The uptake and hydrolysis of peptides by streptococcus cremoris.

Starter cultures used in Dutch dairy industry are mixed strain starters consisting of mixtures of lactic acid bacteria with Streptococcus cremoris as the most important species. These latter organisms are very fastidious bacteria which require exogenous sources of amino acids. The amino acid source in milk, the milk protein casein, is degraded by proteases to peptides and subsequently by peptidases to amino acids. Different S.cremoris strains hydrolyze peptides at different rates and this rate of peptide hydrolysis increases strongly upon disruption of the cells. ...

Zie: Summary

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