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Determining The Influence Of The Extracellular Proteinase From Brevibacterium Linens On The Metabolism Of Lactococcus Lactis Spp. Lactis Using Functional Genomics, Yi Xie
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Since the catabolism of amino acids in cheese results in the formation of most volatile flavor compounds, a proper intracellular pool of amino acids must be established in order to produce a desirable flavor production in cheese. Generation of this pool of amino acids requires complex interactions among casein and its derivatives, proteolytic enzymes, and transport systems in the associated bacteria, including lactococci. In this project, we hypothesized that casein hydrolysis by the extracellular proteinases of Brevibacterium linens BL2 modulates the expression profile of proteolytic related genes in Lactococcus lactis spp. lactis IL1403.
In order to monitor the …