Physiological implications of peptide transport in lactococci.

Lactococci are generally used as starter cultures for the production of cheese and other dairy products. Two metabolic properties of these bacteria are of primary importance for a successful milk fermentation. These are the conversion of milk
sugar (lactose) into lactic acid and the degradation of milk proteins (caseins) to peptides and amino acids. The degradation of caseins is a key process for two reasons; (i) it plays an important role in the flavour development during the process of cheese manufacturing, (ii) it supplies the fastidious lactococci with essential aminoacids which enables these bacteria to grow rapidly in milk. The first step in the
degradation of casein is performed by a cell wall-associated protease. The released oligopeptides are further hydrolyzed by extracellular peptidases. The subsequent steps
involve the translocation of the hydrolysis products (small peptides and amino acids) across the cytoplasmic membrane. Finally, translocated peptides are hydrolyzed by intracellular peptidases which release amino acids for lactococcal biosynthesis. ...

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