| Autor: |
Pérez-Guzmán, Alfredo, Cruz y Victoria, Teresa, Cruz-Camarillo, Ramón, Hernández-Sánchez, Humberto |
| Zdroj: |
World Journal of Microbiology and Biotechnology; June 2004, Vol. 20 Issue: 4 p413-417, 5p |
| Abstrakt: |
The quantitative effects of some fermentation conditions on the production of the enzyme X-prolyl-dipeptidyl aminopeptidase (PepXP)(EC 3.4.14.5) of Lactococcus lactissubsp. lactisand cremoriswere studied. The PepXP activity was found both in the membrane and in the cytoplasm, suggesting the presence of multiple molecular forms. Both microorganisms showed higher PepXP activities when glucose (5 g/l) was used as the carbon source and the yeast extract in the culture medium was increased to 3.5 g/l. In these conditions, 226 mU/ml of PepXP activity were obtained with L. lactissubsp. lactisand 235 mU/ml with the subsp. cremorisafter 6 h. The best fermentation temperature was in the 30–32 °C range. The enzyme activity remained stable even during the stationary phase. |
| Databáze: |
Supplemental Index |
| Externí odkaz: |
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