Peptidomic Fingerprints of Stored UHT Milk Inoculated with Protease Extracts from Different Pseudomonas Strains Relative to aprX Expression and Visible Spoilage

Lately, concern about the protease AprX produced by Pseudomonas has increased in dairy industry due to its ability survive UHT treatment and spoil milk. Efficient prediction methods for milk spoilage are currently lacking, mainly high diversity proteolytic potential between strains. The present study aimed gain more insight into variability strains regarding comparing their capability with aprX expression levels differences peptide formation. four were related physical stability, proteolysis peptidomic cleavage patterns of proteins a storage experiment inoculated extracellular extracts stored 45 days at 20 °C. A positive relationship was observed relative during storage, strain panacis DSM 18529 showing highest level both parameters. This only show visual gelation, which occurred after 21 days. formation analysis showed similar protein hydrolysis pattern ?s1-caseins long-term putatively activity observed.