Abstract: Proteolysis of cheese model containing Lactobacillus plantarum SP-3 was study,accordingly strain SP-3 was determined for further study for its better contribution to improve development of cheese sensory quality and accelerate cheese ripening.The value of WSN and the electrophoretic profile for casein degradation in cheese model indicated SP-3 had no influence on casein primary proteolysis.Reverse phase HPLC of water-soluble extracts of the slurries indicated differences in peptide profiles between slurries with nonstarter compared with the control.And the significant difference of 12%TCASN also approve this result.Total free amino acids and individual amino acids concentrations also suggest varied proteolytic capabilities between nonstarter strains in control and other cheeses.

Key words: Lactobacillus plantarum, Cheese, Accelerate ripening

CLC Number: 

• S432