ReviewMolecules (Basel, Switzerland)2021
Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria.
Review in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 125 papers.
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Who cites it
125 citing papers in PubMed, 364 citations in OpenAlex.
- Technological Potential of Native Lactic Acid Bacteria from Brazilian Canastra Cheese: Safety and Functional Characterization.Probiotics and antimicrobial proteins · 2026Article
- Microbial diversity and peptide dynamics during the spontaneous fermentation of whey from the Yunnan ethnic cheese Rushan.Food chemistry: X · 2026Article
- Fermentation ofFood chemistry: X · 2026Article
- Peptidome and Metabolome Profiling of Fermented Milk Products Reveal Accumulation of Bioactive Compounds During Cold Storage.Current issues in molecular biology · 2026Article
- Lactic Acid Bacteria-Fermented Natural Products: Mechanisms and Evidence for Ageing- and Stem-Cell-Related Outcomes.Foods (Basel, Switzerland) · 2026Review
- Indigenous Fruit-Derived Lactic Acid Bacteria with Probiotic Potential and Angiotensin-Converting Enzyme I Inhibitory Activity.Probiotics and antimicrobial proteins · 2026Article
- Revealing the secrets of quorum sensing: a comprehensive review from signal mechanisms to practical applications.Science China. Life sciences · 2026Review
- From Heritage to Innovation: A Review of the Safety and Production of Aminopeptide Seasonings.Comprehensive reviews in food science and food safety · 2026Review
- Comparative analysis of proteolytic activity in lactic and propionic acid bacteria: substrate specificity and complementary effects in dairy fermentation.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2026Article
- Comparative analysis of proteolytic activity in lactic and propionic acid bacteria: substrate specificity and complementary effects in dairy fermentation.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2026Article
- Proteolytic Activity of Commercial Thermophilic Starter Cultures and Changes in Protein Fractions and Free Amino Acids in Organic and Conventional Fermented Milk.Food science & nutrition · 2026Article
- Effects of controlled fermentation by Lactiplantibacillus plantarum PBS067 on Vitis vinifera L. leaf extract.Applied microbiology and biotechnology · 2026Article
- Exploring the Potential of Bovine Whey Fermentation by Non-Selenized and SelenizedFoods (Basel, Switzerland) · 2026Article
- Optimization of fermentation medium for advancing postbiotic antibacterial activity.AMB Express · 2026Article
- Improving Rainbow Trout (Animals : an open access journal from MDPI · 2026Article
- Fermented Fish Products: A Comprehensive Overview of Traditional Processing Techniques, Varieties, and Their Health Benefits.Comprehensive reviews in food science and food safety · 2026Review
- Technological and molecular profiling of lactic flora in Hamra ewe's milk cheese from the Algerian steppe.Food science of animal resources · 2026Article
- Lactic Acid Bacteria-Yeast Consortia Enhance Nutritional Quality, Safety, and Volatilome of Fermented Chickpea Flour.Foods (Basel, Switzerland) · 2026Article
- Factors Influencing Undesirable Sensory Properties in Protein Hydrolysates and Remediation Strategies for Food Applications.Journal of food science · 2026Review
- Preparation of fermented plant-based beverages using grape seed: Comparison of lactic acid bacteria strains, physicochemical characteristics and flavor profiles.Food chemistry: X · 2026Article
65 more citing papers are in PubMed but not listed here.
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Over the past several decades, we have observed a very rapid development in the biotechnological use of lactic acid bacteria (LAB) in various branches of the food industry. All such areas of activity of these bacteria are very important and promise enormous economic and industrial successes. LAB are a numerous group of microorganisms that have the ability to ferment sugars into lactic acid and to produce proteolytic enzymes. LAB proteolytic enzymes play an important role in supplying cells with the nitrogen compounds necessary for their growth. Their nutritional requirements in this regard are very high. Lactic acid bacteria require many free amino acids to grow. The available amount of such compounds in the natural environment is usually small, hence the main function of these enzymes is the hydrolysis of proteins to components absorbed by bacterial cells. Enzymes are synthesized inside bacterial cells and are mostly secreted outside the cell. This type of proteinase remains linked to the cell wall structure by covalent bonds. Thanks to advances in enzymology, it is possible to obtain and design new enzymes and their preparations that can be widely used in various biotechnological processes. This article characterizes the proteolytic activity, describes LAB nitrogen metabolism and details the characteristics of the peptide transport system. Potential applications of proteolytic enzymes in many industries are also presented, including the food industry.
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