Specificity of Lactococcus lactis subsp. cremoris SK11 proteinase, lactocepin III, in low-water activity, high-salt-concentration humectant systems and its stability compared with that of lactocepin I

A study has revealed that the low-water activity and high-salt-concentration characteristic of cheese imparts lactocepin III characteristics to lactocepin I. The effects of these parameters on the specificity of lactocepin III on the stability of lactocepin I and III were accurately determined. Findings indicate that proteolysis can elucidate certain key factors in cheese flavor development, since proteolytic enzymes are instrumental in the ripening process of most cheeses.