Comparative Peptidomics Analysis of Milk Fermented by Lactobacillus helveticus.

ABSTRACT: Lactobacillus helveticus is one of the commonly used starter cultures for manufacturing various fermented dairy products. However, only a few studies have explored the cleavage region preference of L. helveticus with different cell envelope proteinase (CEP) genes. In the present study, we profiled the peptide composition of milk samples fermented by three different L. helveticus strains by means of peptidomics to illustrate their different proteolysis patterns. The result revealed that the differences in peptide profiles of milk samples fermented by different L. helveticus strains were mainly a result of variations in the peptide patterns of the casein fractions, which were correlated with CEP genotypes. This was mainly reflected in the extensiveness of the hydr

SUBMITTER: Gao S 

PROVIDER: S-EPMC9736952 | biostudies-literature | 2022 Dec

REPOSITORIES: biostudies-literature