The intracellular peptide hydrolase activities of Leuconostoc species were determined using various aminopeptidase, dipeptidase, carboxypeptidase substrates, and casein. The activities were separated by disc gel electrophoresis. All strains had aminopeptidase activity as determined with amino acid ß-napthylamides and dipeptidase. All strains also showed bands or true dipeptidase activities on a large number of dipeptidase.

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SummaryRas cheese was manufactured with cell free extract, freeze-and heat-shocked cultures of Leuconostoc spp. to enhance flavour development and accelerated ripening. Cheese analysis (pH, acidity, dry matter, fat, protein, soluble nitrogen, volatile acidity, free fatty acids) were carried out for 3 months. No significant differents were observed between the experiment cheeses and control, however, the cheese flavour was enhanced in cheeses with addition of heat treated Leuconostoc cells. Bitter taste was decreased in all experimental cheeses.