Casein digestion by Debaryomyces hansenii isolated from cheese |
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Authors: | Kumura Haruto Takagaki Kentaro Sone Teruo Tsukahara Maki Tanaka Tetsuya Shimazaki Kei-ichi |
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Institution: | Division of Bioresources and Product Science, Hokkaido University, Nishi, Sapporo, Japan. kumura@anim.agr.hokudai.ac.jp |
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Abstract: | To understand the possible proteolytic contribution of yeast during cheese ripening, Debaryomyces hansenii 212 was isolated from commercial blue-veined cheese and incubated in a medium containing casein. Growth and casein degradation were recognized at the cheese-ripening temperature. Proteolytic activity was found in the intracellular fraction, and the enzyme, which was attached to the cell wall, primarily acted on beta-casein. The cytosol contained more than 90% of the total proteolytic activity which was responsible for the degradation of both alpha(s)- and beta-casein. These results suggest that the contribution of yeast to cheese ripening would depend on the susceptibility to cell lysis in addition to its proteolytic activity. |
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