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Proteolytic enzymes of cheese starter microflora

100%

Chrzanowska J., Wojtatowicz M.

Biotechnologia

1999

issue 2

131-144

In this review proteolytic enzymes of starter microflora involved in cheese ripening are described. The best known system is the proteolytic system of primary starter represented by mesophilic and thermophilic lactic acid bacteria. An important role in the ripening of some kind of cheeses is played by enzymes of secondary starter represented by propionic acid bacteria, Brevibacterium linens and some strains of fungi of Penicillium genus. The extent of proteolysis and flavour development in cheese depends on the activity and specificity of all these proteases.

Application of enzymes in selected branches of food industry

72%

Zyla K., Kujawski M.

Food industry has taken advantage of enzymes as processing aids for more than fifty years. Enzymes, however, still offer an exciting potential for improvements in food processing. This review covers current trends in industrial applications of enzymes in selected branches of food technology. Applications of pectinases and other macerating enzymes in fruit and vegetable processing and in wine technology are discussed. Examples of successful enzymes applications are given in relation to baking and brewing. Also, details of enzymatic starch conversion are provided in the production of syrups and ethanol. Finally, applications of milk coagulating proteinases, lipases and lactase in the production of cheese and in whey processing are addressed. Based on the latest literature and patent data, the review also embraces novel enzyme applications in food industry.

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2 Biotechnologia

2 1999

1 Chrzanowska J.

1 Kujawski M.

1 Wojtatowicz M.

1 Zyla K.

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Proteolytic enzymes of cheese starter microflora

Application of enzymes in selected branches of food industry