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Production of proteolytic activity by selected strains of lactic streptococci in skim milk and a whey medium



Production of proteolytic activity by selected strains of lactic streptococci in skim milk and a whey medium



Journal of Dairy Science 56(5): 634



Proteolytic activity produced by S. cremoris HP, P2, and AM2, S. lactis C2, ML8, and a commercial mixed culture in skimmilk and a whey medium was determined by the increase in absorbency at 274.5 nm of a pH 4.6-soluble filtrate following incubation in a 2.5% casein solution. Proteolytic activity was produced in decreasing order by C2, HP, mixed culture, AM 2, ML8, and P2 at a regulated pH (6.1 to 6.2) and 32 C. Maximum proteolytic activity for all cultures was during stationary growth phase. Activity per milligram of protein in C2 cultures was increased 1000-fold by ammonium sulfate fractionation and DEAE-Sephadex chromatography. The pH optimum for the partially purified fraction was 6.2. Activity increased linearly between 25 and 50 C after 5 h incubation at pH 6.2. The enzyme fraction was stable at 80 C for 20 min and lost 41 % of its activity after 80 min. It was stable at -20 C for 16 wk.

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