Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Proteolytic systems in lactic acid bacteria.

B A Law, J Kolstad

    Antonie Van Leeuwenhoek
    |September 1, 1983
    PubMed
    Summary
    This summary is machine-generated.

    Lactic acid bacteria possess proteolytic systems crucial for nutrient availability and food quality. These systems are vital for growth and influence the texture and flavor of protein-rich foods, especially dairy products.

    Related Concept Videos

    You might also read

    Related Articles

    Articles linked to this work by shared authors, journal, and citation graph.

    Sort by
    Same author

    Reconciling Coulter Counter and laser diffraction particle size analysis for aquaculture monitoring.

    Environmental monitoring and assessment·2024
    Same author

    Relationship between in feed drugs, antibiotics and organic enrichment in marine sediments at Canadian Atlantic salmon aquaculture sites.

    Marine pollution bulletin·2023
    Same author

    Contaminants at the sediment-water interface: implications for environmental impact assessment and effects monitoring.

    Environmental science & technology·2013
    Same author

    Carton sterilization by u.v.-C excimer laser light: recovery of Bacillus subtilis spores on vegetable extracts and food simulation matrices.

    Journal of applied microbiology·2002
    Same author

    Differentiation of Listeria monocytogenes isolates by using plasmid profiling and multilocus enzyme electrophoresis.

    International journal of food microbiology·1992
    Same author

    Characterization of plasmids from Listeria sp.

    International journal of food microbiology·1991
    Same journal

    Correction: Molecular characterization and green synthesis of iron oxide nanoparticles from Ureibacillus chungkukjangi for methylene blue degradation.

    Antonie van Leeuwenhoek·2026
    Same journal

    Biochemical and computational characterization of a recombinant catalase from Kocuria rhizophila for degradation of hydrogen peroxide in textile wastewater.

    Antonie van Leeuwenhoek·2026
    Same journal

    Pathogens in the bay: environmental Staphylococcus saprophyticus strains mirror clinical counterparts in virulence, biofilm formation, antimicrobial resistance, pathogenicity, and phage susceptibility.

    Antonie van Leeuwenhoek·2026
    Same journal

    A proteome-driven strategy to discover novel therapeutic targets in Orientia tsutsugamushi.

    Antonie van Leeuwenhoek·2026
    Same journal

    Antimicrobial efficacy of cyanobacterium Synechococcus pevalekii extracts against MDR bacteria and fungi; an integrated GC-MS, molecular docking and MD simulation study.

    Antonie van Leeuwenhoek·2026
    Same journal

    Emerging threats and zoonotic implications of antibiotic-resistant Staphylococcus spp. in domesticated cats: a review.

    Antonie van Leeuwenhoek·2026
    See all related articles

    Area of Science:

    • Food Microbiology
    • Enzymology
    • Biochemistry

    Background:

    • Lactic acid bacteria (LAB) are essential in food fermentation.
    • Their proteolytic systems break down proteins and peptides.
    • These systems impact food properties and microbial growth.

    Purpose of the Study:

    • To describe the proteolytic systems of LAB.
    • To explain their role in LAB growth.
    • To discuss their function in protein-rich foods, particularly dairy.

    Main Methods:

    • Literature review on LAB proteolytic enzymes.
    • Analysis of their biochemical functions.
    • Examination of their impact on food matrices.

    Main Results:

    Related Experiment Videos

    • Proteolytic systems provide essential amino acids and peptides for LAB growth.
    • These systems contribute significantly to the rheological and organoleptic properties of fermented foods.
    • Specific roles in milk product maturation are highlighted.

    Conclusions:

    • LAB proteolytic systems are key to both microbial nutrition and food quality.
    • Understanding these systems is crucial for optimizing fermented food production.
    • Their application in dairy manufacturing warrants further investigation.