Purification and characterization of an extracellular cysteine proteinase produced by Micrococcus sp. INIA 528

Journal of Applied Bacteriology

Volumn 81, Issue 1, 1996, Pages 27-34

  Fernandez J ^a   Mohedano, A F ^a   Polanco, M J ^a   Medina, M ^a   Nuhez, M ^a  

^a Departamento de Investigation Y Desarrollo   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CYSTEINE PROTEINASE;

ARTICLE; CHEESE; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME ANALYSIS; ENZYME PURIFICATION; MICROCOCCUS; NONHUMAN; PH;

EID: 0030015836     PISSN: 00218847     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2672.1996.tb03278.x     Document Type: Article

References (28)

1. Alford, J.A. and Frazier, W.C. (1950) Occurrence of micrococci in Cheddar cheese made from raw and from pasteurized milk. Journal of Dairy Science 33, 107-114.
2. Alkhalaf, W., Vassal, L., Desmazeaud, M.J., Gripon, J.C., Perrot, E., Pitel, G. and Uro, J. (1987) Use of Rulactine as ripening agent in semi-hard cheese. Lait 67, 173-185.
3. Andrews, A.T. (1983) Proteinases in normal bovine milk and their action on caseins. Journal of Dairy Research 50, 45-55.
4. Bhowmik, T. and Marth, E.H. (1988) Protease and peptidase activity of Micrococcus species. Journal of Dairy Science 71, 23582365.
5. Bhowmik, T. and iVIarth, E.H. (1990) Role of Micrococcus and Pediococcus species in cheese ripening : a review. Journal of Dairy Science 73, 859-866.
6. Bhowmik, T., Riesterer, R., Van Boekel, M.A.J.S. and Marth, E.H. (1990) Characteristics of low-fat Cheddar cheese made with added Micrococcus or Pediococcus species. Milchwissenschaft 45, 230-235.
7. Church, F.C., Porter, D.H., Catignani, G.L. and Swaisgood, H.E. (1985) An -phthalaldehyde spectrophotometric assay for proteinases. Analytical Biochemistry 146, 343-348.
8. Desmazeaud, M. and Hermier, J. (1968) Isolement, purification et propriétés d'une protéase exocellulaire de Micrococcus caseo/yticus. Annales de Biologie Animale, Biochimie et Biophysique 8, 565-577.
9. Fox, P.F., Power, P. and Cogan, T.M. (1989) Isolation and molecular characteristics. In Enzymes of Psychrotrophs in Raw Food ed. McKellar, R.C. pp. 57-120. Boca Raton, Fl : CRC Press.
10. Garcia de Fernando, G.D. and Fox, P.F. (1991) Extracellular proteinases from Micrococcus GF : II. Isolation and characterization. Lait 71, 371-382.
11. Gilles, A.-M., Imhoff, J.-M. and Keil, B. (1979) Chemical characterization, activity, and thiol content of the highly active form of clostripain. Journal of Biological Chemistry 254, 1462-1468.
12. Holland, K.T., Marshall, J. and Taylor, D. (1992) The effect of dilution rate and pH on biomass and proteinase production by Micrococcus sendentarius grown in continuous culture. Journal of Applied Bacteriology 72, 429-434.
13. Husain, Y. and McDonald, I.J. (1958) Characteristics of an extracellular proteinase from Micrococcus freudenreichii. Canadian Journal of Microbiology 4, 237-242.
14. Jiang, S.T., Lee, JJ. and Chen, H.C. (1994) Purification and characterization of a novel cysteine proteinase from mackerel (Scomber australasicus). Journal of Agricultural and Food Chemistry tä, 16391646.
15. Kamphuis, I.G., Drenth, J. and Baker, E.N. (1985) Comparative studies based on the high-resolution structures of papain and actinidin, and on amino acid sequence information for cathepsins B and H, and stem bromelain. Journal of Molecular Biology 182, 317-329.
16. Law, B.A. (1987) Proteolysis in relation to normal and acceletated cheese ripening. In Cheese : Chemistry, Physics and Microbiology, Vol. 1, ed. Fox, P.P. pp. 365-392. London: Elsevier Applied Science.
17. Lee, K., Johnson, M.E. and Marth, E.H. (1992) Characteristics of reduced-fat Cheddar cheese made with added Micrococcus species LL3. Lebensmittelwissenschaft und Technologie 25, 552-558.
18. Malmström, B.G. and Rosenberg, A. (1960) Mechanism of metal ion activation of enzymes. Advances in Enzymology and Related Areas in Molecular Biology 21, 131-167.
19. Millet J. (1970) Characterization of proteinases excreted by Bacillus subtilis Marburg strain during sporulation. Journal of Applied Bacteriology 33, 207-219.
20. Mohedano, A.F., Fernândez, J., Gaya, P. Medina, M. and Nunez, M. (1996) Hydrolysis of milk proteins and formation of peptides by micrococci isolated from raw milk and cheese. Milchjpissenschaft 51, 70-73.
21. Moreno, V. and Kosikowski, F.V. (1973) Degradation of -casein by micrococcal cell-free preparations. Journal of Dairy Science 56, 33-38.
22. Morikawa, M. Izawa, Y., Rashid, N., Hoaki, T. and Imanaka, T. (1994) Purification and characterization of a thermostable thiol protease from a newly isolated hyperthermophilic Pyrococcus sp. Applied and Environmental Microbiology 60, 4559-4566.
23. Nath, K.R. and Ledford, R.A. (1972) Caseinolytic activity of mic-rococci isolated from Cheddar cheese. Journal of Dairy Science 55, 1424-1427.
24. Piard, J.-C., El Soda, M., Alkhalaf, W., Rousseau, M., Desmazeaud, M., Vassal, L. and Gripon J.-C. (1986) Acceleration of cheese ripening with liposome-entrapped proteinase. Biotechnology Letters 8, 241-246.
25. Picon, A., Gaya, P., Medina, M. and Nunez, M. (1995) The effect of liposome-encapsulated Bacillus subtilis neutral proteinase on Manchego cheese ripening. Journal of Dairy Science 78, 12381247.
26. Prasad, R., Malik, R.K. and Mathur, O.K. (1986) Purification and characterization of extracellular caseinolytic enzyme of Micrococcus sp. MCC-315 isolated from Cheddar cheese. Journal of Dairy Science 69, 633-642.
27. Robertson, P.S. and Perry, K.D. (1961) Enhancement of the flavour of Cheddar cheese by adding a strain of Micrococcus to the milk. Journal of Dairy Research 28, 245-253.
28. Smith, E.L., Delage, R.J., Evans, W.H., Landon, M. and Markland, F.S. (1968) Subtilisin Carlsberg. V. The complete sequence. Comparison with subtilisin BPN : evolutionary relationship. Journal of Biological Chemistry 243, 2184-2191.