Hydrolysis of beta-casein (193-209) fragment by whole cells and fractions of Lactobacillus casei and Lactococcus lactis

A new study investigates the ability of whole cells and fractions of the bacteria Lactobacillus casei and Lactococcus lactis to hydrolyze the beta-casein (f193-209) peptide. Results show that, under certain conditions, L. casei shows more embittering potential and is more active in hydrolysis of the beta-casein than L. lactis. The findings could be used in the cheese industry to help control degrees of bitterness.