Kok J, Venema G
Department of Genetics, University of Groningen, Haren, The Netherlands.
Biochimie. 1988 Apr;70(4):475-88. doi: 10.1016/0300-9084(88)90084-3.
Because it is essential for good growth with concomitant rapid acid production, and for the production of flavorous peptides and amino acids, the proteolytic ability of lactic acid bacteria is of crucial importance for reliable dairy product quality. In view of this importance, considerable research has been carried out to characterize the enzymes involved. The intensified genetic research in the lactic acid streptococci and the development of gene cloning systems for these organisms have resulted in a rapid increase of genetic data on lactic streptococcal proteinases. By now, an evaluation of the biochemical, immunological and genetic data seems to be feasible. These data are discussed and integrated into a working model tentatively explaining some of the characteristics of the proteolytic systems of lactic acid streptococci.
由于其对于伴随快速产酸的良好生长以及风味肽和氨基酸的产生至关重要，乳酸菌的蛋白水解能力对于可靠的乳制品质量至关重要。鉴于这一重要性，已经开展了大量研究来表征所涉及的酶。乳酸链球菌中强化的遗传学研究以及这些生物体基因克隆系统的发展，导致乳酸链球菌蛋白酶的遗传数据迅速增加。到目前为止，对生化、免疫和遗传数据进行评估似乎是可行的。本文对这些数据进行了讨论，并将其整合到一个工作模型中，该模型初步解释了乳酸链球菌蛋白水解系统的一些特征。
