I am working on a project to use bacterial fermentation of proteins from plant-based resources. I was wondering if anyone comment on which lactic acid bacteria i.e. Lactobacillus helveticus or L. delbrueckii has better proteolytic activity.
Unfortunately, it's difficult to compare because of a lack of standardization between studies, but based on a couple studies, some good candidates are Lactobacillus plantarum RG14 (19.42 U/mg at pH=8), Lactobacillus rhamnosus LEY15 (~1.24 c(Glycine)/mM at 30C), and Pediococcus pentosaceus UB-8 (~5.7 U/mg at pH=5). Studies are listed below in the order mentioned:
Article Comparative studies of versatile extracellular proteolytic a...
https://doi.org/10.17113%2Fftb.58.03.20.6598
Article Extracellular Proteolytic Activity and Amino Acid Production...
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