|
KMID : 1007519920010020098
|
|
Food Science and Biotechnology
1992 Volume.1 No. 2 p.98 ~ p.103
|
|
|
Comparison of Protease and Peptidase Activities of Commercial Fungal Enzymes and Lactobacillus helveticus to Accelerate Cheese Ripening
|
|
Kim, Mi Sun
Kim, Sun Chang/Olson, Norman F.
|
|
|
Abstract
|
|
|
|
Commercial fungal proteases (Rhoshme P41, Corolase PN and Corolase PS) has higher ratios of proteolytic to leucineaminopeptidase(leu-Ap)activity than cell-free-extracts of Luctobacillus helveticus. The fungal proteases exhibited carboxy peptidase A (CPA) activity but not proline imminopeptidase (pro-IP) activity whereas cell-free-extracts of L. helveticus contained pro-IP activitu but CPA. L. helveticus contained pro-IP activity but not CPA. L. helveticus harvested 4 hrs after acid production cessation in Elliker´s broth possessed less protease, leu-AP, pro-IP and gly-tyr dipeptidase (gly-tyr DP) activities than cells harvested 1 hr after acid production cessation. Freeze-shocking of L. helveticus at-15C reduced enzymatic activities ot the cells harvested at both stages of growth. Percentatge reductions in the enzymatic activities of the cells harvested 1 and 1 hr(s) after acid production cessation were:proteolusis 54 and 40%; leu-AP, 43 and 54%; pro-IP, 58 and 53%; and gly-tyr-DP, 79and 77%,respectively. These results suggest that acceleration of cheese ripening might be possible by combining carefully selected fungal proteases and properly treated L. helveticus.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|