Variation in caseinolytic properties of six cheese related Lactobacillus helveticus strains

Marie Elisabeth Penderup Jensen; Finn Kvist Vogensen; Ylva Margareta Ardö

doi:10.1016/j.idairyj.2009.04.001

Variation in caseinolytic properties of six cheese related Lactobacillus helveticus strains

Marie Elisabeth Penderup Jensen, Finn Kvist Vogensen, Ylva Margareta Ardö

41 Citations (Scopus)

Abstract

A large degree of strain variation was observed in caseinolytic properties of six cheese related Lactobacillus helveticus strains. Activity on intact _s1- and ß-casein was observed only after growth in milk andnot in MRS. Totally 27 peptides from _s1- and 22 from ß-casein were identified from MS/MS fragmentationpatterns. All six strains released peptides from the amino end of _s1-casein, and the bonds Ile₆-Lys₇ and Gln₉-Gly₁₀ were identified as primary cleavage sites. Strain variation in the activity on intact ß-casein was observed and five of the six strains released peptides from the C-terminal region. The strains had very different activities and some strains had only trace activities. L. helveticus CNRZ 32 had the highest activity towards _s1-casein while L. helveticus LHC2 had the highest activity towards ß-casein, and these two strains also produced unique peptides from both _s1- and ß-casein.

Original language	English
Journal	International Dairy Journal
Volume	19
Issue number	11
Pages (from-to)	661-668
Number of pages	8
ISSN	0958-6946
DOIs	https://doi.org/10.1016/j.idairyj.2009.04.001
Publication status	Published - 2009

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@article{94db53d0d38011dea1f3000ea68e967b,

title = "Variation in caseinolytic properties of six cheese related Lactobacillus helveticus strains",

abstract = "A large degree of strain variation was observed in caseinolytic properties of six cheese related Lactobacillus helveticus strains. Activity on intact s1- and {\ss}-casein was observed only after growth in milk andnot in MRS. Totally 27 peptides from s1- and 22 from {\ss}-casein were identified from MS/MS fragmentationpatterns. All six strains released peptides from the amino end of s1-casein, and the bonds Ile6-Lys7 and Gln9-Gly10 were identified as primary cleavage sites. Strain variation in the activity on intact {\ss}-casein was observed and five of the six strains released peptides from the C-terminal region. The strains had very different activities and some strains had only trace activities. L. helveticus CNRZ 32 had the highest activity towards s1-casein while L. helveticus LHC2 had the highest activity towards {\ss}-casein, and these two strains also produced unique peptides from both s1- and {\ss}-casein.",

author = "Jensen, {Marie Elisabeth Penderup} and Vogensen, {Finn Kvist} and Ard{\"o}, {Ylva Margareta}",

year = "2009",

doi = "10.1016/j.idairyj.2009.04.001",

language = "English",

volume = "19",

pages = "661--668",

journal = "International Dairy Journal",

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T1 - Variation in caseinolytic properties of six cheese related Lactobacillus helveticus strains

AU - Jensen, Marie Elisabeth Penderup

AU - Vogensen, Finn Kvist

AU - Ardö, Ylva Margareta

PY - 2009

Y1 - 2009

N2 - A large degree of strain variation was observed in caseinolytic properties of six cheese related Lactobacillus helveticus strains. Activity on intact s1- and ß-casein was observed only after growth in milk andnot in MRS. Totally 27 peptides from s1- and 22 from ß-casein were identified from MS/MS fragmentationpatterns. All six strains released peptides from the amino end of s1-casein, and the bonds Ile6-Lys7 and Gln9-Gly10 were identified as primary cleavage sites. Strain variation in the activity on intact ß-casein was observed and five of the six strains released peptides from the C-terminal region. The strains had very different activities and some strains had only trace activities. L. helveticus CNRZ 32 had the highest activity towards s1-casein while L. helveticus LHC2 had the highest activity towards ß-casein, and these two strains also produced unique peptides from both s1- and ß-casein.

AB - A large degree of strain variation was observed in caseinolytic properties of six cheese related Lactobacillus helveticus strains. Activity on intact s1- and ß-casein was observed only after growth in milk andnot in MRS. Totally 27 peptides from s1- and 22 from ß-casein were identified from MS/MS fragmentationpatterns. All six strains released peptides from the amino end of s1-casein, and the bonds Ile6-Lys7 and Gln9-Gly10 were identified as primary cleavage sites. Strain variation in the activity on intact ß-casein was observed and five of the six strains released peptides from the C-terminal region. The strains had very different activities and some strains had only trace activities. L. helveticus CNRZ 32 had the highest activity towards s1-casein while L. helveticus LHC2 had the highest activity towards ß-casein, and these two strains also produced unique peptides from both s1- and ß-casein.

U2 - 10.1016/j.idairyj.2009.04.001

DO - 10.1016/j.idairyj.2009.04.001

M3 - Journal article

SN - 0958-6946

VL - 19

SP - 661

EP - 668

JO - International Dairy Journal

JF - International Dairy Journal

IS - 11

ER -

Variation in caseinolytic properties of six cheese related Lactobacillus helveticus strains

Abstract

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