The peptidases and esteras es of thennophilic lactobacilli and dairy propionibacteria, which are known to participate in the ripening of Swiss-type cheeses, are mainly intracellular. Their release in cheeses requires a necessary autolytic event. The aim of this review is to summarize the CUITent knowledge on autolysis of cheese-related thennophilic lactobacilli and dairy propionibacteria, focussing in particular on the preliminary demonstration of autolysis in cheese-like substrates, the strain-dependence of autolysis, the biochemical characterization of the autolysins involved, and the effect of environmental parameters such as pH, temperature and ionie strength on the maximal extent of autolysis. Further issues in this research area will also be discussed.
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Lortal et al. (1997) studied this question.
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