CHARACTERISTICS OF AN EXTRACELLULAR PROTEINASE FROM MICROCOCCUS FREUDENREICHII
Keyword(s):
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.
1960 ◽
Vol 38
(1)
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pp. 969-980
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1960 ◽
Vol 38
(9)
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pp. 969-980
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1960 ◽
Vol 111
(5)
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pp. 631-641
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1969 ◽
Vol 21
(03)
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pp. 409-418
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Keyword(s):
1999 ◽
Vol 46
(5)
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pp. 787-790
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