Abstract
Summary One hundred and thirty lactic acid bacteria (Lactococcus, Lactobacillus and Leuconostoc), isolated from Tenerife cheese, were technologically characterized. Interesting differences within genera, species and strains were found. None of the strains showed lipolytic activity on tributyrin agar while the majority exhibited proteolytic activity on calcium caseinate agar. Citrate was metabolized exclusively by 98.3% of the lactobacilli isolates. Lactococcus lactis ssp. lactis showed the highest acidifying and proteolytic activities in milk, although considerable inter‐strain variations were found. Lactobacilli had the highest aminopeptidolytic activity. Dipeptidase activity was displayed by most lactic acid bacteria isolates with the higher specific activity exhibited by Lc. lactis ssp. lactis strains. Leuconostoc isolates had the highest esterolytic and β‐galactosidase activity.
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