Proteolytic Activity of Strain Enterococcus Faecalis A71 during Growth in Milk

The aim of this research was to study the proteolytic activity of strain Enterococcus faecalis A71 isolated from traditional homemade cheese of Azerbaijan. The ability of isolated strain to hydrolyze milk proteins was tested after induction of the proteinase production in milk. Investigated strain was able to hydrolyze S1-, S2-, β-caseins, and BLG fractions of milk. Proteolysis was observed after 3 h cultivation in milk and increased with the time of incubation. After 24 h incubation in milk strain Enterococcus faecalis A71 hydrolyzed 96% of β-, 71% of s1-, 74% of s2-caseins and 64% of BLG fraction of milk. Growth and acidifying activity of strain was also determined. Growth determination was determined by calculation of CFU/ml. E. faecalis A71 was able to coagulate milk after 6 h cultivation and showed good ability of growth in milk. Due to the high proteolytic activity E.faecalis A71 could represent new adjunct cultures for the dairy industry.