Scientific journal

57 2018

Journal of Food and Nutrition Research
Summary No. 2 / 2018

Čaplová, Z. – Pangallo, D. – Kraková, L. – Puškárová, A. – Drahovská, H. – Bučková, M. – Koreňová, J. – Kuchta, T.
Detection of genes prtP, pepN, pepX and bcaT involved in formation of aroma-active compounds in lactic acid bacteria from ewes’ cheese
Journal of Food and Nutrition Research, 57, 2018, No. 2, s. 195-200

Domenico Pangallo, Institute of Molecular Biology, Slovak Academy of Sciences, Dúbravská cesta 21, 845 51 Bratislava 45, Slovakia. E-mail:

Received 4 January 2018; 1st revised 13 March 2018; accepted 20 March 2018; published online 1 April 2018

Summary: Polymerase chain reaction (PCR)-based systems were developed to detect the genes prtP, pepN, pepX and bcaT, which are involved in production of aroma-active compounds, and their presence was investigated in 17 strains of lactic acid bacteria isolated from ewes’ raw milk-based cheeses. Using the developed PCR systems, along with the previously published PCR systems specific for Lactococcus-derived genes, five strains were found to contain all targeted genes (three Lactobacillus paracasei strains, one Lactobacillus casei and one Lactococcus lactis). In 14 Lactobacillus strains, prtP was detected in 5 strains, pepN in 14 strains, pepX in 12 strains and bcaT in 10 strains. Effectivity of the performance of the PCR systems was checked with whole-genome sequences of the strains, which showed that all strains containing sequences homological (at ≥ 90 %) to primers were correctly amplified. Whole-genome sequences of the strains were used also to determine the representativeness of the PCR systems, which showed that individual genes were correctly detected in all Lactobacillus and Lactococcus strains by at least one PCR system. Knowledge on the presence of protease genes in bacterial strains is the basis for studying their expression and involvement in formation of volatile aroma-active compounds during cheese ripening.

Keywords: protease; lactic acid bacteria; cheese; aroma

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