lactobacillus casei and Lactobacillus plantarum. This study aimed to determine the antibacterial activity of bacteriocin produced by each isolate of LAB including the influence of pH and heating variation against Bacillus cereus, Bacillus subtilis and Staphylococcus epidermidis. Antibacterial activity test was done by using disc diffusion method. method. Confirmation test using proteolytic enzyme aimed to analyse that the inhibition zone produced from the activity of bacteriocin. The inhibition zone produced from L. brevis, L. casei and L. plantarum against B. cereus were 15.70, 16.43 and 14.50 mm, against B. subtilis were 13.37, 14.10 and 12.53 mm and against S. epidermidis were 11.37, 14.50 and 12.45 mm. The activity of each bacteriocin decreased with the addition of trypsin and catalase, bacteriocin was active in the pH range of 2-10 and heating temperature of 40-121oC. Statistical test showed that the addition of trypsin, catalase and the variation of pH also heating had significant differences (p<0.05) to antibacterial activity produced by bacteriocin from L. brevis, L. casei and L. plantarum. 

Effect of proteinases of starter bacteria on the growth and proteolytic activity of Lactobacillus plantarum DPC2741

2003 ◽  
Vol 13 (2-3) ◽  
pp. 145-157 ◽  
Author(s):  
Raffaella Di Cagno ◽  
Maria De Angelis ◽  
Vivek K. Upadhyay ◽  
Paul L.H. McSweeney ◽  
Fabio Minervini ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Proteolytic Activity

Acid Production and Proteolytic Activity in Milk by Gamma-Irradiation Induced Mutants of Lactobacilli

1977 ◽  
Vol 40 (9) ◽  
pp. 600-602 ◽  
Author(s):  
JASJIT SINGH ◽  
B. RANGANATHAN
Keyword(s):  
Gamma Irradiation ◽  
Proteolytic Activity ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Amino Nitrogen ◽  
Lactobacillus Bulgaricus ◽  
Soluble Nitrogen ◽  
Streptococcus Lactis ◽  
Streptococcus Cremoris ◽  
Induced Mutants

Biochemical changes in selected gamma-irradiation induced mutants of Lactobacillus bulgaricus and Lactobacillus casei were examined. Cultures were tested after 24 h of incubation at 37 C for titratable and volatile acidities and proteolytic activity. The gamma-irradiation induced mutants exhibited 50–95% greater proteolytic activity than the unirradiated parent culutres. Some of the mutants produced greater titratable and volatile acidities in milk as compared to parent cultures. Two mutant cultures, Lb/G-1 from L. bulgaricus 59 and Lc/G-1 from L. casei RTS released significantly greater amounts of soluble nitrogen and amino nitrogen in whole casein and selected fractions than did parent cultures. Combining the mutant cultures with Streptococcus lactis C10 or Streptococcus cremoris C1 resulted in greater acid producing ability than that of the parent cultures mixed with the streptococci.

Fermentation of quinoa and wheat slurries by Lactobacillus plantarum CRL 778: proteolytic activity

2012 ◽  
Vol 97 (7) ◽  
pp. 3129-3140 ◽  
Author(s):  
Andrea Micaela Dallagnol ◽  
Micaela Pescuma ◽  
Graciela Font De Valdez ◽  
Graciela Rollán
Keyword(s):  
Lactobacillus Plantarum ◽  
Proteolytic Activity
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