摘要：Lactococci are Gram-positive bacteria that are used as starter cultures in variety of dairy fermentation process. This bacteria have a complex proteolytic systems which enables them to rapid growth in milk by degradading caseins, the major milk proteins, into small peptides and free amino acids, some of which are essential for celi growth. Besides being an important nutritional source for the starter bacteria, caseins also play a curial role in the development of flavor in cheese. The intensified researches in lactococci have resulted in a rapid increase of genetic and biochemical data on lactoccal proteinases. In this review, the proteolytic systems of lactococci and their role in manufacture of milk products is discussed.
