Variation in caseinolytic properties of six cheese related Lactobacillus helveticus strains

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Variation in caseinolytic properties of six cheese related Lactobacillus helveticus strains. / Jensen, Marie Elisabeth Penderup; Vogensen, Finn Kvist; Ardö, Ylva Margareta.

In: International Dairy Journal, Vol. 19, No. 11, 2009, p. 661-668.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Jensen, MEP, Vogensen, FK & Ardö, YM 2009, 'Variation in caseinolytic properties of six cheese related Lactobacillus helveticus strains', International Dairy Journal, vol. 19, no. 11, pp. 661-668. https://doi.org/10.1016/j.idairyj.2009.04.001

APA

Jensen, M. E. P., Vogensen, F. K., & Ardö, Y. M. (2009). Variation in caseinolytic properties of six cheese related Lactobacillus helveticus strains. International Dairy Journal, 19(11), 661-668. https://doi.org/10.1016/j.idairyj.2009.04.001

Vancouver

Jensen MEP, Vogensen FK, Ardö YM. Variation in caseinolytic properties of six cheese related Lactobacillus helveticus strains. International Dairy Journal. 2009;19(11):661-668. https://doi.org/10.1016/j.idairyj.2009.04.001

Author

Jensen, Marie Elisabeth Penderup ; Vogensen, Finn Kvist ; Ardö, Ylva Margareta. / Variation in caseinolytic properties of six cheese related Lactobacillus helveticus strains. In: International Dairy Journal. 2009 ; Vol. 19, No. 11. pp. 661-668.

Bibtex

@article{94db53d0d38011dea1f3000ea68e967b,
title = "Variation in caseinolytic properties of six cheese related Lactobacillus helveticus strains",
abstract = "A large degree of strain variation was observed in caseinolytic properties of six cheese related Lactobacillus helveticus strains. Activity on intact   s1- and {\ss}-casein was observed only after growth in milk andnot in MRS. Totally 27 peptides from   s1- and 22 from {\ss}-casein were identified from MS/MS fragmentationpatterns. All six strains released peptides from the amino end of  s1-casein, and the bonds Ile6-Lys7 and Gln9-Gly10 were identified as primary cleavage sites. Strain variation in the activity on intact {\ss}-casein was observed and five of the six strains released peptides from the C-terminal region. The strains had very different activities and some strains had only trace activities. L. helveticus CNRZ 32 had the highest activity towards  s1-casein while L. helveticus LHC2 had the highest activity towards {\ss}-casein, and these two strains also produced unique peptides from both  s1- and  {\ss}-casein.",
author = "Jensen, {Marie Elisabeth Penderup} and Vogensen, {Finn Kvist} and Ard{\"o}, {Ylva Margareta}",
year = "2009",
doi = "10.1016/j.idairyj.2009.04.001",
language = "English",
volume = "19",
pages = "661--668",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",
number = "11",

}

RIS

TY - JOUR

T1 - Variation in caseinolytic properties of six cheese related Lactobacillus helveticus strains

AU - Jensen, Marie Elisabeth Penderup

AU - Vogensen, Finn Kvist

AU - Ardö, Ylva Margareta

PY - 2009

Y1 - 2009

N2 - A large degree of strain variation was observed in caseinolytic properties of six cheese related Lactobacillus helveticus strains. Activity on intact   s1- and ß-casein was observed only after growth in milk andnot in MRS. Totally 27 peptides from   s1- and 22 from ß-casein were identified from MS/MS fragmentationpatterns. All six strains released peptides from the amino end of  s1-casein, and the bonds Ile6-Lys7 and Gln9-Gly10 were identified as primary cleavage sites. Strain variation in the activity on intact ß-casein was observed and five of the six strains released peptides from the C-terminal region. The strains had very different activities and some strains had only trace activities. L. helveticus CNRZ 32 had the highest activity towards  s1-casein while L. helveticus LHC2 had the highest activity towards ß-casein, and these two strains also produced unique peptides from both  s1- and  ß-casein.

AB - A large degree of strain variation was observed in caseinolytic properties of six cheese related Lactobacillus helveticus strains. Activity on intact   s1- and ß-casein was observed only after growth in milk andnot in MRS. Totally 27 peptides from   s1- and 22 from ß-casein were identified from MS/MS fragmentationpatterns. All six strains released peptides from the amino end of  s1-casein, and the bonds Ile6-Lys7 and Gln9-Gly10 were identified as primary cleavage sites. Strain variation in the activity on intact ß-casein was observed and five of the six strains released peptides from the C-terminal region. The strains had very different activities and some strains had only trace activities. L. helveticus CNRZ 32 had the highest activity towards  s1-casein while L. helveticus LHC2 had the highest activity towards ß-casein, and these two strains also produced unique peptides from both  s1- and  ß-casein.

U2 - 10.1016/j.idairyj.2009.04.001

DO - 10.1016/j.idairyj.2009.04.001

M3 - Journal article

VL - 19

SP - 661

EP - 668

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

IS - 11

ER -

ID: 15889007