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Determination of aspartase activity in dairy Propionibacterium strains.
MedLine Citation:
PMID:  21539599     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
Propionic acid bacteria (PAB) are very important as starter cultures for dairy industry in the manufacture of Swiss-type cheeses, in which they are involved in the formation of eyes and are responsible for the typical flavour and aroma. These characteristics are mainly due to the classical propionic acid fermentation, but also the conversion of aspartate to fumarate and ammonia by the enzyme aspartase and the subsequent reduction of fumarate to succinate, which occur in dairy Propionibacterium freudenreichii subsp. shermanii and subsp. freudenreichii starter strains. Additionally, it is known that the metabolism of free amino acids may be partly responsible for secondary fermentation and the subsequent split defects in cheese matrix. In the present study, a determination method for aspartase activity was established and a number of dairy propionibacteria belonging to the subsp. shermanii and freudenreichii were screened for this enzyme activity. A wide range of aspartase activity could be found in PAB isolates originating from cheese. The majority, i.e. 70% of the 100 isolates tested, showed very low levels of aspartate activity.
Authors:
L Blasco; M Kahala; T Tupasela; V Joutsjoki
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-5-3
Journal Detail:
Title:  FEMS microbiology letters     Volume:  -     ISSN:  1574-6968     ISO Abbreviation:  -     Publication Date:  2011 May 
Date Detail:
Created Date:  2011-5-4     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7705721     Medline TA:  FEMS Microbiol Lett     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
© 2011 Federation of European Microbiological Societies. Published by Blackwell Publishing Ltd. All rights reserved.
Affiliation:
MTT Agrifood Research Finland, Biotechnology and Food Research, FI-31600 Jokioinen. Finland.
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