Free access
Issue
Lait
Volume 69, Number 3, 1989
Page(s) 223 - 231
DOI http://dx.doi.org/10.1051/lait:1989318
Lait 69 (1989) 223-231
DOI: 10.1051/lait:1989318

Influence de plusieurs facteurs sur l'autolyse de Lactobacillus helveticus CNRZ 414

S. Lortala, P. Boyavala and J. Van Heijenoortb

a  INRA, Laboratoire de recherches de technologie laitière, 65, rue de Saint-Brieuc, 35042 Rennes Cedex
b  CNRS, Laboratoire de biochimie moléculaire et cellulaire, Université Paris-Sud, 91405 Orsay Cedex, France

(Reçu le 31 août 1988, accepté le 28 novembre 1988)

Abstract - Autolysis of Lactobacillus helveticus CNRZ 414: influence of some factors
Lactic acid bacteria autolysis plays an important role in cheese ripening. As a matter of fact, proteolytic enzymes are released in the curd when cell envelopes have been broken by their own autolysins. Lactobacillus helveticus is implicated in hard cooked cheese ripening. The effect of temperature, pH, magnesium, and growth phase on L. helveticus CNRZ 414 autolysis are presented in this paper. If the effect of pH was rather complicated to explain without extensive complementary experimentations, temperature dependency looked like an enzymatic degradation. Accompanying release of material absorbing at 260 and 280 nm was observed. Protease inhibitors were favorable to autolysin expression. Early harvested cells at the beginning of the exponential phase of growth autolysed much more rapidly than at later growth phases. The effect of magnesium depends on its concentration.


Résumé - L'autolyse des bactéries lactiques libère au cours de l'affinage des enzymes intracellulaires qui vont activement participer à la maturation des fromages. Lactobacillus helveticus en particulier intervient ainsi largement dans la flaveur finale des fromages à pâte pressée cuite. L'influence de la température, du pH, du magnésium, et du stade de croissance sur l'autolyse induite par choc osmotique de L. helveticus CNRZ 414 est envisagée dans ce travail. L'autolyse procède par une cinétique biphasique. Un relargage concomitant de matériel absorbant, à 260 nm et à 280 nm, est observé. La présence d'inhibiteurs de protéases dans le milieu favorise l'autolyse. La température optimale pour l'autolyse de cette souche se situe entre 40 et 45 °C. Au-delà de 45 °C, le système est inhibé. Les cellules récoltées en début de phase exponentielle s'autolysent de manière plus marquée que pour les autres stades de croissance. Enfin, l'effet du magnésium sur l'autolyse dépend de sa concentration.


Key words: autolysis / Lactobacillus helveticus / cell wall

Mots clés : autolyse / Lactobacillus helveticus / paroi

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