The enzymatic activities of 24 lactic acid bacteria strains have been studied. Lactobacilli strains exhibited the highest β-galactosidase and aminopeptidase activities. Acid phosphatase activity was high in lactobacilli and lactococci strains. Esterase activity was observed for leuconostoc and lactobacilli strains. The hydrophobicity test and the biogenic amines detection were also tested in some strains selected for their use as autochthonous starters in cheese manufacture. In general, all strains showed degrees of hydrophobicity greater than 70%, and were poor former of histamine and cadaverine and medium putrescine former. Tyramine production was medium in three strains and low in two strains of Lactococcus.
Key words: Autochthonous starters, cheese, lactic acid bacteria, biogenic amines, enzymatic activity.
BA, Biogenic amines; MRS, Man-Rogosa Sharpe; HPLC, high performance liquid chromatography
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