CHARACTERISTICS OF AN EXTRACELLULAR PROTEINASE FROM MICROCOCCUS FREUDENREICHII
- 1 June 1958
- journal article
- research article
- Published by Canadian Science Publishing in Canadian Journal of Microbiology
- Vol. 4 (3), 237-242
- https://doi.org/10.1139/m58-025
Abstract
An extracellular proteinase from Micrococcus freudenreichii is described. The enzyme hydrolyzes casein and crystalline β-lactoglobulin rapidly and crystalline bovine plasma albumin very slowly. The enzyme is most active at 50 °C. but is essentially inactivated in 15 minutes at 60 °C. The optimum pH for enzyme activity is 5.5 to 6.4. The possible role of the proteinase in cheese ripening is discussed.Keywords
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- Proteolytic Enzymes from Bacterium LinensJournal of Dairy Science, 1953
- Effect of Micrococci on the Development of Flavor when Added to Cheddar Cheese Made from Pasteurized MilkJournal of Dairy Science, 1950
- THE ESTIMATION OF PEPSIN, TRYPSIN, PAPAIN, AND CATHEPSIN WITH HEMOGLOBINThe Journal of general physiology, 1938