✦ LIBER ✦

Factors affecting the caseinolytic activity of Lactobacillus casei and Lactobacillus plantarum

✍ Scribed by Hegazi, F. Z. ;Abo-Elnaga, I. G.

Publisher: John Wiley and Sons
Year: 1987
Tongue: English
Weight: 448 KB
Volume: 31
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19870310303

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✦ Synopsis

Whole cell suspensions of some strains of each Lactobacillus casei and Lactobacillus plantarum were assayed for their caseinolytic activity in 0.1 M NaH,PO, buffer, pH 6.5, at 30 "C, using different assay methods. Azocasein was not as sensitive as casein (HAMMARSTEN) as a substrate. Inclusion of glucose in the assay mixture reduced the released a-amino groups as evidenced by fluorescent labelling, but generally increased the amounts of excreted amino acids. Divalent cations, including calcium ions, played only a minor role in the activation of the cell-bound proteinase, whereas NaCl inhibited it markedly. Inhibitor studies suggest that the enzyme is a serine proteinase. The different assay methods used did not give identical results. Fluorescent labelling of the free a-amino groups at pH 6.0 appears, on the contrary, to be a more reliable method.

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