The influence on the hydrolysis of isracidin of cell-associated extracellular aminopeptidase
and X-prolyl dipeptidyl peptidase activities in addition to protease PrtS of Streptococcus …

Streptococcus thermophilus is widely used in the dairy industry but little is known about its
peptidase system. The aim of this study was to determine the biochemical and genetic …

This study addresses the hypothesis that the extracellular cell-associated X-prolyl dipeptidyl-
peptidase activity initially described in Streptococcus thermophilus could be attributable to …

The lactic acid bacterium Streptococcus thermophilus was believed to display only two
distinct proteases at the cell surface, namely, the cell envelope protease PrtS and the …

Proteolytic and acidifying properties of Streptococcus thermophilus strains isolated from
yoghurt or cheeses were evaluated. Among 30 strains tested, 12 exhibited cell envelope …

The growth of lactic acid bacteria (LAB) generates a high number of metabolites related to
aromas and flavors in fermented dairy foods. These microbial proteases are involved in …

Streptococcus thermophilus, a food grade bacterium, is extensively used in the manufacture
of fermented products such as yogurt and cheeses. It has been shown that S. thermophilus …

The trend to confer new functional properties to fermented dairy products by
supplementation with bioactive peptides is growing in order to encounter the challenge of …

PrtS is the sole cell envelope protease (CEP) characterized in Streptococcus thermophilus. It
is believed that it is anchored to the cell wall by sortase A (SrtA) through the LPXTG motif …

The proteolytic system of lactic acid bacteria is essential for bacterial growth in milk but also
for the development of the organoleptic properties of dairy products. Streptococcus …