After conversion of lactose to lactic acid, several biochemical changes occur such as
enhanced protein digestibility, fatty acids release, and production of bioactive compounds …

Proteins displayed on the cell surface of lactic acid bacteria (LAB) perform diverse and
important biochemical roles. Among these, the cell‐envelope proteinases (CEPs) are one of …

Lactic acid bacteria (LAB) have an extracellular proteolytic system that includes a multi-
domain, cell envelope protease (CEP) with a subtilisin homologous protease domain. These …

In the manufacture of rennet-coagulated cheese, autolysis is a rate-limiting step for ripening.
Previously, a highly autolytic and thermotolerant strain, RD07, was generated, which in …

In addressing food safety verification, ensuring the authenticity of food labels remains of
utmost importance. With the objective of enhancing label validation and fraud detection, our …

The cell envelope proteinase (CEP) of Lactococcus lactis is a large extracellular protease
covalently linked to the peptidoglycan of the cell wall. Strains of L. lactis are typically …

Cell envelope proteinases (CEPs) play essential roles in lactic acid bacteria growth in milk
and health-promoting properties of fermented dairy products. The genome of Lactobacillus …

Lactic acid bacteria (LAB) have evolved into fastidious microorganisms that require amino
acids from environmental sources. Some LAB have cell envelope proteases (CEPs) that …

This comprehensive review discusses crucial enzymes involved in cheese ripening, from the
first attacks on lactose, casein and fat to the final formation of aroma compounds. A critical …

Archaeo-chemical evidence1 shows that cheese-like foods have been made for at least the
past 7000 years. There are many cheese types, 2–5 and most cheesemaking is still based …