Peptides production from casein degradation by Lactobacillus helveticus 9 with good proteolytic activity

The present study examined the effects of Lactobacillus helveticus 9 with good proteolytic activity on peptides formation from casein degradation according to degree of hydrolysis and peptide concentration produced.It was seen that such factors as inoculums size,cultivation time and temperature,and substrate concentration were important in affecting the formation of casein-derived peptides.The optimum conditions for this strain to hydrolyze casein to peptides were inoculum level with 1×108 cfu/mL,5% of casein,and incubation at 37 ℃ for 48 h.The degree of hydrolysis reached 17.3%,and the concentration of peptides formed was 0.62 mg/mL after 48h due to the presence of this strain.It was clear that application of L.helveticus strain 9 with good proteolytic activity would provide a promising technology for the potential production of bio-activity peptides from casein.