Effects of Protein, Calcium, and pH on Gene Transcription, Cell-Envelope Peptidase Activity of <i>Lactococcus lactis</i> Strains, and the Formation of Bitter Peptides

Effects of Protein, Calcium, and pH on Gene Transcription, Cell-Envelope Peptidase Activity of <i>Lactococcus lactis</i> Strains, and the Formation of Bitter Peptides

Calcium- and protein-rich fermented milk products, such as concentrated yoghurts and fresh cheeses, may contain undesired bitter peptides, which are generated by the proteolytic cleavage of casein. Up to now, it is not clear whether this process is caused by endogenous milk enzymes, such as plasmin...

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Bibliographic Details
Main Authors: Benjamin Forler, Gudrun Horstmann, Johannes Schäfer, Christina Michel, Agnes Weiss, Timo Stressler, Lutz Fischer, Jörg Hinrichs, Herbert Schmidt
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Foods
Subjects:
concentrated fermented milk products
micro fresh cheese products
bitter peptides
transcriptional regulation
lactococcal cell-envelope peptidase PrtP activity
Online Access:https://www.mdpi.com/2304-8158/10/7/1588

Internet

https://www.mdpi.com/2304-8158/10/7/1588

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