Activity of Lactic Streptococci Following Storage at Refrigeration Temperatures

Cowman, R.A.; Speck, M. L.

doi:10.3168/jds.s0022-0302(65)88495-8

Cited by 11 publications

(2 citation statements)

References 14 publications

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“…The common practice of weekly sub-culture followed by storage at about 4 °C has prompted several investigations concerning the effect of storage on culture activity (267)(268)(269)(270)(271)(272)(273). The reason for this emphasis appears to be that this procedure results in reduced acid producing ability although this is true only in the first culture grown after storage.…”

Section: Role Of Proteolytic Enzymes During Growth In Milkmentioning

confidence: 99%

“…The reason for this emphasis appears to be that this procedure results in reduced acid producing ability although this is true only in the first culture grown after storage. One series of reports (267)(268)(269)(270) led to the conclusion (269) that a correlation existed between decreased acid producing ability following storage and reduced proteinase activity despite the observation that stored cells became progressively less able to initiate growth in media supplemented with protein hydrolysate (269). In contrast, Smittle & Koburger (272) concluded that under their storage conditions there was no relationship between loss of culture activity and proteinase activity.…”

Section: Role Of Proteolytic Enzymes During Growth In Milkmentioning

confidence: 99%

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Cheese starters

Lawrence¹,

Thomas²,

Terzaghi³

1976

Journal of Dairy Research

174

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Section: Role Of Proteolytic Enzymes During Growth In Milkmentioning

confidence: 99%

Section: Role Of Proteolytic Enzymes During Growth In Milkmentioning

confidence: 99%

Cheese starters

Lawrence¹,

Thomas²,

Terzaghi³

1976

Journal of Dairy Research

174

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show abstract

Low temperature as an environmental stress on microbial enzymes

Cowman¹,

Speck²

1969

Cryobiology

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Proteinase Enzyme System of Lactic Streptococci

Cowman

Speck

1967

Appl Microbiol

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Proteinase activity of Streptococcus lactis cells was maximal at p H 6.0, but after storage at 3 C the minimal activity was observed at this p H. Activity lost as a result of storage could be restored by adding glutathione. Whole cells were fractionated into soluble (intracellular) and particulate fractions by sonic disruption; both fractions contained enzymatic activity. Activity of the soluble (intracellular) fraction was found to be stable to storage at 3 C, but was inhibited progressively with increasing concentrations of p -hydroxymercuribenzoate (PHMB). The enzymatic activity of this fraction was not activated by ferrous or magnesium ions or by cysteine. In contrast, activity of the particulate fraction was labile to storage at 3 C, and the reduction was comparable to that of stored cells. Furthermore, proteinase activity in the cells and the particulate fraction was not affected by addition of PHMB. The particulate fraction was activated by ferrous and magnesium ions and by cysteine. After storage, only ferrous ion and cysteine promoted reactivation; magnesium ion was totally ineffective. The enzyme(s) contained in the particulate fraction may be involved in decreased proteinase activity observed in whole cells and in the effect on growth of cells after storage.

show abstract

Activity of Lactic Streptococci Following Storage at Refrigeration Temperatures

Cited by 11 publications

References 14 publications

Cheese starters

Cheese starters

Low temperature as an environmental stress on microbial enzymes

Proteinase Enzyme System of Lactic Streptococci

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